Anne Embracing the cozy charm of Swedish cuisine in the heart of our home. On a lazy Sunday afternoon, with snow gently falling in the Netherlands, we decided to bring a piece of Sweden to our kitchen with these homemade Kanelbullar.
A few weeks ago Anna went to Stockholm and of course I came up with the idea of making a Swedish dish, namely Kanelbullar. Kanelbullar are Swedish cinnamon rolls. You may wonder if kanelbullar are the same as American cinnamon rolls or buns, but that is not the case. The idea is of course similar, but kanelbullar also contains cardamom in the dough. Furthermore, the proportions of ingredients are also slightly different and there is no egg in the dough.
Swedish Kanelbullar
Ingrediënten
- 420 grams of flour
- 7 grams instant yeast
- 1 teaspoon cardamom
- 0,5 teaspoon salt
- 50 grams of sugar
- 150 grams of butter
- 250 mililiter lukewarm milk
- 50 grams of light brown caster sugar
- 1 tablespoon cinnamon
- 1 egg
Instructies
- Put all the ingredients for the dough in a bowl and mix for 5-7 minutes until you get a nice smooth dough.
- Place the dough in a bowl that you cover with a lid, kitchen foil or clean tea towel. Let the dough rise for 1 hour until it has doubled in size.
- Roll out the dough into a piece of approximately 30 x 40 cm.
- Mix the filling ingredients together and spread over the dough.
- Roll up the dough from the long side. Use a sharp knife to cut it into 12 slices.
- Place the dough pieces on a baking tray lined with baking paper with sufficient space between them.Cover the plate with rolls and let rest for 45 minutes.
- Brush the rolls with the beaten egg.
- Bake the cinnamon rolls for about 12-14 minutes at 220 °C until done and golden brown.
