Cinnamon rolls – Kanelbullar

Ingredients for 1 servings:

• 100 g butter
• ½ liter of milk
• 50 g fresh yeast (alternatively 2 packs of dry yeast)
• ½ tsp salt
• 120 g sugar (less if desired)
• 1 tsp cardamom, crushed
• 800 g flour (type 405)
• 100 g butter, room temperature
• 80 g sugar
• 2 tbsp cinnamon, ground
• 1 egg(s), beaten
• Sugar (granulated sugar) for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

Swedish recipe

Melt the butter in a saucepan and add the milk. Heat to approximately 37 degrees Celsius. Crumble the yeast into a large baking bowl, add some of the warm milk mixture, and dissolve the yeast in it. Add the remaining milk, salt, sugar, cardamom, and about 2/3 of the flour and knead into a smooth and supple dough (either by hand or using the dough hook on a mixer). Add more flour. The dough is ready when it easily pulls away from the sides of the bowl. Sprinkle a little flour over the dough, cover with a cloth, and let it rise in a warm place for about 30 minutes (until it has roughly doubled in size). Then knead the dough again for a few minutes, adding a little more flour if necessary, until it easily pulls away from the work surface and your hands. Roll out the dough, carefully spread the butter (brought to room temperature) on it, and sprinkle with the cinnamon-sugar mixture. Roll it up lengthwise. Then cut 1 to 2 cm wide slices, place them on a baking sheet lined with baking paper, and let them rise for another 30 minutes. Preheat the oven to 250°C (top/bottom heat). Brush the snails with the beaten egg and sprinkle with sugar. Bake for 5 to 10 minutes on the middle(!) rack. Then let them cool completely under a cloth. Makes enough for about 36 pieces. Note: The snails freeze well – once baked, they taste just like they’ve come out of the oven. However, they must be frozen immediately after cooling! Delicious for breakfast or with afternoon coffee.