The other day I found some fresh yeast in the grocery store, and i picked some up because I wanted to bake something. After I can home, I decided I had not had any cinnamon rolls in a long time. SoisI made some.
* Crumble 2 1/2 packages of fresh yeast (totalling about 50 gram) into a big bowl.
* Melta little bit more than onestick (113 gram) of butter, I used about 130 gram. Add 5 dl (a little over a pint) of milk. Heat to body temperature/finger warm. You should not be feeling anything when you put the finger in it.
* Use some of the liquid to dissolve the yeast, the add the rest of the liquid, 1/2 teaspoon of salt and1 dl sugar.
* Add 14-15 dl of flour. I first added 10 dl, stirred well, then added 4 dl more, stired, and slowly added 1 more dl .
* Put the dough on a table and kneed until smoth but not sticky. Add flour until you get the right consistency.
* Shape into a big ball, put back into bowl, cover with alinen towel and let rise for 30 minutes.
* Put the dough on the table, cut into two equal pieces, and shape into two rectangular flat pieces, about 20cm x 45cm (8×20 inches) using a roller.
* Spread a thin layer of soft butter over each piece, sprinkle granulated sugar and cinnamon over it, and roll them from the long side. Leave a 1/2 inch strip on one long side without butter, and start rolling from the opposite side. This will make the end of the rolls stay closed. As you can see in my picture above, I did not do that on this particular batch, which caused the ends to separate.
* Cutthe rolls into about 1 inch think slices, place each slice laying down on a cookie sheet and cover. You should have about 32-40 rolls, depending on size. Rise for 30 more minutes. Note: I use AirBake non-stick cookie sheets, they work great at preventing the bottom of the rolls to get burned. Highly recommended! I got mine at WalMart.
* Heat up the oven to 225 C/450 F.
* Bake for 5-9 minutes or until golden brown.
Note: 1 dl = 3.4 oz = just over 1/3 cup, 15 dl = 1.5 litre = 6.3 cups