Cinnamon Rolls

Swedish Breakfast Recipes

2 eggs 3/4 c. water 1 Tbsp. yeast 4 c. flour 1 tsp. salt 2 Tbsp. sugar 1/2 c. butter 1/2 tsp. cardamom 3-4 Tbsp. butter, melted cinnamon sugar pearl sugar for garnish

With two risings, this recipe takes a while, but boy, it's worth it. Pour the coffee! Yield: 24 rolls In a small bowl, beat eggs, then add 3/4 c. warm water (just warm enough for a baby's bottle). Stir in yeast. Set aside for a few minutes. In a mixing bowl, combine flour, salt, sugar, and cardamom. Cut 1/2 c. butter into small pieces and cut into the flour mixture. When the yeast mixture is foamy, add it into the dry ingredients. When the dough is smooth and elastic, prepare a large bowl by spraying with nonstick. Place the dough into the prepared bowl and flip it over so that both sides pick up a thin film of nonstick. Let rise until doubled, about 45 min. - 1 hour. Divide the dough into two pieces. Roll out the dough to a rectangle about 1/8 in. thick. Brush with butter. Liberally spread with cinnamon and sugar. Roll up tightly lengthwise. Using a sharp knife, cut the roll into twelve slices. Place each slice on a baking sheet. Repeat with the other half of the dough. Brush each roll with butter and sprinkle with pearl sugar. Let stand about 30 min. Bake at 350°F for 30 min. Serve with a hot cup of good coffee.

Submitted by Gretchen Grant
Contributed on: Monday September 24th, 2007 and modified on Monday September 24th, 2007