Cinnamon rolls
Dough
Ingredients · Servings 6
- 5 dl milk
- 50 g yeast
- 1 kg wheat flour
- 200g sugar
- 2 g cardamom
- 0.5 ts salt
- 200g butter
- 100g butter
- 100g sugar
- 3 tablespoons cinnamon
- 1 egg
- pearl sugar
Method · 2 h
- Crumble the yeast together with the dry ingredients in a baking bowl.
- Add the milk and mix on low speed for about five minutes until well combined. Increase the speed to medium and gradually add the butter.
- Continue kneading the dough for about 10 minutes. Increase the speed further and knead until the dough is completely shiny, smooth, warm and elastic (and very nice to the touch), this will take about 10 more minutes.
- Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise until doubled in size.
- Mix together butter, sugar and cinnamon.
- Punch down the dough and roll it out into a large rectangle, 40 x 60 cm.
- Spread the cinnamon filling evenly over the dough (a large, wide spatula is a good way to do this). Fold one short side in towards the middle and the other side over there again.
- Cut the dough into 16-18 equal-width strips. Hold a strip in one hand and twist it a few times before wrapping it twice around the index and middle fingers of your other hand. Grab the end of the strip with your index and middle fingers and “pull” it through, so that the end is on the underside of the knot. Place the knots on a baking sheet covered with baking paper.
- Cover the cinnamon rolls with plastic wrap and a kitchen towel. Let rise for about 45 minutes, or until doubled in size.
- Brush the knots with beaten egg, sprinkle with a little granulated sugar and bake the knots in the middle of the oven at 215 degrees for 10-15 minutes.
- Cool on a wire rack.
