Cinnamon butterfly

These cinnamon rolls have been on my to do list ever since I saw it at Kitchen Unplugged. The way she made them, they look so pretty. As you can see, mine didn't come out as nice as hers...but that's okay, because they're DELICIOUS!!! There's a little bit of cardamom in the dough, which is a really nice complement with the cinnamon. I think I will put cardamom in all of my future cinnamon rolls! These rolls are really soft and they stayed soft for the next three days. The dough was really easy to make because it didn't require too much kneading. I did, however, have a hard time rolling the dough to a 12"x24" rectangle. I think I gave up at 12"x18"...maybe you'll have better luck. Here's the recipe:

Cinnamon Butterfly
Kitchen unplugged

For the dough:
7 g active dry yeast (2 ¼ tsp)
1/2 cup lukewarm water
4 Tbsp melted butter
1/4 cup sugar
2 very small eggs
a pinch of salt
1/2 tsp ground cardamom
2 1/4 cups all purpose flour

For the filling:
4 Tbsp soft butter
1/4 cup sugar mixed
1/2 Tbsp cinnamon

For the glaze:
1 small egg mixed with 1 Tbp milk

1. Dissolve the yeast in lukewarm water for 5 minutes.

2. In a large mixing bowl, mix the flour with yeast liquid, melted butter, sugar, eggs, salt and cardamom until dough is smooth. Cover and refrigerate for half day (max. up to 2 days)

3. Do this in a cool place: flour the work table, roll out the dough to a 12" x 24" rectangle, spread the soft butter and then the cinnamon sugar. Roll up, starting from a 24" side. Cut roll diagonally (the first and second cut are in an opposite direction, so an individual roll with 1/2" width on one side and 3" on the other)

4. Now you should able to get 12 rolls, use either your thumbs or a wooden spoon's handle to press down in the middle of each roll, so the two cut edges will be forced upward.

5. Cover a baking sheet with parchment paper, place the rolls on, cover. Let rise (85F is ideal) until puffy, about 30 minutes.

6. Preheat oven 400F. Glaze the roll with egg mixture. Bake for 8 - 10 minutes or until golden.

Note:

• The original recipe says to sprinkle the rolls with sugar and almond flakes after you glaze it. I didn't do this part and I thought the rolls were sweet enough.