Making Easy Swedish Cinnamon Rolls with a Michelin-Star Chef

Instructions

1. Melt the butter on the stove, take off the fire and add the milk to it. Make sure it is body temperature (feels lukewarm to the touch, not hot) before adding the fresh yeast to it.
2. Add yeast, dissolve and incorporate.
3. Add sugar, dissolve and incorporate.
4. In a bowl combine the flour, cardamom, and salt.
5. Make a well in the dry mixture and incorporate the liquid by mixing and kneading.
6. Add 1 egg to the dough and keep kneading for about 5-10 minutes until it has a good solid feel to it.
7. Cover with a towel and let the dough rest for up to 1 hour.
8. For the filling: combine butter (at room temperature), sugar and cinnamon. Mix well until all elements are combined and you have the consistency of a spread. Set aside until ready to use.
9. When the dough is ready, roll out to ¼ inch thickness.
10. Spread your cinnamon butter evenly over the whole surface.
11. Roll up the dough into a cylinder, and cut into 2-inch-thick rolls.
12. Place on parchment paper and let proof for 30 mins to an hour.
13. In a small bowl lightly whisk the remaining egg and brush onto your rolls.
14. Finish by sprinkling pearl sugar (if you don’t have pearl sugar, or don’t want to use it, you can cover them with frosting once they are out of the oven and have cooled down).
15. Bake the buns at 325º for about 40 mins.