As requested, here’s my recipe for cinnamon buns. If you don’t want to use granulated sugar, you can use sprinkles or grated coconut
150 g butter or margarine
50 g yeast
1/2 tsp salt
1 1/2 tsp cardamom seeds or 2 tsp ground cardamom
about 1.3 liters of wheat flour
75-100 g butter or margarine
100 ml sugar
2 tsp cinnamon
Brushing and garnish
granulated sugar (pearl sugar)
Melt the fat in a saucepan. Pour in the milk. Heat until everything is warm, about 37 degrees.
Dissolve the yeast in a bowl in a bit of the broth. Add the remaining broth and then add salt, sugar, freshly ground or ground cardamom and about 2/3 of the flour.
Work the dough so that it’s smooth and shiny. Add more flour if needed, but save some for the baking.
Sprinkle a little flour over the surface so that it doesn’t dry. Cover with a kitchen towel, put the dough out off the draft and let it rise until it’s doubled in size.
Turn out the dough onto a floured surface and knead in remaining flour.
Divide the dough into 3 parts. Roll out each portion into a rectangular cake, about 25×50 centimeters.
Spred the butter on to the cake. Sprinkle with sugar and cinnamon (or mix everything into a batter before)
Fold the cake in half lengthwise. Cut it across in 3 centimeter wide pieces and then make a longitudinal cut, but not quite up to the fold. Twist the lengths and make a knot.
Let the rise under a cloth until doubled in size.
Brush with egg, sprinkle with pearl sugar
Bake in the oven for 8-10 minutes