Cinnamon rolls

Cinnamon rolls

By
From
The Scandinavian Cookbook
Makes
18-20
Photographer
Lars Ranek

You can buy soft, sweet cinnamon rolls all over Scandinavia in different variations, but the home-baked ones are the best, of course. They are perfect for a late breakfast or afternoon tea, or served with the hot apple drink below. I think hot drinks such as this are very romantic – the essence of everything that autumn has to offer.

Ingredients

Quantity Ingredient
50g fresh yeast
500ml milk, lukewarm
150g butter, softened
1 egg, beaten
850g plain wheat flour
1/2 teaspoon salt
150g caster sugar
2 teaspoons ground cardamom

Filling

Quantity Ingredient
150g butter, softened
100g caster sugar
4 teaspoons ground cinnamon

Glaze

Quantity Ingredient
1 egg, beaten
caster sugar, for sprinkling

Method

  1. In a large bowl, dissolve the yeast in the warm milk using a wooden spoon. Mix in the butter, then add the egg and stir again. Sift together the flour, salt and cardamom and add to the milk mixture with the sugar, stirring to form a dough. Keep stirring until the dough comes cleanly from the edge of the bowl.
  2. Knead the dough on a floured work surface for about 5 minutes. Return it to the bowl, cover with a tea towel and leave to rise for 30 minutes at room temperature.
  3. To make the filling, mix the butter, sugar and cinnamon together.
  4. Divide the dough in half and roll it out to give two rectangles measuring 40 x 30 cm. Spread the cinnamon filling over the top of each. Roll each piece of dough into a wide cylinder and cut into 2.5 cm slices.
  5. Line some baking trays with baking paper. Lay the cinnamon rolls on the paper, pressing down on each one so that they spread slightly. Cover and leave to rise for 20 minutes.
  6. Preheat the oven to 220°C. Brush the cinnamon rolls with the beaten egg and sprinkle with sugar. Bake for 12–15 minutes, then leave to cool on a wire rack. Serve warm or cold with a nice cup of tea.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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