Swedish Cinnamon Rolls

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Daring Bakers Challenge June 2014 



This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelly from CMomCook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required.


I haven't made cinnamon buns in ages and I had a recipe from Sweden passed to me by my dear friend Bilja, waiting to be tested for quite some time. So instead of trying new tastes I went for a new recipe aiming to check whether different shapes have any impact on your eating experience.


And the verdict is, yes. You can tell by the number of pictures I posted that the peaking, swirly, rose shaped individual buns for some reason tasted the best.


The recipe that follows is very generous, so you might want to half it, but I recommend that once you roll your sleeves to do it, make plenty and freeze them when they cool down, they will make you happy for many mornings to come.


Sweedish Cinnamon Rolls

500ml milk
50g fresh yeast
100g sugar, plus 3 tbsp
1/2 salt
250g unsalted butter
850gr plain flour, plus 3 tbsp
 plus 6 tbs sugar and 3 tbsp cinnamon for dusting
2 egg-yolks mixed with 2 tsp cinnamon for glazing
large sugar crystals for sprinkling

 Dissolve yeast in warm milk, add 3 tbsp sugar and 3tbsp flour, let it rise until frothy and bubbly.
In a separate bowl, mix 750 g flour ( reserve 100 g for dusting the dough) with 50 g soft butter ( melt the rest and set aside) and 100g sugar then add the frothy yeast.
Divide the dough into 3 equal parts and roll each one into a  0.5cm thick rectangular. Brush it generously with melted butter, sprinkle with 2 tbsp sugar and 1 tbsp of cinnamon  (you can use more or less, adjust it to your own liking) and roll into a sausage. Cut it into 1 cm thick pieces and place them cut side down onto individual cases that are not too big, which will allow the dough to rise vertically, rather then horizontally.
Beat the egg-yolks with cinnamon and glaze the buns then sprinkle with large sugar crystals.
Repeat the processes with the remaining two pieces of the dough, leave to rise for 45 minutes to 1 hour.Bake in an oven preheated to 180C/355F/gas 4.


Another option is that you can place the cut pieces close to each other onto a greased baking tray, or instead of rolling the dough, cut it into 1 cm wide ribbons and rolled them up individually for cute looking rolls as shown on the above picture.


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