Kanelbullar (Scandinavian cinnamon rolls) are the perfect hygge baking recipe for a slow drizzly Sunday. Pour yourself a cup of tea and read on to see how easy they are to make.
How to make Cinnamon Roll dough
- 75g unsalted butter at room temperature + 50g for spreading later
- 85g caster sugar
- 1 egg, beaten
- 1 sachet fast active yeast
- 250ml warm milk
- 1/4 tsp salt
- 1/2 tbsp ground cardamon
- 420g plain flour
- Small handful sugar
- Warm the milk in a small saucepan to around 42 degrees centigrade (bit warmer than finger temperature).
- Add yeast and ground cardamon to flour in a roomy mixing bowl and stir together to combine.
- Add salt and sugar to the flour mix and stir again, creating a well in the flour.
- Slowly pour half of the beaten egg into the well (keeping the remainder of the beaten egg for later) and a little of the milk. Using a whisk, slowly stir the milk and egg into the flour mixture.
- Keep pouring the milk in, a little at a time, until it has been used up and the mix is quite sticky.
- Using clean hands, squelch the butter into the dough, until it’s all combined. If you need a little more flour to make the dough more manageable, sprinkle a little more into the bowl and work it in. Try to use as little flour as you can get away with.
- When a soft dough which leaves the sides of the bowl easily has been formed, it’s ready. Cover the dough with a clean tea towel and leave until it has doubled in size.
- You can speed up this process by putting the bowl into a sink of warm water.
Once doubled in size, preheat your oven to 220 degrees centigrade and sprinkle a small amount of flour on to a board and rolling pin
How to make Kanelbullar (Scandinavian cinnamon rolls)
- Roll out the dough thinly, until it’s roughly the size of an oven tray.
- Spread 50g butter on to the rolled out dough.
- Sprinkle with a generous handful of sugar and plenty of cinnamon.
- Roll up the dough into a log shape, starting with one of the long edges.
- Cut into around 15 triangles and pop on to oven trays lined with baking paper.
- Leave the rolls to rise again for 30 mins.
- Brush with the remaining beaten egg an bake at 220 degrees centigrade for 10-15 minutes.
Kanelbullar ( Scandinavian cinnamon roll) decoration
You can decorate your Kanelbullar in the traditional manner by sprinkling with sugar pearls before putting in the oven, or you could make up a thin drizzle icing with icing sugar and a small amount of water, drizzle over and leave to set. My preference is just to eat them as they are, with the breath of the oven on them.