Anne of Green Gables was “so glad to live in a world where there are Octobers”. Personally, I am so glad to live in a world where there are cinnamon rolls. October 4th is National Cinnamon roll day (Kanelbullens dag) in Sweden and I am all for celebrating it. Scandinavian cinnamon rolls are quite different to American ones – less doughy and without the sticky glaze. In my book that simply justifies eating two of them in one sitting.
Makes 15-20 depending on size
1 egg, lightly beaten with 1tbsp milk
pearl sugar or sliced almonds
- Heat the milk until it’s hand hot. Put the flour, sugar, yeast, spices and salt (keep away from yeast) in a large bowl (or bowl of stand mixer). Make a well in the centre and add the milk. Mix together with a spoon or in a mixer. Slowly add the cubed butter and mix together.
- Knead the dough by hand for about 10 minutes until glossy and elastic (or 5 minutes with dough hook in a stand mixer).
- Cover the bowl and leave the dough to rise for about an hour.
- Mix the ingredients for the filling together so that you have a spreadable paste.
- Gently knead the dough to knock it down and leave to rest for 5-10 minutes. Divide the dough into two and roll each into a rectangle. Spread the filling evenly over the dough leaving a an empty margin all around.
- Roll the dough up (Swiss roll style) starting on the long side. Trim the edges then cut into even slices. Line a tray with baking paper and place the rolls on it, spaced apart. Loosely cover the tray with a plastic bag and let them rise for 30 minutes.
- Preheat the oven to 225C | 440 F. Lightly whisk an egg with a splash of milk and brush over the rolls. Top with pearl sugar or sliced almonds. Bake for 10-15 minutes.
Note: I shaped some of the rolls as Korvapuusti (Finnish cinnamon buns – means slapped ear). Follow the link for instructions.