An easy way to get rid of excess cinnamon.

Ingredients

• 100 gr unsalted butter
• 500 ml whole milk, lukewarm
• 50 gr lump of yeast
• 120 gr caster sugar
• 1 tsp ground cardamon
• 1/2 tsp salt
• 600 gr plain wheat flour
• 200 gr full spelt flour
• (Or a total of 800 gr plain wheat flour, if you don´t like wholemeal flour)

Filling

• 80 gr sugar
• some honey
• 2 Tbsp cinnamon powder
• 100 gr unsalted butter, lukewarm
• raisins
• chocolate powder

Topping

• 1 egg, slightly beaten
• coarse sugar (optionally)

Preparation

Add butter, sugar, honey and crumbled yeast to the tepid milk.

Sieve flour in a bowl, add cardamom and salt.

Pour in tepid milk mix and knead until the dough peels away from the bowl. Dust with a bit of flour.

Cover and put in a warm place and let rise to double size for about 30 min.

Flour your working top and knead again until the dough peels away from your hands.

Roll out the dough to a rectangle about 1cm thick.

Mix the cinnamon, sugar, chocolate and butter for the filling and spread evenly on top of the dough. Then roll up the dough carefully and cut into slices of about 2 cm. Put them on the cut surface on a baking tray.

Put in a warm place again let rise again for about 30 min. Preheat your oven to 250 oC. meanwhile. Brush the rolls with the beaten egg and optionally sprinkle with coarse sugar. Bake for about 10-15 min.