Whole Wheat Cinnamon Rolls

In a pot, warm the milk, but make sure it is only a little warm. Add some cinnamon, some honey, half a package of butter and the fresh yeast in small crumbs. While using an electric whisk or your hands to knead, add flour until the dough stops sticking to the edges of the pot. Cover with a fabric cloth and let the dough rise for at least half an hour. While the dough rises, preheat the oven to 160°C or 320°F. For the filling, in a middle- sized bowl, combine cinnamon, cardamom, honey and butter in your preferred amounts (also consider the amount of dough you are making) and stir until the mixture feels and looks smooth. When the dough has risen enough, separate it into 3 to 5 even parts. Start with the first part and roll it out into a rectangular shape. Take a few spoons of your filling and spread it evenly on the dough. The filling should cover all of it, even the edges. For more, but smaller cinnamon rolls, start rolling it up from the longer side. For less, but bigger rolls, start rolling on the shorter side. Try to roll the dough gently and evenly with both hands. Use a knife with teeth to cut it into slices. You can choose how thick you want them, but use the same for all of them. Repeat for the other parts of the dough. You can expriment with different sizes and widths, but I recommend not to mix them on one baking sheet. Bake for ten minutes.

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