How to make Cinnamon buns

Ingredients

• 500 ml milk, warmed to about 37 °C
• 25 g fresh yeast or 11 g dried yeast
• 150 g sugar
• 1 egg, plus 1 beaten egg for brushing
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• About 900 g plain flour
• 150 g soft butter
• For the filling: 100 g soft butter, 100 g sugar and 2 tablespoons ground cinnamon
• Pearl sugar (or coarsely crushed sugar cubes) for the top

Method

1. Dissolve the yeast in the warm milk, then stir in the sugar, egg, cardamom and salt.
2. Add the flour a little at a time and knead to a soft dough, then knead in the soft butter until the dough is smooth.
3. Cover and leave in a warm place for about 45 minutes, until doubled in size.
4. Divide the dough in two and roll each half into a rectangle about 30 by 50 cm. Spread with the soft butter and sprinkle with the sugar and cinnamon.
5. Roll up from the long side and cut into about 20 wedges, wider at the bottom than the top. Stand each wedge on its wide side and press down firmly in the middle with two fingers, so the sides fan out.
6. Leave to rise on lined trays for 30 minutes. Heat the oven to 225 °C.
7. Brush with beaten egg, sprinkle with pearl sugar and bake for 10 to 12 minutes, until golden.