For pastries:

1 kg flour

150 g melted butter (room temperature)

500 ml lukewarm milk

1 cubes of fresh yeast

2 tsp. salt

2 tbsp. cardamom

 

For filling:

150 g sugar

1 egg

50 g melted butter

1 teaspoon cinnamon

pearl sugar

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.