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Classic Swedish Cinnamon Rolls


Ca 40 cinnamon rolls

500 g milk
50 g fresh yeast or 1 package dry yeast
1 dl/0,4 cup sugar
½ teaspoon salt
2 teaspoons ground cardamom
150 g butter, softly room tempered
800-840 g wheat flour
Filling:

100 g butter
85 g sugar
2 teaspoons ground cinnamon
Brush:

1 egg
Nib sugar
Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt, cardamom and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Put paper molds on a tray. Divide the dough into two pieces and shape into round buns. Use a rolling pin to shape the dough into two flat rectangles, about ½ cm thick, and spread the filling over it. Start with butter, and then pour the sugar and cinnamon over the butter. Roll up the dough and cut it into pieces, or fold the dough by the long side and cut into 1½ cm thick pieces, twist them and make knots. Put the buns in paper molds or directly onto buttered trays. Let the buns rise another 30 min under a cloth. Brush the buns with an egg, lightly beaten with a fork, and pour nib sugar on the buns. Bake the buns in the middle of the oven for 8-10 minutes. Take out the buns and let them cool with a cloth.

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