Finnish Cinnamon Rolls

Name: Finnish Cinnamon Rolls
Ingredients: For the dough; 2 cups 2 tbsp lukewarm milk (preferably whole milk); 50 grams fresh yeast (or alternatively 1 tbsp + 2 tsp (instant) active dry yeast, used according to packet instructions); 180 grams (3/4 cup + 2 tbsp) granulated sugar; 1 1/2 teaspoons fine sea salt; 1 egg; 1000 grams (6 1/2 cups) bread flour, more or less if needed; 170 grams (1 1/2 sticks) unsalted butter, at room temperature; For the filling, egg wash, & topping; 150 grams (1 1/3 sticks) soft butter; 6 tablespoons granulated sugar; 1 2/3 tablespoons ground cinnamon; 1 egg, for the egg wash; pearl sugar, to sprinkle

14 ingredients

1 steps

Ingredients

For the dough
2 cups 2 tbsp lukewarm milk (preferably whole milk)
50 grams fresh yeast (or alternatively 1 tbsp + 2 tsp (instant) active dry yeast, used according to packet instructions)
180 grams (3/4 cup + 2 tbsp) granulated sugar
1 1/2 teaspoons fine sea salt
1 egg
1000 grams (6 1/2 cups) bread flour, more or less if needed
170 grams (1 1/2 sticks) unsalted butter, at room temperature
For the filling, egg wash, & topping
150 grams (1 1/3 sticks) soft butter
6 tablespoons granulated sugar
1 2/3 tablespoons ground cinnamon
1 egg, for the egg wash
pearl sugar, to sprinkle

Directions

1

["In a large mixing bowl, combine the lukewarm milk and crumbled yeast. Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn't stick to your hand. Don't overwork the dough or you'll end up with hard rolls, not soft as we want them to be. The dough can be made by hand, like I do, or in a stand mixer.", "Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until double in size.", "Meanwhile, mix together the butter, sugar, and cinnamon for the filling. Set aside.", "Line four baking sheets with parchment paper.", "Punch down the dough and divide into two equally sized portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread half of the filling evenly on top. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut into 15 cylinders and press each point tightly into the center with your index finger.", "Place the shaped cinnamon rolls on the baking sheets, spacing them about 2\" apart. Cover with a clean kitchen towel and let rise for further 30 minutes