Classic Cinnamon Rolls

Here's how:

• 1

  Pour most of the flour, along with the sugar, salt, and cardamom, into the food processor bowl. Add the butter in small pieces and crumble the yeast over the top.

• 2

  Warm the milk until it is lukewarm, 25 °C. Pour the milk over the ingredients in the bowl and knead vigorously until the dough is shiny and smooth and pulls away from the sides of the bowl, about 10 minutes. Double the time if you’re kneading by hand.

• 3

  Let the dough rise under a kitchen towel in the bowl until it doubles in size, about 30 minutes. When it has finished rising, it will have a shiny surface.

• 4

  Next, place the dough on a floured work surface and knead it lightly. Divide the dough into two parts. Roll out one piece of dough at a time into a long, flat rectangle. Spread butter over the entire surface of the dough, then sprinkle with sugar and cinnamon. Roll the dough into a log. Cut each log into about 15 pieces. Place them cut-side up in the pans. Cover with a baking cloth and let rise for about 60–90 minutes.

• 5

  Preheat the oven to 250 °C. Brush the buns with the beaten egg. Sprinkle with sugar pearls. Place the baking sheet in the middle of the oven. Bake the buns for 5–7 minutes until they’re nicely browned. Place the buns on a wire rack and let them cool under a kitchen towel. Serve with cold milk!