Chef Mik's Swedish Cinnamon Rolls

"Svenska kanelbullar" (Swedish Cinnamon Rolls), the archetype cinnamon rolls and in my humble opinion the best there is!! In fact these rolls are so beloved in Sweden they have one day a year dedicated to them! It's inportant to note Swedish cinnamon rolls are somewhat different then most other cinnamon rolls as they are not prepared with pastry dough, instead use something similar to brioche dough with the addition of cardamom, and instead of finishing the roll with frosting they are baked with pearl sugar

Back in Sweden mothers will bake several batches of these rolls at a time and freeze them, then when someone comes by for a visit they simply warm one up and their guests are presented with the tasty treat!  

Back at the kitchen we use to bake these all the time for the café, mainly going for height a sort of pyramid presentation, but depending on the type of presentation you like most you might try twisting them around for a really good look, you can also bake them in a cup cake tin so they bloom up for a nice mushroom style presentation, or you can simply bake a Swedish style teacake if you want, but regardless of what presentation one likes most everyone knows at home taste is key and in my book as long as you get that part right if they turn out decent looking that’s just gravy!

Shopping List

Unbleached all purpose flour

Milk

Butter

Yeast

Baker’s sugar

Cardamom

Cinnamon

Eggs

Filtered water

My Mad Method

Combine 50g yeast, 150g butter (melted), 5 dl whole milk (warm), and 70g baker’s sugar

Add 850-75 g unbleached flour or as needed (sifted), 1/2 tsp salt, 2 tsp cardamom, create a nice soft dough, it should just clean the bowl

Transfer the dough to a lightly greased stainless steal mixing bowl

Cover with a kitchen towel and let the dough rest for 30 minutes

Meanwhile prepare filling by combining 100g butter (room temp), 1 dl baker’s sugar, and 2 tsp cinnamon

I am using Saigon cinnamon

Mix thoroughly together, and set aside until ready to use, do not refrigerate

Prepare the egg wash by beating 1 egg together with 1 TBSP water (filtered)

When the dough has risen and is doubled in size it will be ready to work

Dust your work surface well to keep the dough from sticking to it

Transfer dough to work surface, roll out 2 cm thick, cover with filling, leaving a 2-3 cm's surface free for sealing purposes, roll the dough twords you sealing it when it reaches you

Depending on how thick or thin you like your rolls cut them any were from 4-6 cm thick

Arrange the rolls on sheet pan covered with greased parchment paper, don't over crowd, proof for 30 minutes, brush with the egg wash and sprinkle with pearl sugar, bake in a 225c preheated oven for 10-12 minutes

Ready to serve!!

Ready to eat!!