Kanelbullar – Swedish Cinnamon Rolls

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I have been making quite a few Swedish yeast-based pastries recently – practice for the food truck, or because I am greedy.

These I made yesterday and I may have had three for breakfast this morning. They are delicious, not overly sweet, but I guess you could use a sugar-syrup glaze rather than the egg wash if you wanted them a bit sweeter. You could also sprinkle more pearl sugar o top before baking. Recipe is essentially that from Del’s Cooking Twist which is a lovely website with recipes for all kinds of delights.

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Kanelbullar – Swedish Cinnamon Rolls:  10-12g dried yeast; 1/2 cup of sugar; 1.5 cups milk; 1 large egg; 1/2 cup of butter; 1 tsp salt; 1 tbsp ground cardamon; 6.25 cups of plain flour. For the filling; 1/2 cup of butter (softened); 1/4 cup of sugar; 2 tbsp ground cinnamon. For the glaze 1 large egg; 2 tbsp of water; 2 tbsp pearl sugar.

Heat the milk gently until it is tepid (not hot) and add the yeast to it. Melt the butter and then when a little cooler add to milk. Put the rest of the dough ingredients in a bowl, add the liquid and mix into a dough. I use Dan Lepard’s method for kneading which involves bringing the dough together, leaving it to rest for 10 minutes, kneading for 10 seconds, leaving to rest for 10 minutes, kneading again for 10 seconds – possibly repeating one more time. Leave to rise covered in a bowl for 30-60 minutes.

Roll out the dough into a rectangle about 3mm thick. Spread with the butter, then sprinkle over the cinnamon and sugar. Roll up from the long-side. Cut into slices and put on a baking tray lined with baking paper.

 

Leave to rise against (covered) for another hour.

Just before cooking, brush with the glaze, sprinkle with pearl sugar and cook for 5-6 minutes in a hot oven 200 C.

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2 responses to “Kanelbullar – Swedish Cinnamon Rolls

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