Fragrant and delicious, these yeast cinnamon rolls are something like a national pastry in Sweden!
They are (as so often with yeast dough) actually very easy to bake and look by the rolled up form and the color contrast of the cinnamon butter filling also very pretty.
You just have to decide whether to bake them in the pan, many closely together, or as in our cover photo in the back individually on the baking sheet. Individually, they are even a little crispy after baking and look nicer, in the form they remain juicier and need a little longer baking time. We couldn’t decide and just made both.
If you want to make them original, cardamom comes in as well. We put cardamom only in the dough, and cinnamon only in the sweet filling, and it tasted great that way. But probably everyone in Scandinavia has their own recipe, too. In the USA they are also very common, but then rather still with icing on top.
There are many recipes for cinnamon rolls on the internet. We have given here one in the middle / upper butter level. Who likes it not so rich may reduce the butter, preferably in the filling.
For the dough:
- 270g milk
- 70g butter
- 1/2 cube fresh yeast
- 500g wheat flour
- 1/2 level teaspoon cardamom (ground)
- 1 pinch of salt
- 60g sugar
- 1 packet vanilla sugar
for the filling:
- 100g soft butter
- 70g sugar
- 2 tsp. cinnamon, lightly heaped (ground)
- Put milk and butter for the dough in a mixing bowl and heat slightly in the microwave (lukewarm, not hot!). Crumble in the yeast.
- Weigh flour into the bowl and add cardamom, salt, sugar and vanilla sugar.
- Knead with a hand mixer until a homogeneous dough is formed. Cover and let rise for about 30 minutes until the dough has doubled in size.
- In the meantime, for the filling, mix the soft butter (not liquid!) with the sugar and cinnamon.
- On a lightly floured work surface, first knead the dough again briefly (this eliminates large gas bubbles) and then roll it out with a rolling pin into a large rectangle about the size of a baking sheet. Spread evenly with the cinnamon filling and roll up tightly from the long side.
- Cut the dough roll with a sharp knife into slices about 2cm thick and place either in a buttered baking dish or separately on baking sheets with baking paper. Let rise again for about 15 min so that they get a bit bigger.
- Preheat the oven to 160°C (convection oven). Brush the dough rolls with milk and bake in the oven for individual snails in about 25 min until golden brown. Tightly packed in a pan, they will need a few minutes longer to brown. Let cool before serving.
Delicious for breakfast, but also for Advent coffee in the afternoon.
- Don’t place the rolls too far apart on the baking sheet, as they will separate too much during baking and become a bit dry. As above in the photo in our form is but also too narrow, there they already start to crawl out in the middle.
- Surely you can also give other fillings in this wonderful yeast dough and then roll them up. Spontaneously I think of marzipan & raisins or a filling of sugar and ground / chopped hazelnuts. Or poppy seeds? Ham / cheese? Everything is possible!
Have fun baking!