Monday, February 11, 2008
Swedish Cinnamon Rolls
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.