Kanelbullar

Ingredients for 1 servings:

• 150 g butter
• 500 ml milk
• 50 g yeast
• 150 g sugar
• 1 tsp salt
• 1 tsp cardamom, ground
• 1,000 g wheat flour
• 75 g butter
• 100 g sugar
• 1 tbsp cinnamon
• 1 egg(s), for brushing
• Sugar granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 38 minutes

Swedish cinnamon rolls

Heat the milk to 37°C (98°F) and dissolve the yeast in it. Stir in the sugar, salt, cardamom, and almost all of the flour. Knead the dough until smooth, cover with a cloth, and let it rise for about 30-40 minutes. Add the melted butter and knead the dough on a floured surface, then divide it into three pieces. Roll out a thin rectangular shape and brush with softened butter at room temperature. Mix the sugar and cinnamon and sprinkle the dough thickly. Roll into a log and cut into approximately 4 cm thick slices. Place the pieces on a baking sheet. Let the dough rise again. It will approximately double in size in 30 minutes. Brush the cinnamon rolls with beaten egg and sprinkle with sugar. Bake on the middle shelf of a preheated oven at 250-275°C (480-550°F) for about 5-8 minutes.