Rye Cinnamon Rolls with Cardamom

Soft rye cinnamon rolls with cardamom, baked fresh from the oven, fragrant with coffee and winter evenings. With a pinch of salt and a hint of cardamom, they develop a warm, slightly earthy note.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 300 g wheat flour
• 150 g rye flour
• 250 ml milk
• 1 pack instant yeast
• 50 g sugar
• 1 pinch salt
• 75 g butter, softened
• 1 pc egg
• 60 g butter, softened (for the filling)
• 80 g brown sugar
• 2 tsp cinnamon
• 1 tsp cardamom, ground

Method

1. Warm the milk until lukewarm, dissolve the instant yeast with 1 tsp of the sugar in it and let it stand for 5 minutes until it foams.
2. Mix the wheat and rye flour with the remaining sugar and the pinch of salt in a bowl, add the yeast milk and 75 g softened butter, and knead everything with the dough hooks or your hands for about 8 to 10 minutes into a smooth, elastic dough.
3. Cover the dough and let it rise in a warm place for about 1 hour, until it has roughly doubled in size.
4. For the filling, beat the 60 g softened butter smooth with the brown sugar, the cinnamon and the cardamom.
5. Roll the dough out on a lightly floured surface into a rectangle about 30 by 40 cm, spread the cinnamon butter evenly over it, and roll the dough up tightly from the long side.
6. Cut the roll into about 12 slices with a sharp knife and place them cut side up in a baking-paper-lined tin or on a baking sheet, leaving some space between them.
7. Let the rolls rise for another 30 minutes while the oven preheats to 200 °C top and bottom heat.
8. Beat the egg, brush the rolls with it and bake for 12 to 15 minutes until golden brown.
9. Let the cinnamon rolls cool briefly and serve lukewarm or at room temperature.