Cinnamon rolls are one of my favorite sweet treets. I've been looking for the perfect cinnamon roll for a long time. (These are fantastic, but sometimes you just want a plain cinnamon roll, you know?)
Well, I found it.
These Swedish cinnamon rolls (Kanelbullar) are perfect. Which is to be expected, since cinnamon rolls are somewhat of a national obsession in Sweden-- they've even got a national Cinnamon Roll Day (Oct. 4th.) They're very light, and not as sweet and heavy as typical American cinnamon rolls. There's a hint of cardamom in the dough, and-- very important for their authenticity-- they're baked individually in muffin wrappers and topped with pearl sugar. Think of them as a more elegant version of their American counterparts.
Anyway, here's the recipe. I hope you'll try it! (And yes, the really do only take 10 minutes to bake.)
Swedish Cinnamon Rolls (makes 12)
18 g fresh yeast (or 2 tsp dry-- but fresh yeast is so much better!)
2/3 cup (soy) milk, warmed
2 tbsp yoghurt
1/4 cup sugar
1/2 tsp salt
1 1/2 tsp ground cardamom
2 1/2 cups all purpose flour
1/4 cup margarine, in small pieces
Crumble the yeast into a bowl. Mix in the warm milk, and stir to dissolve the yeast. Add the remaining ingredients, and knead for about 10 minutes, until a smooth, soft dough has formed. Cover and let rise for 30 or so minutes, until doubled in size.
Make the filling by mixing together:
2 tbsp margarine, softened
2 tbsp sugar
1 tbsp cinnamon
Put 12 muffin papers on a baking sheet. Roll the dough into a 12x10 in rectangle. Spread the filling over the dough. Roll the dough up starting from the long side, and cut into 12 1'' slices. Place each slice in a muffin paper. Cover and let rise for 60 minutes, or until doubled in size.
Preheat the oven to 425 F. Brush the cinnamon rolls with (soy) milk, and sprinkle with pearl sugar. Bake for 10 minutes, or until golden brown.
25 comments:
I think I'll make these for our upcoming Valentine's Day themed potluck - everyone will love 'em.
Those look excellent! I've never made cinnamon rolls. In fact, I haven't had any since becoming vegan. Thanks for the recipe!
ahah! light cinnamon rolls. i like it. regular ones are always so goopy and heart-attacky that i never eat them
You are a baked goods goddess.
I'll definitely be trying these- they sound rather different but still wonderful
Just stumbled upon your blog looking for a granola recipe. Great photographs of great looking food. So many recipes that I need to try out. Thanks.
ahh, cinnamon rolls... amazing!! and hey, who needs all that gloppy frosting?? yours are simple, yet oh-so-divine :0)
These are lovely and inspiring. They also look quite easy to make!
Good golly, miss Molly! These look fabulous!
i love your blog! i find that we have alot in common...keep up the stellar work! and enjoy europe and all its fabulousness!
Those look amazing! I love the pearl sugar on the top.
They are SO gorgeous!
I thank you immensely for this recipe (as will my husband, one day soon). And I hope to read more about your thoughts on vegetarianism and veganism soon, as the post following this one has me curious...
Yum! Thank you.
As for your vegetarian/vegan dilemma - I wouldn't worry about it too much. Just do what feel right to you in the moment and try to work out an over-all ethical framework for making those decisions.
If that means that you are a mostly-vegan who sometimes eats cheese, then so be it. I was obsessively strict in my veganism for the first 4 years and then started to relax a bit.
I have been a vegan for almost 15 years now (half my life!) and sometimes I get a little slack, but I think that it is the over-all commitment and ethical framework that really matters.
These were fantastic. I made them for breakfast today! Thank you. I will bake these again I am sure.-Zsoka
Those look beyond delicious... I wish I could get fresh yeast around here! Oh, and thanks again for the cookie recipe, it's next up on my to-make list!
Hey! What kind of camera do you use? My photography skills are pretty embarassing, but I'm trying to verse myself in my boyfriend's new fancy new Japanese Canon Rebel. Anywho, your pictures are truly lovely.
i forgot to put them in muffin papers, i put them all in a form and baked them that way. the ones in the middle didnt rise well, but the ones that did were delicious! im gonna make them again tonight, this time in the muffin papers. i bet theyll be awesome! :)
I made your Swedish rolls for the 2008 Iowa State Fair cinnamon roll contest sponsored by Tones Spices. Although the state fair judges passed over my lovely rolls for the more standard white-frosting-covered goopy fare that passes for cinnamon rolls in Middle America, I declare your rolls a winner in my book. I've made three batches of rolls since discovering the recipe last week, giving them away to family and friends. I have been fortunate enough to have traveled to Sweden twice (in 2000 and 2001), and noticed that rolls there were not as sweet or large as the ones we see here. Portion size is one of the downfalls of the American diet! I made your rolls successfully, using an If You Care large "baking cup" which I just discovered (as I'm writing this) is a product of Sweden! Readers of this blog can find the muffin cups at www.ifyoucare.com. We have one local market that carries a lot of specialized baking products, and I didn't think the small batch of colored cupcake liners I had would work, so I visited that store and found these perfect 100% unbleached liners. The package contains 60 2.5-inch baking cups. You're totally right about the rolls' 10-minute baking time, and the dough takes about 10 minutes to make as well. I could make the rolls in about 2.5hours with the rise times included. I have pearl sugar (as pictured on the rolls on this blog), but I chose to make a simple maple icing because my granddaughter has recently declared she loves maple. I used 1.25 cups of powdered sugar, 1/4 cup of heated soy milk, into which I melted 1 tablespoon of margarine. Add liquid to the powered sugar very, very gradually. You won't use all of it. Once you achieve a nice spreading consistency, add 1/2 teaspoon of maple flavor and 1/2 teaspoon of coffee flavor. The coffee flavor seems to make the maple taste best. The rolls are a real treasure of a recipe. Thanks so much! I will probably add a few raisins and/or finely chopped pecans to future batches. Because these rolls are so lovely and delicate, only a very light bit of filling ingredients could be used. But less is indeed more with this recipe.
amazing! i always want to like cinnamon rolls but the american ones are too sweet & gooey & gobby for me. i wouldn't have even thought there was an alternative. i want to try this right now.
i am atlantic treefox's boyfriend and i made these for her just now
I don't know if you're still reading comments here, but just wanted to say that I tried this recipe today and it's really fantastic! I don't recall ever making cinnamon rolls, vegan or otherwise. This was such an easy version to make, yet a little different with the cardomom. I used half whole wheat flour and got really good results - maybe didn't rise as well as I would have liked but I used the dreaded dried yeast, which may be why. I'm going to lightly ice/glaze them as someone mentioned above and then they're off to school for a valentine's party tomorrow. Thanks for a great recipe!
I just love how they look..my son will surely love them.
It is impossible for people to resist healthy and sumptuous food! I would gladly give away my Mercedez Benz' for this!logo design
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