Hermann – Cinnamon rolls

Ingredients for 12 servings:

• 200 g sourdough (Hermann)
• 350 g flour, type 550
• 110 ml milk, lukewarm, approx.
• 60 g butter, melted
• ½ tsp salt
• ½ tsp cardamom
• ½ tsp cinnamon
• 8 g yeast, fresh
• 40 g butter, melted
• 60 g sugar
• 1 tsp cardamom
• 1 tsp cinnamon
• 1 egg(s)
• some sugar
• some cinnamon

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

like the Swedish Kanelbullar, only with the wheat sourdough Hermann

Place all of the dough ingredients into the bowl of a stand mixer. The yeast can simply be crumbled into the flour. Knead the dough for about 5-7 minutes, until it pulls away from the sides of the bowl and forms a smooth ball. Cover the dough and let it rise in a warm place until it has risen well (about 60 minutes). Place the dough on a lightly floured work surface and roll it out into a thin, rectangular shape. Brush the surface with melted butter. Mix the sugar, cinnamon, and cardamom and sprinkle evenly over the dough. Now roll the dough, starting from the long side, into a thick rope and using a dough scraper, cut into approximately 4 cm thick slices. Place the pieces (cut side down) on a baking sheet lined with baking paper and flatten slightly. Cover and let it rise again (about 20-30 minutes). Brush the cinnamon rolls with beaten egg and sprinkle with a little cinnamon-sugar. Bake: 175°C / fan oven (without preheating), approx. 20 minutes, until the snails are golden brown.