DAY 1
 
SWEET LEVAIN/SOURDOUGH:

1. Feed your starter in the ratio 1:1:1+sugar, and mark the glass with a rubber band in order to use the levain at it's peak.
   If in doubt how to do this check out our Sourdough Guide
   
   

MAIN DOUGH:

1. When levain has peaked, mix together milk, sugar and levain.
2. Then add egg, cardamom and 400 g flour. Mix until incorporated, leaving out the salt and butter. Then add another 50‑100 g more flour, depending on the consistency. Dough should be firm, but slightly sticky. Leave covered for 40 min autolysis.
   NOTE: With sweet sourdough bakes, it's better to use the levain right before peak rather than after - then you only get a slight taste of sourness.
   
3. Knead in the salt, then small chunks of the softened butter until it’s smooth. I also apply slap & fold a few times (See our Instagram highlights for technique).
   
4. Transfer the dough to a clean container with a lid and coil fold every 30 min. the next hour (See our Instagram highlights for technique).
   
5. Transfer the dough into a clean container with a lid for bulk fermentation 2-4 hours until it has almost doubled in size.
6. Then refrigerate overnigh.

DAY 2

FILLING: 

1. When butter has softened, cut into cubes and mix with sugar and cinnamon. 
   

CINNAMON ROLLS:

1. Remove the dough from the fridge and pour directly onto a lightly floured surface, and roll out into a 5 mm thick rectangle.
   
2. Spread the cinnamon filling over the entire dough and fold 1/3 over eachother towards the middle. The dough is now in 3 layers. Carefully roll out the dough a little thinner, and cut strips that are 2 cm wide (see our instagram highlight "Kanelsnurrer" for technique)
   
3. Twist the strip about 4 times from each direction. Then twist it around your left index finger and thumb, and finish off by sticking the other end down the middle or wrap it over the top and tuck in underneath.
4. Divide the cinnamon rolls on 2 baking sheets, and leave to rise between 1.5‑2 hours covered with wrap or a damp cloth. Brush the cinnamon rolls with egg and bake at 220 C air for 7‑12 min or until golden.

SUGAR GLAZE:

1. While they bake, prepare the sugar glaze mixing boiling water and sugar. Brush the rolls with glaze as soon as they are out of the oven - This will give them a beautiful shiny finish and crisp top! 
   Let cool for a couple of minutes, then transfer to an oven rack to cool further. Repeat with the next batch.