Swedish cinnamon buns

I found this recipe on Millie's blog last year and I have made them already a few times since then. They take up a little time but they are so worth it: absolutely delicious!!

If you want to try them, here's the recipe:

80g fresh yeast

2 eggs

500ml luke warm milk

1kg wheat flour

200g demerara or muscovado sugar

150g butter, softened

1 tsp salt

2tsp cardamom

Filling:

80g butter, softened

demerara or muscovado sugar

cinnamon

Decoration:

some cream and pearl sugar

Crumble the yeast into a bowl. Add some of the tepid milk and stir until the yeast is dissolved. Add the rest of the milk, half the flour and both eggs. Leave to proof, covered, for one hour.

Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here's when you might need a bit more flour. Transfer the dough into a clean bowl, cover and leave to proof for 30 minutes.

Divide the dough into two. Roll out each part to a large rectangle. Spread with butter and sprinkle with sugar and cinnamon. roll each rectangle into a tight roll, starting at the long edge and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking tray (covered with baking paper to avoid a mess), cover and leave to proof for another 30 minutes.

Brush some cream on the buns and sprinkle over some pearl sugar.

Bake 220C for 6-8 minutes, until they are as golden as you like them