- 150g butter
- 1dl suger
- 12-13dl flour, don't put it all in at the same time, notice the consistency of the dough
- 1 teaspoon of salt
- 2 teaspoons of cardamom (kardemumma)
- 50g yeast
- 5dl full milk (röd mjölk)
- 300g butter at room temperature
- 3dl sugar
- 3-4 teaspoons of cinnamon
- 1 egg
- Pearl sugar
Put the oven on 225 Celsius so the kitchen gets warm and lovely, and if you have a door you better close it. Now it is time for the dough to grow so put a thick, clean towel over the bowl and let it grow for 30 minutes. (I used my bathroom and heated it up so the dough could grow perfectly).
Time to prepare the filling now. Here is where I am very generous, but when I dig my teeth into a roll, I want it to be really soft and nice, not dry and boring like many of the rolls that you get in cafés.
So put the butter at room temperature in a big bowl and mix it with the sugar and the cinnamon with a fork.
When the dough has grown to perfect size and feels fluffy, it is time to cut the big piece in two and start rolling one of them out with a roller. Beforehand, you should put some flour on your working table and also on the roller so the dough doesn't stick to much to it. Make it really thin and in rectangular format with the long horizontal part in front of you. Spread a thick layer of the filling exactly everywhere, and then gently start rolling the flat, greasy dough into a long "dough-worm". When all of it is rolled, cut it in 3cm pieces and lay them down in bun cases (bullfromar). Do the same with the other part of the unprepared dough. You should have something like 35-50 of them, depending on what size you cut them. I actually like them smaller, in that way you can have more!
Now it is time to let them grow again, so leave them on the baking tray in the warm environment with towels covering again and let them take shape for another 30 minutes.
When that is done, It is time to brush a stirred egg on top of them to get that polished look and then sprinkle some pearl sugar on each one. Put them into the oven and let them stay there for 5-10 minutes. You need to watch them all the time because you want them to have a brownish surface, but not to be burnt. So give them special attention for those minutes and you will eventually have the perfect, juicy cinnamon rolls.
When they are done, take them out and let them cool down on a grate (ugnsgaller).
Perfectamento! Eat them immediately with some cold milk or let them cool down and put them in plastic bags and store them in the freezer. Every time you have a visitor coming, just put a couple of them into the microwave and you'll have those perfectly made cinnamon rolls, fresh and lovely at any time!