An absolute favorite in my household, and an easy replacement for cinnamon buns, if you would like to diversify breakfast! The syrup makes the rolls shiny and sweeter than they have a right to be, given the minimal amount of sugar added as far as pastries go.
5 tbsp butter
1 cup whole milk
2 tsp yeast
0.5 tsp salt
0.25 cup sugar
2.5-3 cups flour
3 tbsp butter
3 tbsp sugar
1 tbsp ground cardamom
2 tbsp sugar
1 tbsp water
0.5 tsp vanilla extract
Melt the butter and bloom the yeast in the warmed milk in a Kitchenid mixer. Add the melted butte,r sugar, and salt.
Add the flour and knead for 10 minutes. The dough should be smooth, soft, but hold its shape.
Allow to double in size in a warm place, covered.
Meanwhile make the glaze and mix the filling.
Line a baking sheet with parchment paper. Roll out the dough to 14 by 18 inches. Spread the filling over half of it and fold over to half the long side.
Cut into eight strips. Then cut each strip almost all the way to the seam (the seam should still hold the strips together). See on picture.
Roll each strip 2-3 times, then twist around each other and fold ends under. Place onto parchment-lined cookie sheet.
Allow to rise again until nice and puffy. Bake in a preheated 425F oven for 15 minutes. Brush rolls with glaze several times.