Name: Cinnamon rolls from yogurt dough: soft and fragrant pastries that stay moist even the next day
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 12
Ingredients: 1 cube of yeast (42 g); 350 ml lukewarm milk; 3 tablespoons thick plain white yogurt; 200 ml oil; 2 tablespoons granulated sugar; 1 teaspoon sugar for the starter; 1 teaspoon salt; 600 g all-purpose flour; 180 g softened or melted and cooled butter; 1 packet cinnamon sugar; 2 teaspoons ground cinnamon; powdered sugar to taste; whipping cream

Starter: Crumble the yeast into 200 ml lukewarm milk, add a teaspoon of sugar and let the starter foam for 10–15 minutes.

Dough: Sieve the flour into a large bowl, add the oil, sugar, salt, yogurt and the risen starter. Start mixing and gradually pour in the rest of the milk so that you get a pliable, non-sticky dough. Knead until the dough begins to pull away from the sides of the bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour.

Shaping: Turn the risen dough out onto a floured work surface and divide it into two parts. Roll each into a rectangle.

Filling: Spread each rectangle with butter and evenly sprinkle with the cinnamon sugar, ground cinnamon and powdered sugar.

Rolling and cutting: Roll the dough along the longer side and cut into smaller rolls.

Baking: Arrange the rolls on a baking sheet lined with parchment paper and let them rest for 10–15 minutes. Bake at 180 °C for roughly 20–25 minutes depending on size.