Whole-grain cinnamon rolls

Ingredients for 1 servings:

• 150 g margarine
• 300 ml milk
• 50 g yeast
• 100 g sugar
• 1 tsp salt
• 1 tsp cardamom
• 250 g wheat flour
• 500 g whole wheat flour
• Flour for the work surface
• 75 g margarine, melted, cooled
• 80 g sugar
• 1 tbsp cinnamon
• 1 egg(s), beaten

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

The Swedish snails with whole grain. Makes 25.

Melt the margarine, add the milk, and heat. Dissolve the yeast in it, then stir in the sugar, salt, cardamom, and almost all of the flour. Knead the dough until smooth. Add the remaining flour if necessary. Cover the dough with a cloth and let it rise in a warm place for 1/2 hour to 1 hour. Knead the dough again on a floured surface and divide it into two equal pieces. Roll out thin rectangular flatbreads and brush them with melted margarine (room temperature). Mix the sugar and cinnamon and spread it thickly over the dough. Roll into a sausage shape and cut into slices about 4 cm thick. Place the pieces cut-side down on the baking sheet. Let the dough rise for another 30 minutes. Brush the cinnamon rolls with the beaten egg and bake in a preheated oven at 250 – 275°C for about 5 – 8 minutes and let them cool under a towel.