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Cinnamon Rolls (Kanelbullar) More Recipes Like This


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Ingredients: Metric Units
Rolls
1/4 lb. butter (1 stick)
2 c milk
2 Tbsp yeast (2 packets)
1/2 tsp salt
1/2 - 2/3 c sugar
1 tsp ground cardamom
about 5 1/2 c flour

Filling
1/4 lb butter (1 stick)
1/2 c sugar
2 Tbsp ground cinnamon

Garnish
1 egg
pearl sugar or crushed sugar cubes
Directions:
Heat milk to body temperature (drip a few drops on your wrist, like testing a baby's bottle). Add yeast to milk. Add 1 Tbsp of the sugar to the milk. Let stand five minutes.

In a large bowl, combine milk-yeast mixture with remaining ingredients - salt, remaining sugar, cardamom, and enough flour to make a smooth, elastic dough.

Cover, let rise in a warm place 30 minutes, or until doubled.

Punch down, knead, adding in a little more flour.

Roll dough out into a rectangle. Spread rectangle with soft butter. Sprinkle with sugar and cinnamon. Roll up. Cut into 3/4 inch (1-2 cm) slices. Place on greased baking sheets. Cover, let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 425F.
Brush rolls with beaten egg and sprinkle with pearl sugar. Bake about 15 minutes, or until golden brown.

A traditional Swedish sweet yeasty bread coiled around cinnamon-sugar filling served alongside coffee, the Scandinavian version of the sticky bun, only not so sticky.
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Contributed on: and modified on Friday May 5th, 2006