Cinnamon rolls fresh from the oven
An Icelandic, Scandinavian recipe

Simply irresistible. The warm, freshly baked yeast dough steeped in butter, sugar and cinnamon. In addition a good cup of coffee. Is there anything better to start on a (sunny) day? Or just a little bliss, when you come back from a rough hike on a stormy autumn day to warm yourself up at the open fireplace. The typical Scandinavian cinnamon buns are simply worth a sin.

Before starting, all ingredients should be at room temperature. Sift the flour into a bowl. Add 75 g of sugar and cardamom and mix until dry. Form a hollow in the middle with a spoon. Crumble the yeast in and mix with a little warm milk, salt and a little sugar (1 teaspoon) until the yeast has dissolved.

Covered in a warm place let it rest for at least 20 minutes.

Heat 75 g butter and remaining milk lukewarm. Add to the dough and knead well with a dough hook for 5 minutes.

Cover again and let it rest for another 30 minutes.

Heat the mixture of 40 g butter, 50 g sugar, 2 packs of vanilla sugar and 1 tbsp cinnamon and mix well. Dust the work surface with flour and knead the dough briefly with your hands again and then roll out. Brush with the butter-sugar-cinnamon mixture.

Roll into a roll and cut off 2 cm thick slips. Brush with the cream and bake in a preheated oven until golden brown at 180-200 degrees for 15-20 minutes.

Depending on your preference you can dust with powdered sugar, decorate with sugar icing or simply enjoy it pure.

Warm out of the oven they are best. You can also freeze and bake them again.