One thing about living here is the lack of convenience in some things. However, I think this is also a good thing. One, because you don't really need to eat cinnamon rolls every weekend, and that would be super easy to do in the US - buy a can and you're ready to go! Two, by learning to use local ingredients, hopefully you cut down on your grocery costs.
These are quite good. There are a few changes I'd make, but nothing major. Normally I would use the Natron and Backpulver, but couldn't find my supply, so fell back on the Baking Powder and Soda that I have - something you can buy online at one of the specialty shops. When I made Banana Bread and used the Natron, I actually thought it came out better than with the other, so I am curious to make these again once I have been shopping.
I've never had cinnamon rolls without the icing before. These you pour milk on top of. When they come out of the oven, they are slightly dry, so I think adding some icing wouldn't really help. However, with the addition of the milk, it softens them up and the texture is great.
What you need:
1 Tbls baking powder
1/4 tsp baking soda
1 tsp salt
1/4 tsp vegetable oil (I use sonnenblumen oel)
3/4 cup buttermilk (buttermilch - available at Coop)
75g of butter, soft enough to spread over dough
1/2 cup brown sugar (or muscavado)
2 tsp cinnamon
1/4 tsp ground cardamom
1/3 cup of milk for pouring over the top
Preheat the oven to 204 C. Grease a small round pie/cake tin with some of the butter.
After combining the cinnamon, sugar and cardamom in a bowl (mixing well!), sprinkle on top of the butter.
Bake until lightly browned, about 15-20 minutes.
Pour the milk on top, allow to soak in, and then serve warm.