Cinnamon buns

Melt the butter, then add in the milk and heat the mixture until it’s lukewarm. Transfer to a mixing bowl and add the yeast, Sukrin Gold, sugar/honey, and cardamom. Add the FiberFin and most of the flour and knead everything together to an even, supple dough. Add some more flour if necessary.

Cover the dough with plastic foil and set to rise for approx. 1 hour in a warm room.

Roll the dough out to a large rectangle, approx. 1 cm thick. Spread a thick layer of softened butter over it and sprinkle generously with Sukrin Gold and cinnamon. Roll the dough into a long sausage from the long side in, then cut it into cinnamon buns of desired thickness. Place the cinnamon buns on baking trays lined with baking paper.

Allow the buns to rise for another hour. Preheat your oven to 230 degrees Celsius. Once the cinnamon buns have risen, wash them with egg whisked with milk. Sprinkle some Sukrin Gold over them, then bake on the middle rack for 10-15 minutes.

The nutritional values are based on the dough only, filling excluded.