Cinnamon Rolls

Products:

DOUGH
500 ml milk
'25 Fresh yeast
150 ml sugar
1 tablespoon ground cardamom
520-640 g (800-1000 ml) Flour
150 g margarine or butter
1 tsp salt
1 egg

FILLING

3 tbsp (45 d) soft butter or margarine
2 tbsp ground cinnamon
2 tbsp sugar
1 tsp vanilla
Preparation:

• Dissolve yeast in warm milk and add sugar, salt, cardamom and beaten egg.
• Sieve half the flour.
• Everything is well mixed and sieved rest of soft flour and oil.
• blended into a soft dough.
• Cover with a cloth and leave in a warm place for 30-40 minutes.
• The dough is divided in 2 parts.
• Each piece is rolled into a rectangle 50x40 cm, 0.5-1 cm thick
• Top Spread with soft butter (margarine) and sprinkle with a mixture of sugar, vanilla and cinnamon (optional can be sprinkled with coconut, and chopped dried fruit, almonds, raisins, etc.).
• The dough was rolled and cut into pieces with a thickness of 3.4 cm
• Each cake is placed in an oiled baking tray.
• As the edges of the cakes is good to be folded into cake itself (to avoid the unscrewing it during baking).
• Spread top with beaten egg and sprinkle with sugar if desired.
• The oven was heated to 200 C.
• Cinnamon buns bake for about 10-15 minutes.