cinnamon rolls/buns

Cinnamon rolls

"kanelbullar"

Classic Swedish cinnamon rolls fantastic to breakfast, coffee breaks, afternoon tea or for the kids after school or whenever.

Dough

150g             butter

5dl                milk

50g               fresh yeast

1dl                sugar

½ tsp.           salt

1tsp              cardamom

850g             flour

Filling

4tbs              butter at room’s temperature

4tbs              sugar

2tsp              cinnamon

Egg wash

1                   egg

Pearl sugar

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