About 60 - 70 Rolls
Dough:
- 2.5 teaspoons yeast
- 6.75 oz (weight) raw cane sugar (7/8 cup)
- 2 cups cold water
- 1 Tablespoon somewhat coarsely crushed cardamom seeds
- 2 eggs
- 1 kg (2.205 pounds) organic wheat flour (bread flour okay)
- 150 gram unsalted, organic butter (2/3 cup)
- 2 teaspoons finer sea salt
Cinnamon rolls:
- Dough
- Paper baking cups
- 200 gram unsalted, organic butter (7/8 cup)
- 1/4 teaspoon finer sea salt
- 6.75 oz (weight) raw cane sugar (7/8 cup)
- 2 rounded Tablespoons potent Cinnamon
- 1 - 2 eggs
- Swedish pearled sugar (I saw this at HyVee “Lars’ Own Pearl Sugar”)
If you don’t find it there it can be ordered online: igourmet.com.
Day 1: Dough
Proof the yeast in 1/4 cup fingerwarm water for 10 minutes or so. Add yeast mixture, cardamom, water and eggs to your mixer bowl. Whisk together the ingredients, and then add most of the flour, save 1 cup for the next step. Mix on low speed for 6 minutes. Add room tempered butter, about 1 Tablespoon at a time, and let this be worked into the dough. Add the salt and the remaining cup of flour to bind it all together. Mix on higher speed for another 5 minutes. Put the dough in the fridge over night and cover with plastic film.
Day 2: Cinnamon Rolls
Warm oven to 450 deg. F (240 deg. C).
Mix soft butter with sugar and cinnamon for the filling. Put baking cups on two oven sheets. Divide the dough into two parts. Roll out one at a time to a 5 millimeter thin big rectangle. Spread 1/2 of the butter filling on top. Roll it up as tightly as possible into a roll from the long side. Cut the roll in about 2 centimeter thick pieces. My roll is usually thicker in the middle so I cut it less thick there. I pull and twist each piece around itself to get the gooey stuff all around. But you can just put the cut pieces in the baking cups as they are as well. Cover with towels, and let them rise for about 1 1/2 hours.
Prepare 1 oven sheet at a time. Brush rolls with whisked egg, sprinkle with pearl sugar. Bake one sheet at a time in the middle of the oven for about 8 minutes. I usually turn the sheet after half the time, to get the best golden browning. Good Luck!