Use your Outdooroven to create these oven baked cinnamon rolls. A perfect sweet Easter treat to serve at brunch or enjoy with your coffee!
- 240 ml warm milk
- 2 eggs
- 75 gr butter
- 495 gr fine flour
- 110 gr white sugar
- 1 teaspoon salt
- 1 teaspoon cardamom
- 2 1/2 teaspoons dry yeast
- 200 gr brown sugar
- 75 gr butter, softened
- 2 1/2 tablespoons cinnamon
- 1 beaten egg
- Optional: 2 tbsp pearl sugar
- Large bowl
- Clean tea towel
- Sharp knife
- Baking tray
- Baking paper
- When using the Outdooroven: magnetic thermometer
Step 1: Mix the fine flour, sugar, salt, cardamom and dry yeast together in a large bowl. Melt the butter (let it cool al bit), then add the milk and eggs. Next, pour in the butter-mixture into the dry mixture and mix together. Knead all the ingredients together to a smooth dough. This will take about 10 minutes by hand. If the dough starts to get too sticky to properly knead, add some flour.
Step 2: Cover the bowl with a clean tea towel and let it rise in a warm place for 1 hour. The dough should double in volume.
Step 3: Using a rolling pin, roll the dough out onto a floured countertop (or a sheet of baking paper)
Step 4: Time to add the filling. Melt the butter. Sift the brown sugar and cinnamon together to a mix to avoid any hard pieces. Pour the melted butter over the rolled out dough and sprinkle the sugar/cinnamon mixture on top of it. Roll the dough into a thick sausage and cut into slices with a sharp knife.
Step 5: Divide the slices onto a with baking paper covered baking dish. Make sure to leave some space between the rolls. Cover the dish and let it rise for another hour. In the meantime, light the fire of the Outdooroven. Use the magnetic thermometer to check the temperature inside the oven. The oven needs to reach a temperature of around 220 degrees Celsius.
Step 6: Brush the rolls with the beaten egg (optional: sprinkle with pearl sugar). Bake them for about 25 minutes until golden brown.
Step 7: Let the rolls cool off slightly and enjoy your oven baked cinnamon rolls!