Swedish Cinnamon Rolls
Swedish Cinnamon Rolls
Ingredients
Dough
- 25 g fresh yeast
- 50 g butter melted
- 3 dl milk body temperature, 37 C
- 0.5 dl granulated sugar
- 7.5 dl all purpose flour
- 1 ml salt
Filling
- 100 g butter room temperature
- 1 dl granulated sugar
- 1 tbsp cinnamon
- 1 tsp all purpose flour
Topping
- 1 egg
- pearl sugar
Instructions
- In a big bowl, crumble in fresh yeast.25 g fresh yeast
- In a separate bowl, add butter and microwave until melted.50 g butter
- Add milk to the butter and microwave until body temperature, about 37 C.3 dl milk
- Pour about 1 dl of the liquid over the yeast and stir until the yeast has dissolved.
- Add the remaining liquid, granulated sugar, all purpose flour and salt and knead the dough until smooth and no longer super sticky.0.5 dl granulated sugar, 7.5 dl all purpose flour, 1 ml salt
- Cover the dough and let it rest for about 30 min.
- Meanwhile, combine the filling, room temperature butter, granulated sugar, cinnamon and all purpose flour.100 g butter, 1 dl granulated sugar, 1 tbsp cinnamon, 1 tsp all purpose flour
- On a floured surface, flatten the dough into a 30 x 60 cm rectangle.
- Spread the filling over the whole dough, then fold one side (the short side) over the other and stretch out the dough a little bit.
- Cut the dough into 1 cm strips.
- Take two strips and roll them together, then roll them into a bun. Repeat with remaining strips. I made about 16 cinnamon rolls.
- Place the buns on a baking sheet with parchment paper. Cover and let rest for about 20 min.
- Preheat the oven to 250 C.
- Brush on some egg on the buns and sprinkle some pearl sugar on top.
- Bake for 8 min, then let them cool on a wire rack, covered with a clean kitchen towel.