I love cinnamon rolls, I can eat rather too many of them! Fresh out of the oven the smell of butter and cinnamon fills the kitchen and there is no way you could resist eating one. Edd Kimber
• Choose one of the two fillings below: the classic filling has a little more butter, but less sugar and cinnamon. Edd's is a delicious alternative.
• Try adding a teaspoon or so of vanilla sugar to the filling.
• Many supermarkets only stock cardamom pods, so you might need to grind your own: add 1 teaspoon of green cardamom pods to a mortar, lightly crush the pods with the pestle to remove the seeds and then grind the seeds until you can't be bothered any more!
• Pearl sugar, sometimes called sugar nibs, can be bought online or in specialist shops. If you can't find any you can use demerara or natural sugar crystals instead. Alternatively, try some almond flakes (slivers).
• The rolls freeze well and are wonderful reheated for a leisurely breakfast (5 minutes in warm oven if already defrosted, 10 minutes from frozen). If you are short of time, heat them for 30 seconds in a microwave on medium power.
• Use the mixture to make 4 super large kanelbullar instead!
• Join in the Swedish custom and bake some for Kanelbullens Dag (Cinnamon Bun Day) on 4th October. Swedish bakers expect to sell three times as many kanelbullar on Kanelbullens Dag as on a normal day. And they sell a lot normally!
|250 ml||(1 cup)||whole milk (3-4%)|
|100 g||(3½ oz)||unsalted butter|
|500 g||(4 cups)||strong white flour (bread flour)|
|½ tsp||ground cardamom|
|50 g||(¼ cup)||caster (superfine) sugar|
|7 g||¼ oz)||fast action dried yeast (1 packet "instant" yeast)|
Either: Classic filling
|50 g||(¼ cup)||granulated sugar|
|1 tbsp||ground cinnamon|
|75 g||(⅓ cup)||unsalted butter, very soft|
Or: Edd's filling
|150 g||(¾ cup)||light brown sugar|
|3 tbsp||ground cinnamon|
|60 g||(¼ cup)||unsalted butter, very soft|
|1||egg, lightly beaten|
|3 tbsp||pearl sugar|
1. To make the dough place the milk and butter into a saucepan over medium/low heat and cook until the butter has melted. Remove from the heat and allow to cool slightly and, once lukewarm, mix in the egg.
2. Place the flour, cardamom, sugar and salt into large bowl and mix together.
3. Add the dried yeast and mix thoroughly.
4. Add the liquid mixture and mix to form a rough dough. Tip out onto the worksurface and knead for 5-10 minutes until the dough is smooth and elastic.
5. Place the dough in a clean bowl and cover with cling film. Place somewhere warm and allow to rise until doubled in size, about an hour.
6. Line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured worksurface, flatten into a rough rectangle and then roll out until approximately 25 cm x 35 cm (10" x 14").
7. For the filling mix the sugar, cinnamon and butter together to form a smooth paste. Using a spatula or spoon spread the filling evenly across the dough.
8. Roll the dough along the long edge into a sausage. Using a serrated knife or dental floss cut into twelve rounds. Place onto the prepared baking trays and cover with a kitchen towel. Allow to rise until almost doubled, about 45-60 minutes.
9. Whilst proving, preheat the oven to 180°C (360°F, gas 4, fan 160°C). When ready to bake brush the buns with a little beaten egg and sprinkle with pearl sugar, then bake in the preheated oven for about 20-25 minutes or until golden brown. Best served still warm.
We think the flavour and texture of our cinnamon buns is so good that you can serve them at the poshest coffee party!
SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:
Editor and Founder