Cinnamon rolls

Preparation

Method for the cinnamon roll dough

1. Place the flour, sugar, salt, cardamom powder, 1 egg, and the crumbled yeast in a food processor and knead using the dough hook.

2. Slowly add the milk until the mixture is smooth and even.

3. Then add the softened unsalted Grand Fermage butter cut into cubes. Knead for another 10 minutes.

4. Cover the bowl with a clean tea towel and leave to rise for 2 hours.

Method for the filling

1. Mix the softened Grand Fermage unsalted butter with the sugar and cinnamon.

Method to make the cinnamon rolls

1. Knock back the dough.

2. Sprinkle the work surface with flour and roll out the dough into a 3mm thick rectangle.

3. Spread the filling onto the dough with a spatula and roll it onto itself widthways.

4. Cut into 2-3cm sections and lay them out, well spaced, on a baking tray lined with greaseproof paper.

5. Preheat the oven to 170°C.

6. Cover the tray with a clean tea towel and leave to rise for 1 hour.

7. Glaze the cinnamon rolls with the remaining beaten egg and sprinkle with the coarse sugar.

8. Bake for 12 minutes and remove to a rack to cool.