Emelie's Cinnamon Buns

Emelie makes the yummiest cinnamon buns that are light and fluffy with the perfet amount of crunch on top!

Ingredients:

5 dl milk

20 grams of yeast for sweet doughs

2 dl powdered sugar

0.5 tsp salt

3 tsp cardamom, ground

13 -15 dl flour

125 grams butter, softened

Topping:

100 grams of butter

1.5 dl  sugar

2 tablespoons cinnamon, grounded.

2 spoons cardamom

2 spoons vanilla sugar

Chopped almonds/ brown sugar

This will be around 35-45 buns

1. Melt the butter and add the milk to approximately 37C. Crumble the yeast in a dough bowl. Add the milk and butter and stir until most of the yeast has dissolved.

2. Add sugar, salt, cardamom and most of the flour, but save a little flour (0,1-0,2 liter) for baking out the buns. Work this into a smooth dough. Cover with a kitchen towel and let the dough rise until doubled in size, about 30- 50 minutes.

3. Put the dough on a floured surface and divide it in two parts.

4. Variation 1 - Work each portion into a thin 25×50 cm square. Spread the filling and roll up along the long side. Cut the roll into about 2 cm wide pieces and place them in cake forms (you don´t need cake forms if you don´t have).

Variation 2 - (the one I do on the picture) Roll out the dough to a square that is approx 35×40 cm. Spread filling on half of the dough and fold over. Cut  20-25 strips, twist each strip a twist and fold it into a knot. Voila !

5. Let buns rise uncovered for 20-30 minutes. Meanwhile, heat the oven to 250 degrees.

6. Brush the buns with a whisked egg and sprinkle with chopped almonds. Bake in oven for 12-15 minutes

7. Enjoy!!