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Swedish cinnamon rolls

Swedish Cinnamon Rolls

Crunchy caramelized sugar surrounds every bite of these cinnamon and cardamom laden sweet rolls. These Swedish Cinnamon rolls are soft yet crackly; spiced but sweet; gooey and so sticky you'll be licking your fingers for every drop of candied glaze.

Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Servings 12 Rolls

Ingredients

Sweet Dough

  • 1 cup whole milk warmed 105-110 degrees F
  • 1 tablespoon active yeast
  • 2 large eggs
  • 3 2/3 cup AP flour
  • 1/2 cup granulated sugar
  • 1.5 teaspoons ground cardamom
  • 3/4 teaspoon fine sea salt
  • 6 tablespoons butter softened and diced
  • 1 vanilla pod scraped and halved (or use 1/2 teaspoon vanilla extract)

Filling

  • 6 tablespoons butter softened
  • 1.5 tablespoons ground cinnamon
  • 1 14 cup dark brown sugar

Glaze

Instructions

  1. Begin by activating the yeast. And remember to use full fat ingredients for this Swedish Cinnamon Roll Recipe!

    Warm milk to 105-110 degrees.

    In the bowl of your stand mixer, add warm milk that is 105-110 degrees F. Sprinkle on the active yeast, along with 1 teaspoon of the sugar, and give it a gentle stir.

    Once it is active, add all of the dough ingredients, except for the soft butter. Then turn the dough hook to medium speed and mix it for 10 minutes. Note that this is a very wet dough. Resist the urge to add extra flour!

    The next step is to add the softened butter. Have the butter diced up. Add the chunks one at a time, giving it time in between additions to incorporate. Then allow the dough to knead for an additional 15 minutes. The dough will be glossy and elastic and sticky to the touch.

    Meanwhile, butter up a large bowl. Set the sticky dough inside. Use a dough scraper if necessary to get it all into the bowl. Cover loosely with plastic wrap and allow it to rise for about two hours at room temperature.

    Filling:

    In a bowl, use a spatula to mix the softened butter until smooth. Then add in the dark brown sugar and heaps of ground cinnamon. Mix that all together and breathe in the scent of food victory. Yep, you are on to something magical! Set this filling aside while you get back to your dough.

    Rolling:

    First, uncover your risen dough. Gently punch it down. Then gather the dough onto a lightly floured piece of parchment paper. Use a rolling pin to roll the dough into a rectangle that is 12 x 20. Then slide the parchment onto a baking sheet, cover loosely with plastic wrap, and chill this for 30 minutes.

    Meanwhile, line two fresh baking sheet with parchment paper.

    Then once the dough has firmed up and chilled, spread filling over the top 2/3 of the rectangle. Then bring up the naked bottom of the dough to cover half and meet in the middle. Bring the top of the dough over that. Use the rolling pin to flatten and secure the seam gently.

    Next, roll this out to 1/2 inch thickness. Then use a pastry wheel and cut out 12 strips from the short side. Take each strip, hold both ends, and twist the strip. Then hold the end of a strip in one hand ( I use my left). Make a fist and begin wrapping the dough around that fist twice. The third time, loop the strip through the top middle and tuck it under.

    Put each Swedish bun into a baking sheet, having 6 per sheet. Cover loosely with plastic wrap and allow to rise an additional 30 minutes.

    Heat the oven to 325 degrees F. Then bake the buns for about 30 minutes, until golden brown, and baked through. Set aside while you make the glaze.

    VANILLA SPICED GLAZE FOR KANELBULLER

    The final flavor punch for these Swedish Cinnamon Roll is the vanilla spiced glaze. Set a small saucepan over medium heat. Add water and sugar and give it a stir. Once the sugar has dissolved add the vanilla extract and touch of spices. Let this simmer for 5 minutes until slightly thickened. Then remove from the heat. Use a pastry brush to brush glaze over the warm rolls. Repeat. Sprinkle on some Pearl Sugar, if desired. Allow the rolls to cool a bit on cooling racks.