Summary

Ingredients

For the dough:

• 150 g mararine
• 300 ml milk
• 50 g yeast
• 100 g suar
• 1 teaspoon salt
• 1 teaspoon cardamom
• 250 g wheat flour
• 500 g whole wheat flour
• Flour for the work surface

For the filling:

• 75 g mararine, melted, cooled
• 80 g suar
• 1 tablespoon cinnamon

For painting:

• 1 egg (s), whisked

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Instructions

1. Melt the margarine, add the milk and heat. Dissolve the yeast in it and stir in the sugar, salt, cardamom and almost all of the flour. Knead the dough until it becomes supple. If necessary, add the remaining flour.
2. Cover the dough with a cloth and let rise in a warm place for 1/2 hour to 1 hour. Knead the dough again on a floured work surface and divide it into two equal parts.
3. Roll out thin rectangular cakes and brush them with liquid margarine (room temperature). Mix the sugar and cinnamon and cover the dough with a thick layer. Roll up into a sausage and cut into approx. 4 cm thick slices.
4. Place the pieces on the baking sheet with the cut side down. Let the dough rise for another 30 minutes. Brush the cinnamon buns with the beaten egg and bake in the preheated oven at 250-275 ° C for approx. 5 - 8 minutes and let them cool under a towel.