Cinnamon Buns with Hermann Sourdough (Swedish Kanelbullar)

My clever sister has discovered something great once again: the Hermann sourdough! The English Wikipedia calls it Amish Friendship Bread. When we were kids, we used to have it, a fun combination of chain letter and Tamagotchi ("I have to go home and feed my Hermann"), but back then, we didn't know the delicious recipe for Cinnamon Buns (German) yet. I like these Cinnamon Buns better than all the other Hermann cakes - it may be due to the cardamom, which is typical for original Swedish Kanelbullar. For the Hermann base dough, there are recipes without yeast, with yeast, or a recipe for cross-breeding a different sourdough (all German).
I follow the recipe rather closely, I just take a bit more of the Hermann and use milk instead of an egg to brush the buns. I also don't sprinkle the buns on the tray with cinnamon and sugar, but I have tried to add the traditional Swedish sugar crystals with great succes!
Ingredients for 12 Buns:    
200 g wheat sourdough (Amish Friendship Bread)
350 g flour
110 ml milk
60 g butter
0,5 TSP salt
0,5 TSP cardamom
0,5 TSP cinnamon
9 g fresh yeast or 0,5 pck. dry yeast
For the filling:
40 g butter
60 g sugar
1 TSP cardamom
1 TSP cinnamon

For brushing:
some milk

Energy: 221 kcal /Bun

Heat milk and butter until the butter has melted, e.g., at 360 W in the microwave oven. Combine sourdough, flour, salt, cardamom, cinnamon ana yeast in a big bowl, crumbling the fresh yeast. Use the dough hooks of the kitchen machine to knead an elastic dough. Cover the bowl with a dish towel and let the dough rise for about 1 hour. It should nearly double its volume!

Melt the butter for the filling. Knead the dough through and roll it out to form a rectangle of about 40x30 cm, spread the melted butter on the dough. Mix sugar, cinnamon and cardamom and sprinkle the mix onto the butter, leave a thin edge free of filling on the longer side of the rectangle.

Roll up the dough, starting on the long side of the rectangle, and use a knife to cut the roll into 12 equally wide discs.

Lay the discs on a baking tray covered with baking paper, cover them with a dish towel and let them rise for 30 min, until you see that they have risen a bit again. Brush the buns with a little milk and bake them at 175°C with convection for about 20 minutes until golden brown.

Let the buns cool on the tray - or enjoy them while they're still warm...

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