Finnish Cinnamon Rolls

(by Sari Fordham)

Dough:

4 t. active dry yeast

1/3 c. butter

1 1/4 c. milk

1/2 t. salt

1/4 c. sugar

1 t. ground cardamom

3 c. flour

Filling:

6 T. butter, at room temperature

1/3 c. white sugar

1 t. cinnamon

For pan:

4 - 6 T. butter, room temperature

1/4 c. brown sugar

Place yeast in a large bowl.

Scald milk in a small pot, and melt butter into it. Allow to cool to lukewarm.

Pour over yeast and let it sit for 10 minutes to activate the yeast.

Stir in sugar, salt, and cardamom.

Add a bit of flour.

Add remaining flour, and knead by hand until dough just comes together.

Cover and let rise for 30 minutes.

Lightly flour board, and turn dough onto it.

Roll dough out until it is about the thickness of pizza crust.

Dot with 6 T. butter.

Sprinkle on white sugar and cinnamon

Roll up dough from the long side, creating a log.

Cut into 10 - 12 rolls

Put butter and brown sugar into a 9 x 9 in. pan.

Place rolls in pan.

Let rise again for 30 minutes.

Preheat oven to 437 F. (or as close to 437 F. as your oven will let you).

Bake for 18 minutes.

(Read Not So Sensible Cinnamon Rolls, the story that accompanies this recipe.)