Kanelbullar (Cinnamon Rolls from Sweden)

Kanelbullar (Cinnamon Rolls from Sweden)
 
alt

This recipe was uploaded
by CarolineB

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 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:
  • 80g sugar
  • 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.

Kanelbullar (Cinnamon Rolls from Sweden)

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by CarolineB

 
 
Ever since I read the lovely books of Astrid Lindgren, I wanted to make kanelbullar myself. It took nearly thirty years, but today I managed to make them. Yummy! :)

Method


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.
Show/hide comments

comments powered by Disqus