John Myers
Cinnamon Rolls, Swedish (Kanelbullar)
The perfect cinnamon rolls, swedish (kanelbullar) recipe with a picture and simple step-by-step instructions.
- 600 g Fine wheat flour
- 4 El Fine sugar
- 1 dice Fresh yeast
- 350 ml Lukewarm milk
- 125 g Soft butter
- 75 g Sugar for the filling
- 1 El Ground cinnamon
- 100 g Butter for the topping
- 2 Egg yolk
- Some granulated sugar
- Sift the flour into a bowl. Warm the milk very slightly and dissolve the butter, yeast and sugar in it. Add this milk to the flour and knead everything well with your hands to form a soft dough. Cover it and let it rise in a warm place for about 30 minutes until it has visibly enlarged. Repeat this process and let the dough rest for 1 hour. Then preheat the oven. Divide the dough into two equal pieces. These each 1/2 cm. roll out and brush with the butter. Sprinkle the cinnamon and sugar mixture generously over the top. Roll up the dough. Cut 2 cm thick slices from this large roll and place them on the baking sheet lined with baking paper. Brush with the egg yolk and bake in the oven for about 20 minutes at 200 degrees (top / bottom heat). Take out of the oven and sprinkle with the granulated sugar. Do the same with the 2nd piece of dough.
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