Cinnamon Rolls

Maybe the most common bun in Scandinavia is the one flavoured with cinnamon.
In Finland they are called "Korvapuusti" and in Sweden "Kanelbulle". 
I often make the dough double because they are so delicious :)

The basic recipe is the same as making the bun wreath before.
 (you can see the pictures preparing the dough here: 

http://piparicina.blogspot.fi/2013/03/bun-wreath-with-vanilla.html)

CINNAMON ROLLS

Dough:

250 ml milk

30 g fresh yeast or 1,5 bag of rapid rise dry yeast

150 g sugar

1 teaspoon salt

2 teaspoon cardemum

300 g white flour

100 g half melted butter

Filling:
100 g butter (room temperature)
100 g crystal sugar
1 tablespoon cinnamon

+ egg for spreading

Combine warmed milk (37 C) with fresh yeast and sugar. Add flour mixing well together with salt and cardemum. If you are using dry yeast, warm milk by itself (42 C), add sugar and then dry yeast together with flour. Add butter and beat until the flour is absorbed and the dough is a bit sticky (not too much, add some flour if necessary). Cover the bowl with a kitchen towel and let the dough rise in warm draft-free place until doubled in volume, about 1 hour.

Place the dough to floured surface. Roll out to rectangle with a rolling pin. Spread butter over dough leaving 1 cm border. Sprinkle evenly sugar and cinnamon. Roll the dough into log starting from a long side. With seam side down, cut the dough into triangles, push gently on the narrow side to form "seashell" like buns. 

Cover with a kitchen towel and heat oven to 225 C. Spread mixed egg on the buns, bake in the centre of the oven for about 10-15 minutes.

 Best served still warm from the oven :)