cinnamon rolls/buns

Cinnamon rolls

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

150g             butter
5dl                milk
50g               fresh yeast
1dl                sugar
½ tsp.           salt
1tsp              cardamom
850g             flour

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


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