Wednesday, April 30, 2008

Swedish Cinnamon Rolls (Kanelbulle)

I found this recipe while I was in Sweden, and wow... Very good! These are less sweet than your average American cinnamon roll, but have such a wonderfully unique flavor. Perfect with a strong cup of coffee and sharing with friends.

Yeild: About 20 rolls

1 Envelope Yeast (1 Tbsp)
2 Tablespoons Butter, melted
1 Cup Milk
¼ Teaspoon Salt
¼ Cup Sugar
3 Cups of Flour
1 Teaspoon Cardamom

2 Tablespoons Butter
3 Tablespoons Sugar
1 Rounded Teaspoon Cinnamon

1 Beaten Egg
Pearl Sugar (available at Scandinavian shops)

Combine milk & butter and heat until lukewarm and transfer to a large bowl. Sprinkle the yeast over milk mixture. Stir until dissolved and let rest. Sift together, flour, sugar, cardamom & salt. Add the dry ingredients, mixing until the dough is elastic and not sticky. Cover bowl with a towel or plastic wrap and place in a warm area to rise for 30 to 40 minutes. (To save time, you can also do this step the night before and let the dough rise in the refrigerator.)

While dough is rising, prepare the filling. Soften the butter and add the cinnamon and sugar to make a thick, spreadable mixture.

When the dough has risen, knead for three minutes, and turn out on a lightly floured board. Roll it into a rectangle about 1/3-inch thick. Spread the filling over the whole top.

Roll up, starting at the widest end, into a long log and cut into 20 slices. (You may want to refrigerate the dough for 15 minutes to help firm it up before cutting.)

Put cupcake papers on a cookie sheet (or place on a greased cookie sheet) and place dough slice in each.
Preheat oven to 425ºF while you let your dough rise for 20 minutes. Brush with beaten egg mixture or milk and sprinkle with pearl sugar. Bake for 10 minutes (maybe less, watch during the last few minutes until golden.


jenny said...

Made these this morning, very good! However, I did not have Cardamom on hand so I used equal parts cinnamon and nutmeg (1/2 tsp of each) and that worked but I'd love to try the cardamom, have to get some. Mine did not get as brown on top but they tasted great. I also had to omit the pearl sugar as I did not have it, but they really don't need the extra sugar. If you want to make a frosting I suggest 3 parts powdered sugar and 1 part milk, mixed and drizzled over top after baking.

Cassie said...

The pearled sugar isn't as sweet as the traditional "american" icing on cinamon rolls. Just enough...not too much!!!

These are also good to make ahead, freeze and pull out when you have company. That's what many of our hosts did while I was in Sweden!!! Such a nice snack with fika (tea or coffee)!