Kanelbullar (Cinnamon rolls from Sweden) Recipe
For the dough:
100g unsalted butter
500ml whole milk, lukewarm
50g lump of yeast
120g caster sugar
1 tsp ground cardamom
1/2 tsp salt
600g plain wheat flour
200g full spelt flour
(Or a total of 800g plain wheat flour, if you don´t like wholemeal flour)
For the filling:
2 tbsp cinnamon powder
100g unsalted butter, lukewarm
For the topping:
1 egg, slightly beaten
coarse sugar (optionally)
Add butter, sugar and crumbled yeast to the tepid milk.
Sieve flour in a bowl, add cardamom and salt.
Pour in tepid milk mix and knead very well until the dough peels away from the bowl. Dust with a bit of flour.
Cover and put in a warm place and let rise to double size for about 30 min.
Knead again very well until the dough the peels away from your hands.
Flour your working top and roll out the dough to a rectangle about 1cm thick.
Mix the cinnamon, sugar, and butter for the filling and spread evenly on top of the dough.
Then roll up the dough carefully and cut into slices of about 2 cm.
Put them on the cut surface on a baking tray (buttered or with baking parchment – depending on its size you will need two baking trays).
Put in a warm place again let rise again for about 30 min. Preheat your oven to 250° C meanwhile.
Brush the rolls with the beaten egg and sprinkle with coarse sugar if you like. Bake for about 10-15 min.