Swedish Cinnamon Rolls – Kanelbullar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 1 hr 38 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
For the dough:
- 150 g butter or mararine
- 500 ml milk
- 50 g fresh yeast
- 150 grams sugar
- 1 teaspoon salt
- 1 teaspoon cardamom powder, ground
- g 1,000 wheat flour
For the filling:
- 75 g butter or mararine
- 100 g suar
- 1 tablespoon cinnamon powder
- 1 egg (s), for brushing
- sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter or margarine. Add the milk and heat to about 37 degrees. Dissolve the yeast in the milk. Then stir in sugar, salt, cardamom and almost all of the flour.
- Knead the dough until it becomes supple. If necessary: add a little more flour.
- Then cover the dough with a towel and let it rise for around 30 to 40 minutes.
- Knead the dough on a floury work surface. Then divide into three parts and roll out a thin, rectangular area each. Brush these with soft margarine or butter (preferably room temperature). Mix the sugar and cinnamon and sprinkle it thickly over the dough.
- Wrap into a roll. Cut into slices about 4 cm thick.
- Place the pieces on the baking sheet with the cut side down. Let the dough rise again like this. It will be about twice as big in 30 minutes.
- Heat the oven to 250 degrees top / bottom heat.
- Brush the Kanelbullar (cinnamon buns) with beaten egg. Then sprinkle with sugar.
- Bake on the middle setting in the preheated oven at 250-275 degrees for about 5-8 minutes.
- Let cool under a towel.
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