Apple Cinnamon Roll

APPLE CINNAMON ROLL

5 dl milk
50 g dry yeast
1 egg
1 dl sugar
1 tbsp cardamom
1 1/2 tsp salt
about 900 g flour
150 g butter

Filling:
100 g butter
1 dl sugar
2 tbsp cinnamon

2-4 apples
1 tsp nutmeg
1 tsp cinnamon
1 tsp cardamom

Blend the yeast into lukewarm milk. Mix in the egg, sugar, cardamom, and salt. Add the flour a little bit at a time and keep mixing. Lastly, add the softened butter and knead the dough until it’s smooth and doesn’t stick to your hands. Cover the dough with a cloth and let it rise for about 20 minutes.

In a separate bowl, mix the melted butter, sugar, and cinnamon. Use a rolling pin to roll the dough into a sheet and spread the filling on top.

Peel the apples and cut them into small bits. On a pan, heat up plenty of butter and toss the apple bits on the pen. Add some flavor with nutmeg, cinnamon, and cardamom. Cook the apples until they soften a bit.

Spread the apple bits on the dough sheet and start rolling the dough. Once you have rolled the dough, split it down the middle into two long pieces, “braid” the dough and place it in either a loaf pan or a cake pan.

Bake the cinnamon roll in the oven at 175°C until the surface is golden brown and if you poke it with a stick, no dough sticks on it.