Yum cinnamon buns! They remind of when I was a child in Denmark. I would eat these by unrolling them little by little.
This recipe is easy and tasty. It is hard to stop once you get your teeth in these buns. The 30 cinnamon buns that I made didn’t last for long.
DOUGH (approx. 30 pieces):
- 200 ml milk
- 2 teaspoon of dry yeast or 50 grams of fresh yeast
- 100 grams of soft unsalted butter
- 2 eggs
- ½ teaspoon cardamom
- 2 tablespoons sugar
- ½ teaspoon coarse salt
- 540 grams all-purpose flour
- 150 grams soft butter
- 85 grams sugar
- 2 tablespoons ground cinnamon
- 1 beaten egg
- Heat the milk to activate the yeast, either in a pot or in the microwave, to the following temperature:
- Using dry yeast 110 oF/ 42 oC
- Using fresh yeast 90 oF-100 oF/ 32oC-37oC
- Pour the milk in a bowl and dissolve the yeast. Add the remaining ingredients, but withhold a little of the flour for later with a wooden spoon stir all the ingredients together.
- Cover the bowl with a lid or some film, and let the dough rest at room temperature for ½ hour.
- Use the reserved flour to cover a surface, and knead the dough well. If needed, add the rest of the flour to the dough.
- Divide the dough into two equal parts with a dough roller, roll each part into a rectangle measuring 10”x16” (25x40cm).
- To make the filling, add together the butter, sugar and cinnamon, and mix well. Spread the filling evenly on top of the dough and roll them from the wide side.
- Cut each of the two rolls into 15 pieces, making a total of 30 cinnamon buns.
- Put the buns on a pan with a baking sheet and tuck the end pieces of each bun underneath the bun so it doesn’t unroll during the baking process.
- Let the cinnamon buns rest for another ½ hour.
- Preheat the oven to 437 oF (225oC).
- Beat the egg and glaze the top of each bun.
- Bake in the middle of the oven for about 10 min.
- Let them cool off and serve.