Swedish cinnamon rolls

Ingredients for 1 servings:

• 1,000 g flour
• 500 ml milk
• 150 g butter or margarine
• 42 g yeast
• 150 g sugar
• 1 tsp cardamom or cinnamon
• 1 tsp salt
• 100 g sugar
• 75 g butter or margarine
• 1 tbsp cinnamon
• 1 egg(s)
• Sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Kanelbullar

Heat the butter or margarine and milk to approximately 37°C. Dissolve the yeast in it. Then stir in the sugar, salt, cardamom, and flour. Knead the dough until smooth (add more flour if needed). Cover the dough and let it rise for approximately 40 minutes. Knead the dough on a floured surface and divide it into three pieces. Roll out a thin, rectangular shape and brush with melted butter or margarine. Mix the cinnamon and sugar and sprinkle it thickly over the dough. Roll into a sausage shape and cut into approximately 4 cm thick slices. Place these pieces cut-side down on a baking sheet. Keep a gap between them, as they will expand. After a resting time of approximately 30 minutes, preheat the oven to 200°C. Meanwhile, brush the snails with beaten egg and sprinkle with sugar. Then place in the oven and bake for approximately 15 minutes (browning to your liking). Let cool.