Dough:
- 4 dl | 2 cups warm milk
- 5 tsp instant yeast
- 4 eggs, room temperature
- 150 g butter, room temperature
- 2 tsp salt
- 2 dl | 1 cup sugar
- 20 dl | 10 cups all-purpose flour
- 1 tsp cardamom
Filling:
- 240 g butter, room temperature
- 1,5 dl | 3/4 cups sugar
- 3,5 dl | 1 ½ cup sugar
- 2 tsp vanilla bean paste
- 6 tbsp vanilla sugar
- 2 tsp cardamom
Frosting:
- 170g cream cheese
- 75g room temp butter
- 3,5 dl | 1 3/4 cup powdered sugar
- 1 tbsp vanilla extract
Directions
- Start by blooming the yeast with the sugar and warm milk.
- Let bloom for 10 min.
- Then add all ingredients except the butter.
- When a dough is starting to form add the butter one cube at a time.
- When your dough don’t stick to the sides, set aside to rest for 1,5 hours.
- Combine all ingredients for the filling in a bowl.
- When smooth and lump free spread over the rolled out dough.
- Place the rolls in 4 separate greased pans and let them rise for another 20 minutes.
- Then pour the heavy cream over the rolls and bake in a preheated oven at 180°C (350°F) for 30–40 minutes, or until golden brown.
- Take out the rolls and let cool.
- Meanwhile make the frosting by simply combining all ingredients until smooth.
- Spread over the rolls and devourrr!!!