Cinnamon Rolls, Swedish Kanelbullar

1kg flour
1/2 liter milk (lukewarm, around 30C)
250g butter
200g sugar
2 cubes fresh yeast (approx 90g, or 2 envelopes dry yeast)
1 egg
1-2 Tbsp ground cardamom (I like to grind my own, like having larger bits in the dough)
1 Tbs. salt

For the filling:
75g butter
75g sugar
1-2 Tbs. cinnamon
1 slightly beaten egg
Pearl sugar

Dissolve the yeast in the warm milk. Add 50g sugar and 1/3 to 1/2 of the flour to make a sponge. Cover, and let proof for 30 minutes.
Add the remaining ingredients and knead to a smooth dough, you might need some more flour.
Divide the dough into 2 equal parts without further proofing and roll each half to a rectangle, 40-50cm by 20-25cm, around 1/2cm thickness.
Spread half of the butter on each rectangle and sprinkle liberally with the sugar and cinnamon (I like to mix them beforehand). Roll into a "log" from the wide side and cut into 2cm pieces (unwaxed, unflavored dental floss works best).
Set each roll into a paper baking cup on baking sheets and let them double in size under a kitchen towel. Don't use a muffin tin, since the rolls are supposed to be wide.
Brush with the egg and sprinkle with the coarse sugar.
Bake at 240-250 degrees Celsius until golden brown (middle rack, around 8 min.) Let cool under towels.
Makes about 40 rolls.


I really like to make them in the KA - prepare the sponge in the bowl and then knead with the other ingredients with the dough hook for a few minutes until the machine starts hopping ;-)

They do taste best warm. This is why I freeze them and reheat them as needed in the microwave at 440W, 1 min for 2 rolls.

If you are watching your fat intake, you could reduce the amount of butter in the dough by the 75g you'll need for the filling. Not that it would make that much of a difference, given the high butter content of the recipe - but the taste and texture do not suffer too much.
 
Variation: Instead of sprinkling with sugar and cinnamon you can fill the buns with some handfuls of shredded marzipan - just as good :-)

Source of recipe: Assibams/Astrid



Amy's note:
Here are the recipe ingredients, halved.

1 pound flour (3 to 4 cups)
1 cup milk (lukewarm)
4 ounces butter (1 stick)
3 1/2 ounces sugar (1/2 cup)
1 cube fresh yeast (1 envelope dry yeast)
1 egg (slightly beaten, save some for the egg-wash)
1 to 1 1/2 teaspoons cardamom, freshly ground
1/2 Tablespoon salt

Filling:
1 1/4 ounces butter (1/4 cup) scant
1 1/4 ounces sugar (1/4 cup) scant
1/2 to 1 Tablespoon cinnamon
Egg-wash
Pearl sugar


Cinnamon Rolls, Swedish Kanelbullar