This had come about because my husband had a sudden desire to bake. It involved some cinnamon and cardamom, the warm and cosy spices. The kind of spices that remind you that another year is about to come to an end. With the recent lowered temperatures, he is, I suspect, prepping himself for the winter. Armed with an apron (because baking can get messy sometimes), he set about making these rather huge discs of cinnamon-y goodness. This recipe yields cinnamon rolls that are not too sweet. So if you’re looking for some pastry pleasure without too much guilt, this might just be for you.
Yields about 14 rolls
- Yeast, one cube (42 g)
- Milk (lukewarm), 350 ml
- Sugar, 75 g
- Flour, 600 g
- Butter (softened), 100 g
- Salt (a pinch)
- Cinnamon, to taste
- Cardamom (grounded) 1/2 teaspoon
- Sugar, 50 g
- Cinnamon, 3 teaspoons
- Vanilla sugar, 20 g
- Butter (softened), 125 g
- Egg, one
To prepare the yeast dough, break the cube of yeast into rough chunks into the lukewarm milk and stir. Add a pinch of sugar into the milk and yeast mix and stir until the yeast dissolves. The sugar is there to help proof the yeast mix. Cover the bowl with a dish towel and let it rest for ten minutes. You should see tiny bubbles after it has rested.
Into a big mixing bowl, add the rest of the ingredients for the yeast dough. Then pour in the yeast/milk-mix and knead into a smooth dough. Cover the dough and leave it in a warm place to proof for at least 30 minutes. It is ready when the size of the dough has doubled or even tripled!
Next, mix all the dry ingredients for the filling together. Then add the softened butter and stir until you get a paste.
On a floured surface, knead the dough again briefly and roll it out with a rolling pin into a rectangular shape. The rolled-out dough is about 1.5 centimetres thick. You can roll the dough out thinner and cut the rolled-out dough into half length-wise to make more dainty-looking Kanelbullar if you prefer. After that, spread all that lovely cinnamon paste onto the dough.
With a knife, cut two centimetre strips off the dough and roll each strip so that it resembles a snail.
Put all the rolls onto a lined baking tray. Cover with a dish towel and proof for 30 minutes in a warm place. When they are done proofing, brush the eggwash sparingly over the top of the rolls.
Finally, place the rolls into a preheated oven at 180 degrees celcius, top and bottom heat, for 15 – 20 minutes. Et voila! You now have little rolls of warmth and cosiness to savour and keep you company during the upcoming winter. They taste scrumptiously best when they are fresh from the oven!
Because my husband prefers the rolls not too sweet, he has left out the sugary toppings. If you want to indulge in some sugary pleasure, sprinkle some decorating sugar after you have brushed on the eggwash.