It turns out I didn’t share the recipe for cinnamon rolls with enough people. Hope you all enjoy!
150 grams of butter
½ liter of milk
½ tablespoon of cardamom
2 dl of sugar (3/4 cup)
½ teaspoon of salt
1 kg of flour
50 grams of fresh yeast or whatever becomes that of dry yeast (the dry yeast from the Australian supermarkets has 7 grams in them – I used 4 packets)
Lots of butter (I used 150 grams)
Ground cinnamon (2 tablepoons)
Sugar (2/3 cups)
You also need muffin cases
Melt the butter, pour in milk, and take it off stove when it is lukewarm. If you use fresh yeast, you dissolve it in the milk/butter.
In a bowl, mix flour, cardamom, sugar and salt. If you use dry yeast, you mix it in the flour.
Pour milk/butter into flour-mix and combine to make a dough (like for bread). Knead well and set to rise for 45 min.
Take out the extra butter from the fridge and leave to become soft.
Once dough has risen, give it a quick knead. Once this is done (for this portion) I find it easier to work with the dough by cutting it in two. Roll the dough into a rectangle. If you have cut it in two, you will have two rectangles of approximately 30×40 cm (do one at a time). The dough will be app 1 cm thick. Spread a nice thick layer of butter over the dough, dust with cinnamon (I use app 1 tablespoon per dough square) and sugar (I use app 1 dl or 1/3 cup per square).
Roll the dough on the long angle (so the roll is 40 cm long). Cut in pieces of 4 cm wide. Put each piece in a muffin case, cut side up, squish it a little to fit the case, and put on a baking tray, fairly close together (not squished). Leave to rest for 15 minutes. Bake in oven for 10-12 minutes at 200 degrees celcius (392 degrees Fahrenheit the online converter tells me).