By far the most popular pastry in the city of Hamburg - Introduced during Napoleons occupation in the 1800's

Ingredients

The dough:

• 500g flour
• 42g fresh yeast
• 70g soft butter
• 70g sugar
• 1 pinch of salt
• 1 tsp. of lemon rind
• 250ml milk

The filling:

• 200g cold butter
• 200g sugar
• 2 tsp. of cinnamon

Preparation

1. Mix 200g of butter and 2 tsp. of cinnamon and place in the fridge to cool.
2. Sieve the 500g of flour and a pinch of salt into a mixing bowl.
3. Create a little trough or hollow in the centre of the bowl and place the fresh yeast and lemon rind in the centre of the hollow.
4. Add the warmed milk to the hollow and place in a warm part of the kitchen for 10-15 minutes.
5. Thereafter mix all together with a dough hook or your hands until the dough no longer sticks to the sides of the bowl.
6. Place in a warm part of the kitchen again for a further 15-20 minutes.
7. Divide the dough into 3 equal portions and place on a flour-covered surface.
8. Roll out into a rectangular shape (30 x 25cm).
9. Cut the cold cinnamon butter into thin slices and cover the first layer of the dough evenly.
10. Fold the second layer of the dough over and press down.
11. Fold the dough from the thin side towards the centre, about a third of the way and then fold the third layer over.
12. Allow to stand in the fridge for a further 15 minutes.
13.  Roll the dough out to a rectangle again (50 x 30cm) and cover with a thin layer of water, using a basting brush and add a layer of cinnamon butter.
14. Roll the dough and cut into 4cm long pieces.
15. Grease a baking tray and place the pieces approximately 5cm apart from each other (with the seam on the bottom) and press down in the centre using a spoon.
16. Allow to stand for a further 15-20 minutes.
17. Place in a preheated oven at 200°C.
18. Allow to bake for 20-25 minutes (or 15 minutes at 180°C in an air circulated oven).
19. Turn oven off and allow the rolls to cool slightly before serving.