Swedish Cinnamon Rolls

400° 13-15 minutes 425° 10-12 minutes 450° 6-8 minutes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm milk to no hotter than 110 degrees and add melted butter

Step 2

Add yeast and bloom for about 10 minutes

Step 3

Add dry ingredients to mixer and then add wet ingredients, sugar, cardamom and salt. Mix until smooth

Step 4

Rise until doubled in size, about an hour.

Step 5

Hand kneed dough until smooth. Divide into 2 batches and roll it out to about 12 in x 18 in. The dough should be no thicker than 1/4 inches.

Step 6

Make filling and split in half. Add to dough making sure to leave about 1 inch at the top. If you don't, it will squish out. Add grated or crumbled almond paste evenly around the dough.

Step 7

Roll the dough up relatively tight and cut into 1 inch slices. Put slices into cupcake liners on a baking sheet. Let rise again for about 10-20 minutes.

Step 8

Preheat oven to 425

Step 9

Brush with egg wash and top with pearl sugar before baking.

Step 10

Bake for 5-8 minutes. BEWARE OF BURNT BOTTOMS.