Edited for my American friends: ounces, cups and inches added.
800g (28 oz) flour
40g (1.5 oz) fresh yeast (one package) or 7g (.25 oz) dried yeast
0.4 l (1.75 cup) lukewarm milk
80g (3 oz) sugar
140g (5 oz) softened butter
2 tsp cinnamon
For the filling:
200g (7 oz) softened butter
140g (5 oz) sugar
1 tblsp cinnamon
1 egg, slightly beaten
Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit).
Pour the flour into a mixing bowl, make a hollow in the centre, break up the yeast (when using fresh)and add the yeast to the hollow. Add the milk to the yeast, do not mix with the flour, and leave to stand for 10 minutes. Add the other ingredients, knead well and leave it to rise for 20 minutes.
In the mean time, mix the ingredients for the filling into a paste.
Divide the dough into two equal parts, knead quickly, sprinkle flour onto your work area and roll out one portion of the dough into a rectangle of 30 by 70 cm (12 by 28 inch). Using half of the filling, spread it out over the rectangle, roll the dough up from the long side until you've got a roll of 70 cm (28 inches) long. Using a sharp knife, cut into 5 cm (2 inch) pieces, put those on a cookie sheet and press the centres with the handle of a knife (see pictures). Leave to rise for another 10 minutes, while preparing the other roll in the same fashion.
Brush beaten egg over the first portion of rolls and bake in the preheated oven for 15-20 minutes, until golden brown. Repeat for the second portion.
These rolls freeze well: just put them in freezer bags or boxes and pop them into the freezer. They taste best when (slightly) warm, the microwave is your friend.
Cookie Calling Time
For the other recipes see: