NEW SWEDISH CINNAMON ROLLS
This traditional Swedish Cinnamon Roll recipe is made with delightfully soft and bouncy dough, a buttery and cinnamon filling and a sweet light glaze. Also known as Kanelbullar, they have the perfect balance of sugar and spice in every bite.
60g cinnamon sugar
250g pastry flour
108g Icing sugar
80g butter (40g soft for the filling|40ml melted for the dough) plus a bit extra for greasing
220ml milk (140ml dough| 80ml icing)
Optional swap milk for 80g cream cheese in icing
Optional 1 egg yolk
20cm diameter silicone round cake mould
You will need to add:
In a large bowl pour in 140ml warm milk*, 40ml melted butter. Whisk in 1 tablesppon icing sugar from the sachet, then sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
*You can add 100ml milk and an egg yolk for a Non vegan soft dough if your prefer.
Spoon out around 3 tablespoon of pastry flour from your sachets and set aside. You will use this for dusting later. In another large bowl, empty the remaining pastry flour and an optional pinch of salt. Create a well in the centre. Pour in the wet mix and stir with a wooden spoon until just combined.
Cover the bowl with a clean damp tea towel and set in a warm place to rise for 30-60 mins the dough should have nearly doubled in size. Tip: heat oven to 70 oC and then switch off and place bowl inside. with door ajar. after 30 mins close the door to trap the warm air in. This will speed up rise.
Meanwhile prepare the frosting, whisk together the sieved powdered sugar 80ml milk and whisk until you have no lumps in a medium-size mixing bowl. Add more milk as desired depending how thick you want your icing. You can also alternatively use cream cheese instead of milk. Add flavours such as orange zest or vanilla to your liking. Cover and set aside in a cool place.
Now check on your dough which should have doubled. Stir well, then turn out onto a well-floured surface using the flour you set aside bit by bit. You can add additional flour only if really necessary to prevent sticking.
Roll the dough out into a large rectangle, about 1cm thick 25 x 20cm. Use a knife to make sure the corners are sharp and even.
Spread the softened 60g butter evenly over the dough witha 1.5 cm gap from the edge. Sprinkle the sachet of cinnamon sugar evenly over the top.
Roll up the dough forming a log and pinch the seam closed. Place seam-side down and trim off any unevenness on either end. Cut each into 7 evenly sized pieces about 3.6 cm thick.
Place the cinnamon rolls into a greased 20cm mould with 6 rolls around the outside and one in the middle. Cover again with a damp tea towel and place in a warm place to rise for 30-60 minutes. As before in the warm oven. They again should double in size with no gaps.
During this time, do the washing up put your feet up have a cup of tea relax.
Remove the tea towel and bake the cinnamon rolls in a preheated oven at 180˚C for 25-30 minutes, or until golden brown. While still warm, drizzle evenly with frosting. Enjoy!
Ingredients : Wheat flour, sugar, almond milk powder ( Partially defatted almond (60%), corn maltodextrin, agave syrup, rice syrup, pea protein, almond oil and natural almond flavour), cinnamon, dried yeast powder
Allergens: Wheat, gluten, nuts
*Although none of the ingredients included contain these allergens trace amounts of milk, peanuts, sesame, soy, may exist from manufacturing lines outside of our control
Gluten free full ingredients contained in kit: Gluten free flour (Rice, potato, tapioca, maize, buckwheat), Sugar, almond milk powder( Partially defatted almond (60%), corn maltodextrin, agave syrup, rice syrup, pea protein, almond oil and natural almond flavour), cinnamon, dried yeast powder
*Although none of the ingredients included contain these allergens trace amounts of milk, peanuts, sesame, soy and gluten may exist from manufacturing lines outside of our control