Cinnamon rolls made with quark-oil dough
by Tavolino
Quick, fluffy cinnamon rolls without yeast, which are ready to bake immediately thanks to a quark-oil dough and feature a classic cinnamon-sugar filling.
Ingredients
- Low-fat quark 150 g
- Milk 6 tbsp
- Neutral oil 6 tbsp
- Sugar 70 g
- Salt 1 pinch
- Vanilla sugar 1 packet
- All-purpose flour 300 g
- Baking powder 1 packet
- Butter 100 g
- Sugar and cinnamon 4 tbsp
- Egg 1
- Water 1 tbsp
Preparation
- 1
Preheat the oven to 200 °C top/bottom heat.
- 2
Whisk the low-fat quark, milk, oil, sugar, salt, and vanilla sugar in a bowl until frothy.
- 3
Mix the flour with the baking powder in a separate bowl.
- 4
Stir part of the flour mixture into the quark mixture.
- 5
Add the remaining flour and knead the dough with your hands until smooth.
- 6
Generously flour the work surface.
- 7
Roll out the dough with a rolling pin into an elongated rectangle.
- 8
Spread the soft butter evenly over the dough rectangle.
- 9
Generously sprinkle the buttered surface with the cinnamon-sugar mixture.
- 10
Roll up the dough tightly starting from the long side.
- 11
Cut small rolls from the dough log using a sharp knife.
- 12
Place the rolls cut-side up on a baking sheet lined with parchment paper.
- 13
Whisk the egg with the water and brush the cinnamon rolls with the mixture.
- 14
Bake the cinnamon rolls for 10 to 15 minutes until golden brown.