rhubarb rolls

i used the norwegian cinnamon roll’s recipe that somehow became my favourite, ’cause the rolls always turn out perfect and the whole yeast thing is not really an issue to me anymore. you can read the recipe here

i simply cutted the peeled rhubarb in little thin pieces, put them on top of the cinnamon cardamon filling and rolled the dough.thats it.

they taste very delicious.especially when you serve them warm with lots of vanilla icecream.the rhubarb makes the rolls more moist i think, which i like a lot, ’cause even on the second or third day they tasted very fresh and yummy.

next time though, i’d like to go for a custard filling instead of the cinnamon cardamom filling.i’m sure that combination is the most perfect one.

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

 

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