Mom's Cinnamon Rolls:

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For about 30 small cinnamon rolls:

- 42 g fresh yeast
- 150 g butter
- 1/2 liter milk
- 1 pinch salt
- 1 teaspoon cardamom
- 3 teaspoons honey
- 200g dark honey
- lots of cinnamon
- 400g whole wheat flour

Music for cooking and eating cinnamon rolls:

Cooking Instructions

Melt 75 g of the butter in a pot. Add the milk and heat until luke warm, then add the yeast.

Pour the mixture into a bowl and add the salt, cardamom and the 3 teaspoons of honey. Mix.

Mix in the flour. The dough should become smooth, but more stiff than soft. If not, adjust the amounts of liquid or flour.

Let the dough rise for 40 minutes.

Knead the dough and roll into a rectangle less than finger thick. Spread the rest of the butter and the 200 g of dark honey onto the dough, then completely cover with a layer of cinnamon.

Roll the rectangle together, then cut into slices with a sharp knife.

Place onto wax paper & a baking sheet. Bake for 10-15 minutes at 225C.

Options: leave the cardamom out if you don't like it. Before baking, brush with egg whites and sprinkle some walnuts on top. Or, add some walnuts before rolling the dough.


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