Yum yum yum! Moist and delicious cinnamon rolls are among our absolute favourites here at Mambeno. Here we've made a batch with cardamom and sprinkles on top. And if you can get your hands on freezedried raspberries, that's super tasty too. Enjoy!

Directions

1. Warm the milk until lukewarm, then stir in the yeast. Whisk butter, sugar, vanilla sugar and cardamom until white, in a bowl or mixer. Add egg and salt and mix to an even consistency. Add your yeasty milk and flour little by little.

2. Stir the best you know for a couple of minutes, until the dough lets go of your finger when you touch it. Be careful not to get it too dry.

3. Let the dough rest for an hour to 90 minutes under a cloth. Meanwhile, make the remonce (that's the proper name for that heavenly filling) by mixing butter, cinnamon and brown sugar in a bowl, and set aside.

4. Roll the dough thinly into a rectangle, about 60 x 40 cm. Spread the remonce in a thin layer all over, then roll up lengthways. Slice your giant cinnamon roulade into slices 3-4 cm thick, and pop them on a sheet tray lined with baking parchment.

5. Let the rolls rest under a cloth for about an hour. While you wait, pre-heat your oven to 185 degrees convection.

6. Bake the rolls for 20-25 minutes, until they're beautifully golden and the house smells delicious. Remove from the oven and let cool.

7. Mix powdered sugar with a tiny bit of boiling water. Be careful not to add too much water to start with. Spread some icing on each roll, and top with sprinkles of your choice.

8. And it's munch time - enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help add the ingredients to the dough. They can also help roll out the dough, spread the remonce and roll it all up. They can of course help with icing and decorating, too!