for 16 pieces

Yeast dough

500 g	white flour
1 ½ tsp	salt
3 tbsp	sugar
1 tbsp	cinnamon
1 parcel	dry yeast (7 g)
60 g	butter, soft
2 ½ dl	milk
1	egg

To shape

125 g	butter, soft
100 g	sugar
2 tbsp	cinnamon
½ tsp	ground cardamom
4 tbsp	ground hazelnuts

Icing

100 g	icing sugar
2 tbsp	lemon juice

How it's done

Yeast dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Mix the butter, sugar, cinnamon, ground cardamom and nuts. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Icing

Mix the icing sugar and lemon juice, spread the icing over the cinnamon rolls and leave to cool on a rack.

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