Last night I had a surge going through my baking nerve
and I decided on making cinnamon/cardamom rolls. I never usually make them,
since they take at least 2 hours to make - and I'm an instant-gratification girl -
but I had a muffin while I was baking these, so it was ok :)
In Sweden we don't put raisins in our cinnamon rolls. We also don't put
frosting or a glaze on them, though I wouldn't mind trying that one day.
And lastly, we make them a little smaller than Americans are used to.
Other than that I'm pretty sure it's about the same thing,
but I've added the recipe at the end of this post, just in case.
This is my idea of a perfect breakfast; I large cup of Vanilla Latte,
a ham & cheese sandwich, and something yummy freshly baked to finish off the meal.
The only thing missing is some fresh strawberries, but they are 2 months away.
(I have no idea how this picture turned out so great, but I love it!
It was the last picture I took, and Cinnamon man couldn't keep his hands away any longer :))
75 g melted + 150 g soft butter
2,5 dl (1 cup) finger warm milk
25 g yeast (for sweet doughs)
1/3 teaspoon salt
0,75 dl (1/3 cup) + 1,5 dl (2/3 cup) sugar
7-8 dl (3 cups) wheat flower
2-3 tablespoons cinnamon
1-2 tablespoons cardamom
Dissolve the yeast in the milk, stir in the 75 g melted butter, 0,75 dl sugar and the salt.
Add the flower, a little at a time. Let rise under a cloth for at least 1 hour.
Work the dough thoroughly, then use a baking roller to make a large rectangle.
Spread the soft butter thickly across the entire surface, then sprinkle it with
1,5 dl sugar, the cinnamon and the cardamom. Make a large roll and cut into pieces.
Put them on a baking sheet, under a cloth, and let rise for at least 30 min.
Whip up the egg and glaze the rolls, then bake them at 250 C/ 480 F
only for roughly 5 minutes. Keep an eye on them!
After all that waiting they are done very quickly once you pop them in the oven.