cinnamon buns
Swedish Cinnamon Rolls from Janice
100 g (6 2/3 Tbsp - 15 g = 1 Tbsp) margarine
2 c milk
2 cakes fresh yeast
1/2 tsp. salt
2/3 c. sugar
2 tsp. ground cardamom
5 1/4 c. (13 deciliters) bread flour
1 egg for brushing on top of rolls
Filling:
5 Tbsp margarine melted
1/4 c. sugar
3/4 Tbsp cinnamon
Melt margarine; add milk and heat to body temp. Break up yeast cakes in large mixing bowl and pour enough to melt yeast and blend evenly. Blend rest of liquid. Add salt, sugar and cardamom.
Gradually add flour (about 1/2 - 1c. at a time ) setting aside approx. 1/2 c. Work dough (around and back and forth, front and back) until it release from the sides of the bowl (with a whisk or wooden spoon). Sprinkle with small amount of flour, cover and let rise 30-40 min. Using rest of flour, kneed dough until rollable. Divide into 4 parts. Using rolling pin, roll each fourth into rectangles, about 10-12 inches. Brush with filling mixture. Cut into 10 strips, 3/4 inch. Roll each strip into a bun and set on a cookie sheet covered with parchment paper (4x5 to a sheet). Cover and let rise 20 minutes. Brush tops with beaten egg. Sprinkle with pearl sugar (Janice has friends bring her from Sweden). Bake about 5-7 minutes at 475° until tops are golden brown. Makes 40 rolls. 
