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Cinnamon rolls
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 719
  • Fat about 36g
  • Carbohydrates about 86g
  • Protein about 11g
This is needed
This is needed for 8 pieces
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.75 dl milk, lukewarm
  • 60 g butter, melted, left to cool
  • 100 g sugar
  • 1 egg
  • 1 egg yolks
  • 1 pinch salt
  • 400 g white flour
  • 140 g cane sugar
  • 2 tbsp cinnamon
  • 0.5 tsp ground cardamom
  • 100 g butter, soft
  • 100 g pecan nuts, coarsely chopped, roasted
  • 150 g icing sugar
  • 120 g double cream cheese
  • 40 g butter, soft
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And that's how it's done
And that's how it's done
Allow the yeast to rise in the milk for approx. 10 mins. Add the butter, sugar, egg and egg yolk, mix. Add the flour and salt, knead by hand to form a smooth dough. If the dough is too sticky, add 1-2 tbsp of flour. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Mix the sugar, cinnamon and cardamom. On a lightly floured surface, roll the dough out into a rectangle. Spread the butter evenly over the top, sprinkle with the sugar mixture and nuts. Roll up the dough from the long edge, cut into approx. 8 pieces, place on a baking tray lined with baking paper with the filling facing up. Leave the rolls to rise for a further 30 mins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.
Mix the icing sugar, cream cheese and butter, spread on top of the cinnamon rolls.

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