Swedish Cinnamon Rolls Recipe

Ever had one of those days where all you want is to wrap yourself in a cozy blanket of cinnamon bliss? Well, let me tell you, this batch of Swedish Cinnamon Rolls is about to be your ultimate comfort blanket in pastry form.

The rich aroma of freshly baked Swedish Cinnamon Rolls wafting through my kitchen is something I greatly adore. These sumptuous pastries, perfumed with ground cardamom, and filled with a decadent mixture of softened butter, brown sugar, and cinnamon, offer a delightful sweetness.

I believe that the warmth of the yeast and milk creates a perfect dough for these luscious rolls.

Ingredients

• Active Dry Yeast: Fermentation agent, helps dough rise, adds fluffiness.
• Granulated Sugar: Sweetening agent, enhances caramelization, adds slight crunch.
• Ground Cardamom: Provides aromatic warmth, subtle spice, distinctively Swedish.
• All-Purpose Flour: Structure builder, gluten formation, foundational ingredient.
• Unsalted Butter (for filling): Adds richness and moisture, enhances flavor.
• Brown Sugar (for filling): Adds depth, caramel undertones, complements cinnamon.
• Pearl Sugar: Decorative topping, crunch factor, concentrated sweetness.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground cardamom
• 1 large egg
• 3 1/2 to 4 cups all-purpose flour
• 1/2 cup unsalted butter, softened (for filling)
• 3/4 cup brown sugar (for filling)
• 1 tablespoon ground cinnamon (for filling)
• 1 large egg, beaten (for brushing)
• Pearl sugar or coarsely crushed sugar cubes (for topping)

How to Make this

1. Dissolve the yeast in warm water in a small bowl and wait for about 5 minutes until it becomes really frothy.

2. In a big mixing bowl, blend the warmed milk, the sugar crystals, the salt, the melted butter, the cardamom, and the big egg—I always seem to get one that’s roughly the size of an ostrich egg. For this batch, use a standard bird egg. Mix well.

3. Combine in a bowl the yeast mixture with 3 1/2 cups flour. Mix until a smooth dough forms. Add more flour if the dough feels too sticky.

4. On a floured surface, knead the dough for 8-10 minutes until it is smooth and elastic. Put the dough in a greased bowl, cover it, and let it rise for 1 to 1 1/2 hours. It should double in size.

5. Flour a work surface and roll out the dough into a large rectangle, about 1/4 inch thick.

6. Evenly spread the softened butter over the dough. In a small bowl, blend together the brown sugar and ground cinnamon. Evenly sprinkle this mixture on top of the buttered dough.

7. Tightly roll the dough from the long side into a log. Slice the log into pieces approximately
1 inch thick.

8. Set the slices on a baking sheet lined with parchment paper or in muffin tins that have been greased. Allow them to rise for an additional 30-45 minutes before covering.

9. Set your oven to 375°F (190°C) to warm it up. Use the beaten egg to coat the tops of the rolls and then follow with a sprinkling of either pearl sugar or crushed sugar cubes.

10. Place the rolls in the preheated oven for 15-20 minutes or until they are golden brown. Let them cool slightly before serving. Enjoy your Swedish Cinnamon Rolls fresh from the oven!

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Measuring cups and spoons
4. Spoon or whisk for mixing
5. Surface for kneading (such as a clean countertop or pastry board)
6. Rolling pin
7. Baking sheet or muffin tins
8. Parchment paper
9. Pastry brush
10. Oven
11. Knife for slicing
12. Bowl for blending the filling
13. Clean towel or plastic wrap for covering the dough

FAQ

• Can I use instant yeast instead of active dry yeast?You can indeed substitute instant yeast for active dry yeast in an equal amount.

  You would not want to add more instant yeast in this case.

  1) Equal Amounts: Instant yeast can be used in equal amounts when substituting for active dry yeast.

  2) Fast-Acting: Remember that instant yeast is fast-acting, just like the 5-minute whipping of your cream for frosting.

  3) No Extra Amount: With this fast-acting goodness, you do not add extra; in fact, you use the same amount.

  4) No Proofing Necessary: Instant yeast doesn’t need to be proofed, so your mixture can be added directly to the dry ingredients.

• What can I use if I don’t have pearl sugar?Alternately, you may use sugar cubes that have been crushed coarsely or just sprinkle with granulated sugar.
• Can these cinnamon rolls be made in advance?Indeed, it is possible to make the rolls up to the second rise, cool overnight in the fridge, and then bake them fresh in the morning.
• Is it necessary to use cardamom in the dough?Cardamom is typical in Swedish cinnamon rolls, but you can replace it with vanilla extract if desired.
• How do I ensure my rolls are soft and fluffy?Ensure the dough is not kneaded too much, and allow it to rise until it has doubled in size for optimal results.
• Can I use whole wheat flour instead?For a denser texture, you can use whole wheat flour to substitute for half of the all-purpose flour.
• How should I store leftover cinnamon rolls?Keep them in an airtight container at room temperature, and they will last for up to 3 days. For a longer life, store them in the freezer.

Swedish Cinnamon Rolls Recipe Substitutions and Variations

1/4 cup granulated sugar. Substitute with 1/4 cup honey or 1/4 cup maple syrup. Reduce milk slightly to compensate for added liquid.
1/2 tsp salt: Substitute with 3/4 tsp kosher salt or 1/4 tsp sea salt.
1/4 cup vegetable oil or 1/4 cup coconut oil, melted: Use in place of 1/4 cup unsalted butter, melted.
1 teaspoon ground cardamom. Substitute: 1 teaspoon ground nutmeg or 1/2 teaspoon ground cinnamon mixed with 1/2 teaspoon ground ginger.

Pro Tips

1. Check Yeast Freshness: Ensure your yeast is fresh and active by checking its expiration date before using it. When you dissolve it in warm water, if it doesn’t get frothy within 5-10 minutes, you might need to start over with new yeast.