Cinnamon buns
One of the best Swedish inventions is definitely cinnamon rolls, originally called kannelbullar. We can buy them, for example, in a well-known chain store, just like the popular meatballs. Or you can make them at home, according to our recipe. No one can resist the fragrant and fluffy rolls.
Ingredients · Servings 1 dose
- Dough:
- 250 ml milk
- 2 teaspoons powdered sugar
- 21 g yeast
- 400 g plain flour
- 1/2 teaspoon salt
- 60 g melted butter
- 2 tablespoons powdered sugar
- Filling (one portion for each rectangle):
- 50 g softened butter
- 3 tablespoons granulated sugar
- 1.5 teaspoons cinnamon
- Further:
- 1 egg for brushing
- granulated sugar for sprinkling
Method · 1 h
- In a bowl, mix lukewarm milk with two teaspoons of powdered sugar and yeast. Let stand for 15 minutes until the yeast has risen.
- Weigh the flour with two tablespoons of sugar into a bowl, add salt, melted butter, yeast and mix everything thoroughly into a dough. Cover with a towel and leave in a warm place to rise until doubled in size (about 45-60 minutes).
- Once the dough has risen, divide it into two parts. Roll each part into a rectangle, spread 50 g of softened butter on it and sprinkle evenly with sugar mixed with cinnamon.
- Roll the slices like a roulade and cut into pieces about 2.5 cm thick. Place them on a baking sheet lined with baking paper and let them rise for another 30 minutes.
- Then brush with beaten egg and sprinkle with granulated or pearl sugar.
- Preheat the oven to 210 °C. Bake the snails for 9-13 minutes and let them cool on a wire rack.
