Ingredients
- 4 teaspoons active dry yeast
1 cup warm whole milk (105F to 115F / 40C to 46C)
3/4 cup / 100g light muscovado or brown sugar
1 large egg, beaten
1/2 cup / 125g unsalted butter, barely melted
1 tablespoon ground cardamom
1 teaspoon fine grain sea salt
4 cups / 600g all-purpose flour
Filling:
1/2 cup / 60g light muscovado or brown sugar
2 tablespoons cinnamon
1/2 cup / 125g unsalted butter, softened
Glaze:
1 egg beaten with 1 tablespoon of water
large grain raw sugar or pearl sugar for sprinkling OR you can make an icing to spread on the rolls after baking (recipe below)
*Icing recipe: as I mention up above, this is the icing I also use for these hermit cookies. I like to spread a bit on each individual roll before serving or serving the icing on the side with a palette knife for individual spreading. Whisk 1 cup / 3.25 oz / 100g sifted powdered sugar, 4-5 tablespoons heavy cream, and 1 teaspoon vanilla extract or 2 tablespoons bourbon or brandy together in a small bowl. Let sit for a few minutes, then adjust with more sifted powdered sugar if you want a stiffer icing.
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter