SWEDISH CINNAMON ROLLS
Servings
7
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.
Author:Mon Dessert
Ingredients
5g yeast
5g cinnamon powder
125g pastry flour
125g pastry flour
125g pastry flour
85g sugar
108g Icing sugar
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Plant butter*
85g soft and squidgy for the filling
60g warm melted butter for the dough
Extra melted butter to grease the pan
*Use the non spreadable kind we like Naturali Vegan Block 250ml of warm milk of choice
NB: You may have a kit that contains 30g almond milk powder in which case add 220ml lukewarm water to make up the 250ml of milk.-
20cm diameter silicone round cake mould
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Measuring spoons
You will need to add:
Equipment required
Directions
Prepare all the additional ingredients and wash any equipment you have from the kit.
Brush the 20cm cake mould with the extra melted butter you have prepared.
In a large bowl, whisk together 250ml warm milk*. Set aside 30ml (about 2 tablespoons) in a separate mini bowl.
NB: If you have a kit that contains 30g almond milk powder add 220ml lukewarm water to make up the 250ml of milkWhisk in the 60g melted butter into the larger bowl, then sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
Spoon out 5tbs of pastry flour and set aside. You will use this for dusting later. In another large bowl, empty the remaining sachets of pastry flour and an optional pinch of salt. Create a well in the centre.
Pour in the large bowl of 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 1 hour. After 1 hour, the dough should have nearly doubled in size.
Meanwhile, preheat your oven to 180˚C
After an hour remove the towel. Stir well, then turn out onto a well-floured surface using the flour you set aside, adding additional flour by kneading it into the dough as necessary. You want it to lose its stickiness so it does not stick to the surface.
Roll the dough out into a large rectangle, about 1 cm thick 30 x 20cm. Use a knife to make sure the corners are sharp and even.
Spread the softened 85g butter evenly over the dough.
Sprinkle the sachet of sugar and cinnamon 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 4 cm thick.
Place the cinnamon rolls in the cake mould, one in the centre and six around the sides. Cover again with a damp tea towel and place in a warm place to rise for 30 minutes.
To prepare the frosting, whisk together the powdered sugar with the reserved 30ml milk and mix in a medium-size mixing bowl. Add more water as desired depending how thick you want your icing.
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!
Recipe Video
Recipe Note
Ingredients : Wheat flour, sugar, cinnamon, dried yeast powder
Allergens: Wheat
*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
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