Swedish Kanelbullar also known as cinnamon rolls, I love them!

Definitely a huge comfy food potential for me and a throwback to my visits to Sweden.

They’re fluffy, soft and full of cinnamon flavour. What’s not to like?

The hint of cardamom in the dough gives them a special kick. You can also add cardamom to the filling if you want.

You can also glaze them with a simple icing sugar frosting or sprinkle some coarse sugar on top.

They’re best enjoyed still warm with a cup of coffee.

The recipe yields 24 rolls.

Happy Baking!

Ingredients

For the dough

750g flour

1 packet fast-action yeast

300ml milk

125g sugar

150g butter

1 egg

1 tsp cardamom

salt

For the filling

75g butter (softened)

100g sugar

2 tsp cinnamon

1 egg yolk

Method

1. Preheat the oven to 220°C (fan).

2. In a pan, heat the butter and milk until melted. Leave to cool until lukewarm.

3. In another bowl, combine the flour, yeast, cardamom, salt and sugar.

4. Add the egg as well as the milk/butter mixture to the dry ingredients. Mix until well combined.

5. Knead the mixture for about 5 min to form a smooth, non-sticky dough.

6. Shape into a ball and put into a large bowl. Cover with a tea towel and leave to prove in a warm place for an hour or until doubled in size.

7. Once the dough has risen, turn out onto a lightly floured work surface. Roll out into a rectangle (30x45 cm).

8. Spread the softened butter over the dough using a palette knife.

9. In a small bowl, mix the sugar and cinnamon together and sprinkle evenly over the butter.

10. From the longest side, roll up the dough to form a log.

11. Cut into 12 even slices, about 3 cm each.

12. Place the slices on a baking tray and leave to rise for another 30 min, covered with a tea towel.

13. Brush the tops of the buns with beaten egg yolk.

14. Bake for about 10 min or until golden brown.

15. Leave to cool on a wire rack.