Danish cinnamon rolls

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Post-it Bun Gros plan
Post-it Bun Gros plan

  • Dough:
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 3 (0.6 ounce) cakes cake yeast
  • 6 1/2 tablespoons butter, room temperature
  • 2 eggs
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour, or as needed
  • Filling:
  • 2/3 cup butter, softened
  • 1/2 cup white sugar
  • 2 tablespoons ground cinnamon
image (public domain)
http://www.publicdomainpictures.net/view-image.php?image=128036&picture=sticky-bun-closeup
Procedure:
Pour the warm milk into a mixing bowl and mash in the fresh cake yeast. Mix in 6 1/2tablespoons of soft butter, eggs, cardamom, 2 tablespoons sugar, salt, and 3 1/2 cups of theflour. Use a wooden spoon to mix the dough. If it's very sticky, mix in the remaining 1/2 cup offlour. Cover the bowl and let the dough rise for 30 minutes.
Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
Move (from one place to another) the dough to a floured surface and knead it until it's firm,about 3 minutes. Divide the dough in half; roll each half into a rectangle no more than 1/2 inchthick. Spread each rectangle with half the filling.
Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up. Roll thedough up, starting with the edge closest to you, to form a long log. Cut the log into 1 inch-thickslices.
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with paper , orgrease a baking dish or two cake pans.
Place the rolls on the prepared baking sheet, spacing them about 3 inches apart. If you like pull-apart rolls, arrange them in a greased baking dish or cake pans, spacing the rolls about 1 inchapart. Place the uneven end pieces on the baking sheet cut-side up for the best presentation. Letthe rolls rest 20 minutes before baking.