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FOR THE DOUGH:
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Melt the butter in a large pot gently on a low heat and then add the milk.
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When it's warm at body temperature move away from heat and add the yeast
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Whisk to incorporate
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Mix the dry ingredients, (Flour, sugar, salt, ground cardamom and ground cinnamon)
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Make a well in the centre and pour the wet ingredients into the dry ingredients
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7
Using a wooden spoon mix until you have a rough dough
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8
When the dough has taken shape and is no longer sticky turn out into a floured surface and knead for about 6 mins.
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NOTE: dust with flour if it's too sticky
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Transfer the dough into a floured bowl and cover with cling film and a towel and leave to rise 45 mins
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When the dough has risen punch it down in the bowl and get it out in a very lightly floured surface
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Preheat the oven to 220 C
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Roll into a rectangle about 6mm
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FOR THE FILLING:
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Brush honey all over the dough generously.
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In a bowl mix brown sugar, cinnamon, and coco powder and stir until combined
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Sprinkle the cinnamon mix all over the honey
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Cut the butter into small cubes and place all over the dough
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(If nuts are used) sprinkle the nuts all over
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Start rolling the dough into a sausage shape and cut into 24 pieces approx
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Place the slices on a baking tray lined with baking sheets (parchment paper)
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Now using milk (instead of eggs) start brushing the pastry with milk
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Reduce the heat of the oven to 190 C and then bake the rolls for about 15-20 mins or until they turn golden brown.
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TIP: For a soft taste to the rolls take them out half way through the time (10 mins after being in the oven) and using a tablespoon add 2 tbsp of heavy cream/milk over each roll
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FOR GLAZE:
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Mix the powdered sugar with butter and vanilla and add half of the milk to start with
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Stir to make a thick glaze adding just a drop of milk at a time (add more until you get a nice thick glaze)
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Spread or pour immediately over cooled cinnamon rolls
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Enjoy!'
