ingredients for 28-30 rolls
- 1 kilo all purpose flour
- 4 tsp ground cardamom
- 200gr sugar
- 50gr fresh yeast
- 1 egg
- 600ml milk
- 150gr butter
- 6-8 Tbsp cinnamon
- 6-8 Tbsp sugar
- 6-8 Tbsp melted butter
- 1 egg yolk mixed with 1 Tbsp water
Take the butter out of the fridge, cut it in pieces and leave it aside to soften.
Pour milk in a pot and heat it gently. Place your finger in the milk. If you count to ten without the milk burning your finger, the milk is ready.
In a large bowl sift the flour.
Add sugar, cardamom, crumbled yeast, egg and half the amount of milk.
Start kneading with your hand and pour some more milk. Maybe you will not use it all.
Add softened butter and knead until it is all incorporated.
The dough will be wet, soft and buttery.
Cover with plastic wrap and let the dough rise in a warm place for 1-2 hours.
When the dough is ready, empty it in a floured surface.
Divide it in two pieces and knead to shape it into a ball.
Use a rolling pin to flatten the dough into a 50cm rectangle. Smear the butter and sprinkle with sugar and cinnamon. Fold 1/3 of the dough towards the center and then the other 1/3 on top of it.
With the rolling pin roll this out to a 50cm rectangle and cut 1cm strips. Take each strip and twist the edges. Then make a knot.
Do the same procedure with the other half of the dough.
Line a baking pan with parchment paper and place the rolls.
Let them rise for 30 minutes.
Preheat oven to 220C.
Bake for 10-15 minutes.
You can save some in the freezer in a food bag. The night before, take out as many as you want. In the morning, wrap them in foil and heat them in the oven. In a few minutes, you can enjoy cinnamon rolls for breakfast, just as fresh!
Thank you so much Ellen for the delicious recipe!