French Roll with Cinnamon

For the French rolls with cinnamon, put the flour in a large enough bowl and make an indentation in the center.

Crumble in the yeast and stir with 70 g sugar, milk and egg yolks. Add a little salt, orange zest and 70 g soft butter. Knead everything with the dough hook of the mixer to a smooth, shiny dough. Cover and let rise in a warm place for 40 minutes.

Put 200 g butter in a cool place. Mix 200 g sugar and cinnamon. Knead the dough again until hearty. Roll out on little flour to about 30 x 25 cm. Cut butter into thin slices. Cover one half of the dough with butter, leaving a 2 cm wide strip around the edges. Fold dough half without butter pieces over it, press edges well smooth and fold down. Roll out dough on a little flour to about 30 x 50 cm and fold over from the short side to the center. Fold other side of dough over to make three layers, then chill in about 20 minutes.

Roll out dough about 80 x 40 cm. Brush with orange juice, sprinkle with cinnamon sugar. Roll up tightly from the long side.

Cut into pieces about 4 cm wide. Press them firmly in the middle parallel to the cut surfaces with a wooden spoon handle so that the edges bend up. Place on baking sheets with baking paper. Let French rolls, which are baked at the beginning, rise at room temperature for about 15 minutes; refrigerate remaining baking sheet. Bake in heated oven at 200 °C (convection oven 1

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