Cinnamon rolls – a very swedish christmas

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Christmas is just around the corner and I get more excited day by day. The other day I was thinking about trying something new for the holidays when I came up with an idea. This year I wanted to try a typical christmas recipe from another country. Each country has its own traditions when it comes to baking, and I really feel like we should try and be more open minded about it. Don’t get me wrong, I love coming home for the holidays and eat my favorites foods that my mom cooks everyyear. I’m Italian and I’m very picky when it comes to cooking. We love our traditions so much and we are the first to be very scheptical when it comes to tasting something different. But we should all try to be open to different cultures, who knows maybe we’re all going to find our new obsession for the next year.

Whilst I was browsing through the internet in a desperate search of “recipes from afar”, I came across the cinnamon rolls. I’m not gonna lie I had heard this recipe before and I always got quite intrigued by it. So this time I actually decided to make them. I mean what’s more christmassy than cinnamon? Nothing in my opinion.

The Kanelbulle (cinnamon roll) is a typical swedish bread. The recipe in itself is very simple, you just have to be a little patient. The dough needs to raise in order to be soft and elastic and ready to form your roll. But trust me it is worth the wait.

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For the dough:

  • 400ml milk
  • 110g butter
  • 14g sachet of dried yeast
  • 110g caster sugar
  • 750g plain flour
  • 1/2 teaspoon salt
  • 2 tsp ground cardamom
  • sprinkles
  • 1 egg, beaten

For the filling:

  • 110g soft butter
  • 90g sugar
  • 2 tbsp of cinnamon

For the glaze:

  • icing sugar
  • water

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  1. Melt the butter in a large pot gently on a low heat and then add the milk. Set aside. In a bowl mix the flour, sugar, dried yeast, salt and cardamom. Make a well and pour the wet ingredients in. Using a wooden spoon mix untill you have almost the shape of a ball. When the dough is no longer sticky, turn it out on a floured surface and kneed for 6 minutes. Transfer the dough into a floured bowl, cover it in cling film and let it rest for 45 minutes in a dark and warm place.
  2. Preheat the oven to 220°C. To prepare the filling, in a bowl, beat the butter, sugar and cinnamon together until you have a smooth paste.
  3. When the dough has risen, punch it down in the bowl and cut it in half. Roll one of the halves into a rectangle about 3mm thick, and then spread the filling all over. Roll the dough from the long side and cut it into 12 pieces. Place the slices in a non stick mini pie tray with six holes, face up and coat with the beaten egg.
  4. Reduce the heat to 190˚C and then bake the rolls in the oven for about 15-20 minutes or until they turn golden brown. Repeat the process with the second half of the dough. The buns are incredible eaten just warm from the oven. Put some sprinkles on top and they’re ready to go!

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with hb1 preset



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