Cinnamon Rolls
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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 2-4 Tbsp cinnamon 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, cinnamon, 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.
*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.
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, cinnamon, 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.
*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.