WORLD OF KETCHUP
Savory Cinnamon Rolls
12 Pieces | 1 h 40 min
(Working time: 0 h 20 min | Cooking-/Baking time: 1 h 20 min)
INGREDIENTS
For the yeast dough
- 200 ml milk
- 1 tbsp. sugar
- 20 g fresh yeasr
- 600 g flour
- 2 tsp. salt
- 2 eggs
- 80 g soft butter
- ½ bunch of fresh chives
For the filling
- 100 g soft butter
- 4 tbsp. Martha Laue’s Original Spice Ketchup by HELA
- 1 garlic clove
- ½ tsp. cinnamon
- Salt
For the topping
- 100 g soft butter
- 150 g herbal cream cheese (room temperature)
- 1 garlic clove
- Salt & pepper
- ½ bunch of fresh chives
THAT'S HOW IT IS DONE
- 1. Preheat the oven to 50°C top-/bottom heat.
- For the yeast dough, heat up the milk to lukewarm and stir sugar and yeast into it. Let it aside for 5 minutes. Combine flour, salt, eggs, butter and thin chopped chives in a big bowl. After the 5 minutes add the yeast mixture to it and knead everything for 10 minutes by hand or 5 minutes with kneading machine to a smooth dough. Afterwards put the dough into a clean bowl, cover it with a towel and and let the dough rise in a warm, but switched off oven for one hour.
- For the filling you mix the soft butter with Martha Laue’s Original Spice Ketchup, the crushed garlic clove, salt and cinnamon and put it aside.
- Now put the risen yeast dough on a floured work space and roll it out to a 1 cm thick rectangle. Paint it with the filling and roll it up tight from the long side. Cut it in 16 equal pieces and put them into a greased baking dish and let it rise for another 30 minutes, while covered with a towel.
- Preheat the oven to 180°C top-/bottom heat.
- Remove the towel and bake the Savory Cinnamon Rolls for 30 minutes in the oven until they are done. Afterwards let them cool down.
- For the frosting stir the soft butter with herbal cream cheese, the garlic clove, salt and pepper. To finish the Cinnamon Rolls paint them with the frosting and bestrew them with freshly chopped chives and a pinch of cinnamon.