Put all the ingredients for the dough in the mixing bowl of the food processor. The yeast will simply be crumbled into the flour. Let dough knead for about 5-7 minutes until it separates from the side of the bowl and forms a smooth ball.
Let the dough rise, covered, in the warm until well risen (60-90 minutes). Then transfer the dough to a lightly floured work surface and roll out into a thin rectangular surface.
Brush the surface with the melted butter. Mix the sugar, cinnamon and cardamom and sprinkle evenly over the dough. Now roll up the dough from the long side into a thick strand and cut into 4 cm thick slices with a pastry card.
Place the pieces with the cut side down on a baking sheet lined with baking paper and flatten slightly. Cover and let rise again until well risen (20-30 minutes). Sprinkle the cinnamon buns with a little cinnamon sugar.
Bake the cinnamon buns at 175°C convection oven without preheating for 20 minutes until the buns are golden brown. Dilute the lemon juice with a little water and mix with the powdered sugar.
Brush the cooled cinnamon buns with it. Preparation time 25 minutes, resting time 2 hours, baking time 20 minutes.
Preparation Tip:
A vanilla or caramel sauce goes very well with cinnamon buns.
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