Cinnamon Buns

Cinnamon Bun baking mood!

Every now and then I bake them 'fool proof' - in cupcake cases, that is, so they don't expand too much, collapse or explode.

Best when still warm, fresh from the oven!

Cinnamon buns (makes 12-14)

Dough
300 ml / 1 1/4 cup lukewarm milk
25 g fresh yeast (or 1 bag / 7 g fast action dried yeast)
100 ml / 1/2 cup sugar
½ tsp ground cardamom
1 egg
100 g melted butter
about 1 litre / 4 cups plain flour

Filling 
100 g butter
2 tbsp cinnamon
1 dl / 1/3 cup sugar

Glazing
1 egg

1. Dissolve yeast in warm milk.
2. Add sugar, cardamom and egg and mix well.
3. Start adding flour gradually.
4. After you have kneaded in about half of the flour, add melted butter.
5. Knead in more flour until your dough is not sticky any more but still soft. It is better to leave the dough a little too soft than make it too dense as the buns will be too dry and hard after baking.
6. Leave the dough to rise in a warm place until double in size, for about half an hour.
7. Roll your dough into a rectangle, about 0,5 cm thick.
8. Spread the butter on top and sprinkle with sugar and cinnamon.
9. Roll the dough into a cylinder and then cut it into 12 pieces. Place the buns in (large) cupcake cases.
10. Let the buns rise for about half an hour, then glaze with egg and sprinkle with pearl sugar.
11. Bake in the oven at 220C for 10-12 minutes.