Kanelbullar in Sweden, cinnamon rolls elsewhere: a sweet dough rolled around cinnamon sugar.
Medium. Hands on for about 50 minutes. About 190 minutes start to finish. Makes 12 buns.
Ingredients
For the dough
- 1 cup whole milk, warm, about 110°F (43°C)
- 2¼ tsp instant yeast, one packet
- ¼ cup granulated sugar
- ½ stick butter, melted and cooled
- 1 large egg
- 1 tsp salt
- 4 cups all-purpose flour
For the swirl
- ½ stick soft butter
- ½ cup light brown sugar, packed
- 2 tbsp ground cinnamon
For the glaze
- 1 cup powdered sugar
- 2 tbsp milk
Steps
- Warm the milk until it feels like a warm bath on your wrist. Stir in the yeast and 1 tablespoon of the sugar. Wait for foam on top.
- Whisk in the rest of the sugar, the melted butter, the egg and the salt.
- Add 3½ cups (420 g) of the flour, a cup at a time. Stir until you have a shaggy dough. Keep the rest of the flour for the next step.
- Knead on the counter, adding the rest of the flour a spoonful at a time, only while the dough sticks to your hands. Stop when it is smooth, a little tacky, and springs back when you poke it.
- Put the dough in an oiled bowl and cover it with a towel. Let it rise until it is twice as big.
- Butter a 9 by 13 inch (23 by 33 cm) pan.
- Roll the dough into a rectangle about 16 by 12 inches (40 by 30 cm). Spread on the soft butter. Mix the brown sugar and cinnamon, and sprinkle it over the top.
- Roll it up from the long side into a log. Cut it into 12 slices with a sharp knife or a piece of thread. Set them in the pan, cut side up.
- Cover the pan and let the buns puff up. Heat the oven while you wait. (350°F (175°C))
- Bake until golden on top. (350°F (175°C))
- Whisk the powdered sugar and milk into a thick glaze. Let the buns cool a little, then drizzle it on.
Make them the night before: after step 8, cover the pan and keep it in the fridge. Bake in the morning.