Classic Swedish cinnamon rolls fantastic to breakfast, coffee breaks, afternoon tea or for the kids after school or whenever.
50g fresh yeast
½ tsp. salt
4tbs butter at room’s temperature
Yield ca. 36 cinnamon rolls
Melt the butter in a saucepan add the milk and warm to 37°
Crumble the yeast into the dough blender, pour over the butter & yeast mixture & stir until the yeast has dissolved.
Add the flour, sugar, salt and cardamom” save a little flour for rolling out the dough”
Using a dough hook blend the dough at low speed for 5 minutes.
Allow the dough to prover for 30 minutes.
Divide the dough into manageable amounts and roll out keeping the dough in a rectangular shape
Spread the butter out on the dough sprinkle with sugar and cinnamon; fold the dough in half and slice into 1 cm wide strips.
Tie a knot in the dough and place out on a baking sheet.
prover for another 40 minutes.
Wisk the egg an brush over the top of the rolls, sprinkle with pearl sugar.
Bake at 250°, 5-10 min
Allow to cool on racks under a cloth