Classic cinnamon buns with pearl sugar
What beats classic cinnamon buns with pearl sugar? Warm with a glass of milk, they're unbeatable for coffee!
Ingredients · Servings 45 pieces
- 50 g yeast
- 5 dl milk, room temperature
- 150 g butter, room temperature
- 1.5 dl Dansukker White Syrup
- 2 tsp ground cardamom
- about 13 dl wheat flour
- 0,5 tsk salt
- Filling
- 100g butter
- 1 dl Dansukker Brown Sugar
- 3 tbsp ground cinnamon
- Brushing
- egg
- Garnering
- Dansukker Pearl Sugar
Method · 1 h 30 min
- Crumble the yeast into a mixing bowl and add the milk. Stir until the yeast dissolves.
- Add syrup, cardamom, butter and two-thirds of the flour. Work the dough until smooth and shiny.
- Add salt and additional flour and knead the dough until it comes away from the sides of the bowl. Cover and let rise until doubled in size, 20–30 minutes.
- Mix together butter, sugar and cinnamon for the filling.
- Turn the dough out onto a floured surface and knead until smooth. Divide the dough into two pieces. Roll each piece into a rectangular shape. Spread the filling on top. Roll up and cut into pieces. Cover with a cloth and let rise for 30 minutes.
- Set the oven to 250 degrees.
- Brush the buns with beaten egg and sprinkle with granulated sugar.
- Bake the cinnamon rolls in the middle of the oven for 8–10 minutes. Let cool on a wire rack.
