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The Finnish cinnamon rolls have
a hilarious meaning:
1 kg flour
150 g melted butter (room temperature)
500 ml lukewarm milk
1 cubes of fresh yeast
2 tsp. salt
2 tbsp. cardamom
150 g sugar
50 g melted butter
1 teaspoon cinnamon
Combine lukewarm milk and yeast. Add 1 egg and sugar along with salt and cardamom. Stir briefly and allow to sit 10-15 minutes.
Then gradually stir the flour, add soft butter and knead until the dough is smooth, shiny and has lost most of its stickiness. Cover with a towel and allow to rise 1 hour.
Divide the dough into two equal halves and roll each into a rectangle. Brush each with some melted butter, sprinkle with a mixture of fine crystal sugar and cinnamon. Tightly roll each half into a long “snake”. Make cuts every 3 cm with a knife. Slightly press down the pieces in the middle, so that the sides "stand up".
Place on a baking paper and brush each roll with beaten egg, sprinkle with pearl sugar, and bake on center rack for 13 minutes, or until golden brown at 200 ° C.
You can also freeze the cinnamon rolls after baking.