Cinnamon Rolls (Kanelbullar)

Swedish Bread Recipes

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

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 425°F. 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.

Submitted by Gretchen Grant
Contributed on: Tuesday March 28th, 2006 and modified on Friday May 5th, 2006