Kanelbullar
These Swedish kanelbullar or cinnamon rolls use cardamom in the dough and in the filling, making them extra delicious
Ingredients
For the cinnamon rolls
- 7 g yeast = 1 sachet
- 450 ml milk
- 120 g butter
- 100 g granulated sugar
- 1 egg
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 750 g flour
Filling
- 150 g butter room temperature
- 50 g brown sugar
- 2 tbsp ground cinnamon
- ½ teaspoon cardamom
Icing
- 1 large egg
- 2 tbsp water
- 2 tbsp pearl sugar
Instructions
- Put the yeast in a small bowl and add a little lukewarm milk. Wait for it to bubble a little. Melt the butter and add the milk. Add the rest of the ingredients and knead for about 10-15 minutes. The easiest way to do this is in a food processor. Leave the dough to rise for at least 30 minutes.
- Roll out the dough to about ½ cm (0.2 inch) thick and 30 by 15 cm wide (12 by 6 inch). Spread with butter and sprinkle with sugar and cinnamon.
- Roll up the long side of the dough and cut into thick slices. Place the slices on a baking tray, cut side up, and leave to rise again for about an hour or until doubled in size.
- Whisk the egg and water together. Pour the mixture over the buns and sprinkle with the caster sugar. Bake in the oven at 200˚C (400˚F) for 15-20 minutes or until cooked and golden brown.
- Leave to cool on a wire rack before serving.
Nutrition
Calories: 481kcal | Carbohydrates: 65g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 367mg | Potassium: 160mg | Fiber: 3g | Sugar: 16g | Vitamin A: 668IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 3mg