Cinnamon roll without cinnamon

Here in this cold country we eat cinnamon rolls every day, almost.
I can´t eat cinnamon, so I made them with other filling,
like cardemom, lemon or just butter and grated apples with some sugar.
Have them warm, with a glas of cold milk.

75 g butter
7 1/2 dl flour
1/2 dl sugar
2 pinches of salt
25 g yeast
2 1/2 dl milk


50 g butter
2 tablespoons brown sugar
1 tablespoon cardamom
vanilla powder
coconut flakes
lemon peel

1 egg

coconut flakes


Cut the butter into thin slices and place in a bowl. 
Add 7 cups of the flour (save 1/2 cup of for later), sugar, salt and yeast split into smaller piece.  
Heat the milk to the finger heat, 37 °, and stir it into the flour mixture.
Work the dough until it becomes smooth and shiny.
Let it rise under a towel for about 30 minutes.
Preheat the oven to 225-250 °.
Put the dough on a floured surface and knead lightly.
Roll out the dough into a rectangular plate, about 25x50 cm.
Spread the butter/filling on the dough sheet.
Roll up from long side to long side into a roll. 

Cutt 20 bits, about 2 cm wide.
Set the pieces, cut side up on baking paper,
under a towel for about 30 minutes.
Brush the buns with the egg and sprinkle with sugar and flakes.
Bake in middle of oven 6-8 minutes.


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