Swedish cinnamon rolls
Traditional buns with cinnamon and butter filling. Bun dough is flavored with cardamom.
Ingredients
- 1 cup milk or plant milk
- 1,5 tablespoon active dry yeast, 11 grams
- ⅓ cup sugar
- 1 egg
- ½ tablespoon ground cardamom
- ½ teaspoon salt
- 75 grams butter, 5 tbsp.
- 3 cups all purpose flour
For the filling
- 5 tablespoon butter, 75 grams
- ¼ cup sugar
- 1 tablespoon ground cinnamon
For the top
- 1 tablespoon pearl sugar, pärlsocker
- 1 tablespoon water
- 1 egg
Instructions
- Prepare your cardamom; take out the seeds if you have whole green pods. Ground your cardamom in a mortar if you don´t have ready ground cardamom.
- Warm your milk to 108 F (42C); it should be slightly more than lukewarm but not feel hot to your fingers. It takes about 40 seconds in the microwave to warm up your milk. Or warm it up in a saucepan.
- Put your dry yeast in a big bowl, add some warm milk and whisk it, so the yeast melts. Add the rest of the milk, sugar, cardamom, and ½ cup of flour. Give it a whisk. This forms into a slurry.
- You can let your slurry rest for a couple of minutes so the yeast activates from the warm milk and sugar. Add then in the egg and salt and give it a whisk.
- Add in 2 cups of flour and stir with a big spoon. When the dough has some viscosity, you can add the room temperature soft butter. If your butter is not soft, you can microwave it for 10 seconds, but don´t warm it hot and melt.
- After adding your butter, you can start kneading the dough with your hand, also add the rest of the flour, ½ cup.
- Knead the dough for 10 minutes with your hand. You know it´s ready when you take a small ball and stretch it, and it does not break down immediately.
- Let the dough rest 15-30 minutes, not longer than that.
- Spread some oil on your baking surface or sprinkle flour as a thin layer. Roll your rested dough ball with a rolling pin to a square or rectangle, 1-2 cm thick. (half an inch) The thickness affects the appearance of your ready rolls in the final result.
- Mix the room temperature soft butter, sugar, and cinnamon to an even soft paste for the filling.
- Spread the filling evenly on your square with a knife or spatula. Roll it and then cut the roll to 13-15 pieces depending on how thick you want your buns to be.
- Put your buns on parchment paper, make sure to leave space between them. Let your buns rise for 30-60 minutes. Put a clean kitchen cloth or some cling foil on top so they won´t dry out.
- Warm your oven to 375F. (200C)
- Mix the beaten egg with some water and brush your buns thinly. Sprinkle some pearl sugar or almonds on top before baking.
- Bake your buns for 10-15 minutes, depending on how thick they are. They should get a golden brown color.
Video
Notes
For this recipe, you need cardamom from green pods, not black cardamom, since that has a different flavor.
You can make milk-free buns by using plant milk and margarine instead.
Nutrition
Serving: 1bunCalories: 235kcalCarbohydrates: 33gProtein: 4.5gFat: 94gFiber: 1g
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