Apparently, cinnamon rolls are a realy big deal in Sweden, where the novel Anxious People takes place. Each year the Swedish celebrate Kanelbullens Dag (Cinnamon Rolls Day) on Ocotber 4th. Kanelbullar are made with a cardamon bread dough and cinnamon filling. They are topped with pearl sugar and/or almonds, instead of the gooey icing we Americans love. Thanks to my son Joe for making these!

Print Recipe

Swedish Cinnamon Rolls

Course

Bread

Cuisine

Scandanavian

Keyword

Bread

Servings

Ingredients

DOUGH

• 1/2 cup sugar
• 8 tablespoons unsalted butter melted
• 1 teaspoon freshly ground cardamom from about 12 cardamom pods
• 2 1/4 teaspoons active dry yeast
• 5 cups all-purpose flour divided
• 1 teaspoon baking powder
• 2 teaspoons kosher salt

FILLING

• 3/4 cup light brown sugar packed
• 12 tablespoons unsalted butter softened
• 2 tablespoons ground cinnamon

Topping

• Pearl sugar or toasted almonds optional

Course Bread Cuisine Scandanavian Keyword Bread Servings Ingredients DOUGH 1/2 cup sugar 8 tablespoons unsalted butter melted 1 teaspoon freshly ground cardamom from about 12 cardamom pods 2 1/4 teaspoons active dry yeast 5 cups all-purpose flour divided 1 teaspoon baking powder 2 teaspoons kosher salt FILLING 3/4 cup light brown sugar packed 12 tablespoons unsalted butter softened 2 tablespoons ground cinnamon Topping Pearl sugar or toasted almonds optional

Instructions

1. Preheat the oven to 350˚F.
2. In a large bowl, whisk together the warm milk, sugar, cardamom, and melted butter. The mixture should be just warm, registering between 100-110˚F.
3. Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
4. Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined.
5. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
6. Generously butter a large casserole dish or two 9-inch round baking pans and set aside.
7. Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
8. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
9. Roll the dough out into a large rectangle, about ½-inch thick.
10. In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then spread the filling evenly over the dough.
11. Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
12. Cut the log into twelve pieces, about 1½ inches thick. Place the rolls in the prepared pans. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
13. If desired, brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and/or almonds.
14. Bake the cinnamon rolls for 25-30 minutes, until golden brown.