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Cinnamon roll
1 serving
The dough is rolled into a layer with a thickness of 5 and a width of 40 cm. The surface is greased with melted oil and densely sprinkled with sugar sand mixed with cinnamon. The layer is rolled into a roll, placed on an oil-lubricated tray with a seam down and baked after half an hour proofing by lubricating the roll with an egg, sprinkling almonds and punctures in several places with a hairpin in a hot (200 ° C) oven.
The dough is rolled into a layer with a thickness of 5 and a width of 40 cm. The surface is greased with melted oil and densely sprinkled with sugar sand mixed with cinnamon. The layer is rolled into a roll, placed on an oil-lubricated tray with a seam down and baked after half an hour proofing by lubricating the roll with an egg, sprinkling almonds and punctures in several places with a hairpin in a hot (200 ° C) oven.
cinnamon - 0.5 tsp, almonds - 0.5 cups, sugar - 0.5 cups, eggs - 1 pc., vegetable oil - 3 tbsp. spoons
