cinnamon rolls

Baking time

Saturday- its baking night, what else?

My floormates and I decided not to go out because we already went out to many times that week. Instead we determined to bake traditional Finish cinnamon rolls. While 80-ties music was played on my laptop we mixed the ingredients with fancy movements. During the baking time in the oven we started a karaoke session and had a lot of fun! We ended up with nearly 40 cinnamon rolls- delicious! I translated the recipe in English, because they were exquisite.

Cinnamon rolls

You need: 50g barm, 5dl milk 2 eggs 2dl sugar 2 teaspoons salt 1 tablespoon kaardemumma  about 16dl of wheat flour 150-200g butter For the filling: 100g butter 1dl sugar 2 tablespoon cinnamon

1. Warm the milk, so it’s as warm as your hands are. Melt the Hefe to the milk.

2. Add the eggs, sugar, salt, kaardemumma and few dls of flour.

3. Keep adding few dls of flour, until the dough is quite sticky. Add the melted butter.

4. Add flour until the dough gets of from your hands. It’s important to kind of like roughly mix the dough for a little while.

5. Let the dough rest for about 30 minutes, or until it has doubbled it size.

6. Put the dough on the table and roll it till its big, wide and thin

7. You can either mix the melted butter, sugar and cinnamon and pour it on top of the dough, or you can but the melted butter first and then sprinkle the sugar and cinnamon

8. Roll the dough and cut it into pieces. Let the little rolls rest for 10-15 minutes

9. Put rolls into oven (225 degrees, second level from the bottom) and let them be there for 10-15 minutes, or until they are beautifully browned