Cinnamon rolls

Ingredients for 1 servings:

• 200 g sweet cream
• 200 g water
• 42 g fresh yeast (1 cube)
• 1 egg(s)
• 750 g wheat flour, 405
• ½ tsp salt
• 125 g sugar
• 1 tsp, heaped cardamom, ground
• 125 g butter
• 125 g butter, spreadable soft
• 125 g sugar
• 3 tsp ground cinnamon (for the filling)
• 1 egg(s) (for brushing)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Swedish style, makes about 40 pieces

For the dough, mix the cream with water (use a cream cup as a measure), warm slightly (substitute: 400 ml milk), then mix about 1/4 of it with yeast and 1 teaspoon of sugar until the yeast dissolves. Dissolve the butter in the remaining cream and water mixture. In a large mixing bowl, dry mix the flour, ground cardamom, salt, and sugar. Then add the dissolved yeast, butter and cream mixture, and the egg. Knead with a hand mixer or a food processor until the dough pulls away from the sides of the bowl. Let it rise in a warm place for about 30 minutes. Then divide the dough in half and roll each piece out to about the size of a baking sheet. Spread the softened butter on top and sprinkle with cinnamon sugar. Roll up from the long side (makes two rolls about 40 cm long). Prepare two baking sheets and place muffin cups on top if you like the rolls taller. Cut each roll into approximately 20 slices, place the slices in the baking pans, cover, and let rise for another 30 minutes. Preheat oven to 230°C. Beat the egg and brush the cinnamon rolls with the egg before baking. Bake each baking sheet on the second-to-lowest rack for approximately 10-15 minutes (check visually).