Preparation time:
2,5 hours
Skill level:
Easy
Amount:
20 pieces
Dough:
50 g yeast
2.5 dl lukewarm whole milk
2 eggs
100 g soft butter
1/2 teaspoon salt
1 tsp crushed cardamom seeds (ground cardamom can also be used)
100 g Agrain® 04 Whisky Super Grain Flour
About 400 g wheat flour
Filling:
120 g soft butter
70g cane sugar
60 g brown sugar
2 tbsp cinnamon
1 beaten egg for brushing
Start by crumbling and dissolving the yeast in the lukewarm whole milk. Then add the butter, salt and eggs and stir the mixture well. In another bowl, mix Agrain® 04 Super Grain Flour Whisky, crushed cardamom seeds and half the wheat flour. Now transfer it to the mixture with the other ingredients and stir well with an electric mixer. Add the remaining wheat flour until the dough releases the bowl and is still moist, but without being sticky. Place a damp tea towel over the bowl and let the dough rise in a warm spot for 1 hour.
While the dough is rising, mix the filling and set aside.
When the dough has risen, roll it out to a large square. Put the filling on top of the dough and roll the dough into a thick sausage. Then cut the dough into equal pieces of cinnamon rolls and spread them on a baking pan covered with baking paper. You can cut the slices a little thicker and press them flat with your hand on the baking sheet.
Allow the dough to rise on the baking sheet for 30 minutes while you heat the oven to 180 degrees hot air.
Brush them with a beaten egg and then bake them in the oven for 15-20 minutes.
TIP
Serve the cinnamon rolls with icing (powdered sugar, cocoa and water) or with a delicious frosting (mix with hand mixer: 125 g room temperature cream cheese, 60 g soft butter, grains from 1 vanila bean) and 2 dl powdered sugar).
The cinnamon rolls can easily be frozen and re-heated (do not freeze them with icing or frosting)
