Cardamom Cinnamon Rolls
The classic with a special spice note: The cardamom cinnamon rolls from Spoonsparrow are always well received.
Ingredients
- 50 g yeast
- 150 g margarine
- 0.5 l milk
- 0.5 TL salt
- 100 g sugar
- 2 TL cardamom
- 1 egg
- 1.5 kg flour
- 75 g butter
- 100 g sugar
- 2 TL cinnamon
Instructions
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1.
For the yeast dough (or alternatively 2 packs of fresh puff pastry from the fridge shelf): crumble the yeast into a bowl. Melt the margarine, add milk and warm to 37°C (hand-warm). Mix the yeast with a small amount of liquid, add one teaspoon flour and let the pre-ferment rise. Add remaining ingredients and knead until smooth and releases from the bowl. Dust with flour and cover with a cloth. Let rise in a warm place until doubled.
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2.
For the filling mix the ingredients into a soft paste.
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3.
Divide dough into two halves and roll into rectangles, or spread fresh puff pastry.
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4.
Spread filling on rectangles and roll tightly from the long side. Cut into 1–1.5 cm thick slices, spacing them on parchment-lined tray. Shape with fingers and bake in preheated oven at 200°C fan for about 10–15 minutes until golden brown. Cool on a wire rack. Serve with cappuccino.
