50g Yeast (the live stuff) (Jäst för söta degar)
150g Butter (Smör)
5 dl Milk (Mjölk)
1 ½ dl Granulated Sugar (Strösocker)
1 tsp (tsk) Kosher Salt (Flingsalt)
15 dl Strong Baking Flour (Vetemjöl Special)
100g Butter Soft (Smör Mjukt)
5 Tbsp (Msk) Granulated Sugar (Strösocker)
1 tsp (tsk) Cinnamon (Kanel Malen)
1 tsp (tsk) Vanilla (Vaniljsocker)
100g Almond Paste shredded (Mandelmassa)
70g Light Muscovado Sugar(Ljust Muscovado Socker)
160g Maple Syrup
75g Butter (Smör)
1 tsp Cinnamon
Put some paper in two baking pans. I use two Patisse 35x25 cm pans.
Crumble the Yeast in a bowl and add the Sugar on top to activate the Yeast.
Melt the Butter, pour in Milk and get it lukewarm. Not too hot. Just nice warm.
Pour Milk/Butter over the Yeast and mix well with a spatula so that the Yeast dissolves.
Run in a machine with a dough hook (like a Kitchen aid) and add the Flour a bit at a time.
Run until the Dough comes together and then run an additional five minutes.
Let the dough rise for 1 hour
Prepare the baking pan and melt the ingredients for the Glaze and pour them into the baking pan.
(This will be the top of the inverted Cinnamon Rolls.)
Take up the dough. Poke it flat and halve it.
Roll one half flat and spread Butter, Sugar, Almond paste and Cinnamon over the half.
Roll up from the long end that is towards you. Cut off an inch of the ends.
Cut the roll into four pieces. Then cut the four pieces each into threes.
Put the slices with the cut side down into the Baking Pan on top of the Maple Syrup Glaze
Let the rolls rise for 30minutes (or more)
Set oven at 175c FAN 200c (400F) Bake for 18-20 minutes
When baked take out and let them cool for 20 minutes.
Then over another baking pan turn the baking pan over so you get the glazed part up.
Let cool completely. Enjoy!