Juicy cinnamon rolls

Basic dough

• 400g scalding
• 1000g wheat flour
• 3 dl cold milk
• 7g salt
• 50g fresh yeast
• 200g sugar
• 8g cardamom
• 2 eggs
• 165g cold butter
• Cinnamon mixture
• 200g butter (room temperature)
• 200g sugar
• 4 tsp finely ground cinnamon

1. Start by putting 100g oat flour in a regular bowl.
2. Then pour 3 dl of boiling water over the flour and beat this into a smooth porridge by hand.
3. Cool the scald for 1 hour in the fridge or 30 minutes in the freezer before using it in the base dough.

Basic dough

1. Put the scalding and all the ingredients, except butter, in the baking bowl and mix with the kneading hook at speed 20% for 2 minutes.
2. Then increase the speed to 60% and knead the dough for 6 minutes.
3. To ensure that the dough has been kneaded enough, it is recommended to do a gluten test where you should be able to stretch a "bubble-gum-thin" membrane into the dough without it cracking. If the dough does not pass this test, it should be kneaded for 1 - 2 more minutes.
4. Divide the butter into cubes and knead the butter at speed 60% for approx. 2 minutes until the dough is smooth again.
5. Leave the dough covered until it has doubled in size (approx. 1 hour)
6. Roll out the dough about 40 x 60 cm and spread the cinnamon mixture on the dough.
7. Roll up and cut 1-2 cm thick strips.
8. Place the rolls on a tray covered with kitchen towel and raise them over hot water until they have doubled in size (approx. 0.5 – 1 hour).
9. Brush the cinnamon rolls with egg yolk and sprinkle sugar on top.
10. Bake in the middle of the oven at 210°C for approx. 12 minutes.