Swedish Cinnamon Rings
2 PACKS YEAST
1/2 CUP WARM WATER
1 CUP BUTTER OR MARG.
3/4 CUP SUGAR
1 TABLESPOON CRUSHED CARDAMON
1 TEASPOON SALT
1-1/2 CUPS LIGHT CREAM SCALDED
2 EGGS
8 CUPS FLOUR
FILLING---
1/2 CUP BUTTER OR MARG.
1 CUP LIGHT BROWN SUGAR
2 TEASPOONS CINNAMON
DISSOLVE YEAST IN WATER. MIX BUTTER, SUGAR, CARDAMON, & SALT WITH CREAM AND COOL TO LUKEWARM. STIR IN YEAST, THEN BEAT IN EGGS 1 AT A TIME. ADD FLOUR 1 CUP AT A TIME & BEAT AFTER EACH. LAST CUP WILL HAVE TO BE KNEADED IN. KNEAD 5 MIN. RISE 1-1/2 HR. PUNCH DOWN. KNEAD 2 MIN. DIVIDE INTO 3 OR 4 PIECES. ROLL TO 14X18 IN RECT. OR 18X22 IN. RECT. DEPENDING ON 4 OR 3 PIECES. SPREAD WITH BUTTER. MIX FILLING AND SPRINKLE IT ON. ROLL UP & SHAPE INTO RING. MAKE DIAGONAL SNIPS EVERY 2 IN. TURN CUT SIDE OUT. RISE 30-40 MIN. BAKE 375 DEG. F 20-30 MIN.
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