Swedish cinnamon rolls

Ingredients for 1 servings:

• 1 kg flour
• 350 g butter, soft
• 250 ml milk, lukewarm
• 2 cubes of fresh yeast or 2 sachets of dry yeast
• 2 eggs
• 2 pinches of salt
• 2 tsp cardamom powder
• 300 g sugar
• 4 tsp cinnamon powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Crumble the yeast and add it to the lukewarm milk with a tablespoon of sugar; dissolve. Cover and let rise for 10 minutes. In a large mixing bowl, mix the flour, salt, cardamom, and 1 teaspoon of cinnamon. Add the eggs, 250g of softened butter, and the milk with the dissolved yeast. Mix using a hand mixer fitted with a dough hook, then knead by hand until you have a smooth dough. Cover the dough with a cloth and let it rise for 45 minutes in a warm place. The dough should double in size. Knead the dough thoroughly again and let rise for another 15-20 minutes. Melt the remaining butter. Mix the remaining cinnamon powder with the sugar. Briefly knead the yeast dough and roll it out to a thickness of 0.5cm. This amount is enough for approximately two baking sheets. Brush one sheet of dough with half of the melted butter and sprinkle with half of the cinnamon-sugar. Reserve about a tablespoon of cinnamon sugar for each. Roll the dough tightly from the long side and cut into approximately 1.5 cm thick slices. Place the snails on a baking sheet lined with parchment paper, leaving enough space between them. Sprinkle the snails with the reserved cinnamon sugar. Let the snails rise for about 10 minutes. Bake in an oven preheated to 200°C (top/bottom heat) on the middle rack for about 20 minutes.