Dough:
- 2 dl | 1 cup warm milk
- 2 1/2 tsp instant yeast
- 2 eggs room temp
- 75 g room temp butter
- 1 tsp salt
- 1 dl | 1/2 cup sugar
- 10 dl | 5 cups all purpose flour
- 1/2 tsp cardamom
Filling:
- 120 g room temp butter
- 2 dl | 1 cup sugar
- 1 tsp vanilla bean paste
- 3 tbsp vanilla sugar
- 1 tsp cardamom
- For pouring over the uncooked rolls:
~ 2 dl | 1 cup heavy cream
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 on a greased pan and let rise for another 20 min the pour over the hot heavy cream then bake in a preheated oven on 180 c for 30-40 min until golden.
- Take out the rolls and let cool.
- Meanwhile make the frosting by simply combining all ingredients until smooth. Spread over the rolls and devourrr!!!