The recipe provides 2 cakes
Baking temperature: 200° C / 390° F, hot air 175° C / 345° F
75 g of [2,65 oz] butter or margarine
2 dl [0,4 pt] milk
25 g [0,9 0z] yeast
1/4 tsp salt
45 g [1,6 oz] (1/2 dl / 0,1 pt) of sugar
550 g [1,2 lb] (about 9 dl / 1,8 pt) flour
2 tablespoons butter or margarine
2 ss sugar
1 teaspoon cinnamon
(60 g [2 oz] (1 dl / 0,2 pt) of icing sugar,
3/4 – 1 tablespoon of water)
 Melt butter, add milk and warm to 37° C / 98,5° F.
 Stir the yeast in some of the dough liquid. Add the rest of the liquid, salt, sugar, egg and half of the flour. Leave the dough under a kitchen towel for about 40 minutes.
 Work the dough smooth with the rest of the flour. Place it on a lightly floured work surface and knead it. Divide it into two, and roll out each into a rectangular sheet.
 Mix the butter, sugar and cinnamon for the filling. spread it thinly on both sheets. Roll the dough sheets up and cut the rolls in 3/4 – 2 inch wide slices.
 Place the slices scattered in a buttered, round cake mould, about 10 inch in diameter.
 Place the cake under the kitchen towel until the dough rise to fill the mould. Brush with egg. Bake on the bottom shelf in the oven for about 20 minutes.
 Cool the cake. Brush with a little icing if prefered.