How to make Kanelbullar

March 15th, 2010 · 1 Comment

After visiting IKEA, my Swedish mood has revived. Enjoying Kanelbullar (Swedish Cinnamon Rolls) on Sunday afternoon with coffee make me remember I took one class for making Kanelbullar. It is not that difficult to make it at home-. I know now I can get it in IKEA easy but still, it is nice to know how to make it

Ingredient

Dough:

50g butter, melt and cold
300ml warm milk
1 egg
1 tablespoon sugar
1/2 teaspoon salt
1 pack (84g) of custard-powder
500g flour
1 pack (7g) dry yeast

Filling:

150g brown sugar
2 heaped teaspoons cinnamon
100g walnuts, chopped

Frosting:

50g cream cheese (Philadelphia)
15g butter, smooth
100g powdered sugar
some vanille aroma
some lemon-juice
some cinnamon

How to make…

Mix all dough-ingredients.

Cover the bowl with plastic wrap/cloth and let rest for 10 minutes.

Mix brown sugar and cinnamon.

Roll dough into a rectangle/ or flat.
Daub the dough with the butter.
Spread with cinnamon mixture.

Roll up dough (NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.)

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife. Place cut side up in prepared pan, flattening them only slightly.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Bake in a convection oven (175°C) approximately 15 to 20 minutes until they are a light golden brown. Or bake in a regular oven (200°C) approximately 20 to 25 minutes in a regular oven until they are a light golden brown.