Kanelbullar – Swedish Cinnamon Rolls

Kanelbullar – Swedish Cinnamon Rolls

by SweetArt Supplies

 

 

Yes I am partial to Cinnamon!  I love Cinnamon and I make a lot of things with Cinnamon in it.  From raisin bread, cinnamon rolls, scones - you name it.  Of course I always end up using our cinnamon flakes for that extra punch of cinnamon.

 

I really enjoy experimenting with different recipes - they are all a little different - using different methods and a slightly different recipe. 

 

These Swedish Cinnamon Rolls have cardamom in it - and it really gives a nice little flavour to it.  I found these not to be too sweet -- especially since there is no icing on it.

 

 

Kanelbullar – Swedish Cinnamon Rolls
Makes about 40 buns - (I placed mine in our Swedish grease proof liners)
Dough
2 1/8 cup (500 ml) milk
25g fresh yeast (or 2 envelopes dry active yeast) or  (4 1/2 teaspoons of Saf yeast)
2/3 cup (130 g) brown sugar
5 to 6 cups of  (840 g) flour - add the 6th cup a little at a time -
 1 1/2 teaspoons of cardamom
½ teaspoon salt
1/4 cup Cinnamon flakes  or 1 tsp of cinnamon
 5 ¼ oz (150 g) butter (at room temperature

Cinnamon Filling:

 4 ½ oz (about 125 g) butter (at room temperature)
1/3 cup (65 gr) regular sugar
2 ½ teaspoon cinnamon
Mix all ingredients for the filling to an even spread.  Make sure the butter is at room temperature so it’s easier to spread on the dough.

Topping:
one small egg 2 Tablespoons of water  (whisked together)
pearl sugar

Dough: 
Heat the milk until it is warm to the touch, about 100ºF to 110F
In a kitchen aid mixer
Add the milk and sugar together and then sprinkle the yeast on - let it sit for about 5 minutes then stir until yeast has dissolved.

Mix together flour, sugar, cardamom, cinnamon flakes and salt before adding it to the milk and yeast mixture. Add in the butter cut in small cubes. Blend well then use then knead it well for about 5-10 minutes.
Place in a lightly oiled large bowl and cover the dough plastic wrap and a light tea towel.  Place in a draft free place and let it rise for at least 40 minutes or until doubled.

Divide the dough into two pieces and using a rolling pin  roll each of them out separately to the shape of a rectangle.
Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side. Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up in a baking cup (and into muffin tin) or on baking sheet. Repeat above procedure with the last piece of dough.
Let them rise for about 30 minutes - again it should almost be double.
In a small bowl, whisk the egg and water together and brush all buns and sprinkle pearl sugar or some use sliced almonds on top.
Bake them in the oven at 440F for 10- 11 minutes

Enjoy!!
Gwen