Cinnamon Rolls
Pearled sugar is hardened sugar crystals.
You can find it at Scandinavian shops, some world market stores, or amazon. Most IKEA sells it as well.
You can find it at Scandinavian shops, some world market stores, or amazon. Most IKEA sells it as well.
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What you need:
Dough: 100 grams butter 500 ml milk 2 ½ tsp dry yeast (1 pkg) ½ tsp salt 150 ml sugar 1 Tbsp cardamom 1.3 liters flour, about 1 egg Pearled sugar or slivered almonds Filling: 100 g butter 100 dl sugar Soul Warming Pumpkin Spice 2-4 tsp Soul Warming Pumpkin Spice Nutella (optional) paper muffin cups |
Method:
Dough:
In a large mixing bowl, combine the yeast, sugar, and cardamom. Melt the butter in a pan, and then add the milk and heat to room temperature. Add the butter mixture to the mixing bowl and stir until the yeast dissolves completely and get a little frothy. Add the salt. Add the flour a little at a time, just until the dough holds together, but no more. Adding all the flour will make the cinnamon rolls dry. Set the dough to rise in a warm, draft free spot. Cover the bowl with a clean cloth. Let the dough rise for about an hour, or until it has doubled in size.
Filling:
In a separate bowl mix together the softened butter, sugar, pumpkin spice, and Nutella, until it is spreadable with a spatula. Adjust spice blend and Nutella to taste.
Preheat oven to 450° F (230° C).
Work more of the flour into the dough, if necessary, until it can be handled. Cut the dough into four pieces. With a rolling pin, roll out one piece at a time into a rectangular shape about ½ thick. Spread filling evenly over dough, thick enough that you cannot see through. Roll the dough longways, into a spiral tube, and cut it into 2-inch wide spirals. Place in each spiral, face up, in a paper cupcake liner on a cookie sheets. About 20 per sheet.
Let the rolls rise another 30 minutes.
Mix the egg with a splash of water. With a basting brush, brush the rolls with egg and sprinkle with pearled sugar or almonds.
Bake for 10-12 minutes or until golden brown.
Dough:
In a large mixing bowl, combine the yeast, sugar, and cardamom. Melt the butter in a pan, and then add the milk and heat to room temperature. Add the butter mixture to the mixing bowl and stir until the yeast dissolves completely and get a little frothy. Add the salt. Add the flour a little at a time, just until the dough holds together, but no more. Adding all the flour will make the cinnamon rolls dry. Set the dough to rise in a warm, draft free spot. Cover the bowl with a clean cloth. Let the dough rise for about an hour, or until it has doubled in size.
Filling:
In a separate bowl mix together the softened butter, sugar, pumpkin spice, and Nutella, until it is spreadable with a spatula. Adjust spice blend and Nutella to taste.
Preheat oven to 450° F (230° C).
Work more of the flour into the dough, if necessary, until it can be handled. Cut the dough into four pieces. With a rolling pin, roll out one piece at a time into a rectangular shape about ½ thick. Spread filling evenly over dough, thick enough that you cannot see through. Roll the dough longways, into a spiral tube, and cut it into 2-inch wide spirals. Place in each spiral, face up, in a paper cupcake liner on a cookie sheets. About 20 per sheet.
Let the rolls rise another 30 minutes.
Mix the egg with a splash of water. With a basting brush, brush the rolls with egg and sprinkle with pearled sugar or almonds.
Bake for 10-12 minutes or until golden brown.