As the holiday season approaches, cinnamon rolls are the perfect recipe for family gatherings or apartment baking. This recipe is adapted from traditional Swedish cinnamon rolls (not the American version with frosting) and strikes the perfect balance of spice and sweetness. They’re ideal for breakfast or afternoon tea (fika, as the Swedes would call it).
Ingredients (for about 12 cinnamon rolls):
Dough:
Bread flour: 600 grams (21.2 ounces).
Brown sugar: 60 grams (2.1 ounces).
Unsalted butter: 65 grams (2.3 ounces).
Eggs: 3
2% or whole milk: 250 grams (8.8 ounces).
Salt: 4 grams (0.14 ounce).
Instant or quick-rise yeast: 4 grams (0.14 ounce).
Filling:
Cinnamon: 20 grams (0.7 ounce).
Sugar (white or brown): 90 grams (3.2 ounces).
Unsalted butter: 100 grams (3.5 ounces).
Cardamom (optional): 3 grams (0.1 ounce).
Turmeric (optional): 2 grams (0.07 ounce).
Instructions:
Step 1:
Remove the butter (for both the dough and the filling) from the fridge and let it come to room temperature.
Pour the milk into a microwave-safe bowl and heat for 30 to 45 seconds or until it feels warm to the touch. If it’s too hot, let it cool slightly before continuing — overheated milk can kill the yeast.
Sprinkle the yeast into the milk and gently mix. Add the sugar and eggs, then stir until well combined.
Step 2:
Add the flour and salt to the wet ingredients. Mix with a wooden spoon or spatula using a zigzag motion — avoid stirring in circles — until a dough forms.
Add the softened butter and knead the dough for about 10 minutes, or until smooth. (Alternatively, use a stand mixer on medium speed.)
Transfer the dough to a large bowl, cover with plastic wrap or a damp towel, and let it rise for one to one and a half hours, or longer in winter, until it doubles in size.
Step 3:
While the dough is rising, prepare the cinnamon filling.
In a small bowl, combine the sugar, cinnamon, cardamom and turmeric.
Step 4:
Check if the dough is ready by poking a one-inch hole into it. If the dough doesn’t bounce back immediately, it’s ready.
Lightly flour a surface and turn the dough out by flipping the bowl upside down, letting the dough fall naturally.
Using a rolling pin, roll the dough into a rectangle with a width-to-length ratio of about two to three, and around half an inch thick.
Spread the softened butter evenly over the surface, leaving a half-inch margin on one short side. Sprinkle the cinnamon-sugar mixture from step three evenly over the butter.
Step 5:
Fold the left third of the dough toward the center, then fold the right third over it, creating a rectangle. Gently roll over the dough with a rolling pin to flatten it slightly.
Using a knife, cut the dough into even one-inch-wide strips. Take one strip and, leaving about a half-inch margin at the top, slice it lengthwise into three thinner strands. Braid the strands by crossing the right and left pieces alternately over the center until you reach the end. Finally, roll the braided strip upward from bottom to top, keeping it tight, and tuck the loose end into the top margin to secure the knot.
Step 6:
Line a baking tray with parchment paper and place the cinnamon rolls on top.
Cover with plastic wrap or a damp towel and let them rise for 30 minutes (or about 45 minutes in winter), until they have grown to roughly one and a half times their original size.
Step 7:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Remove the covering and bake for 15 minutes. If the buns are already golden brown, cover them loosely with aluminum foil and bake for another 5-10 minutes.
Step 8:
Let the cinnamon rolls cool slightly before serving. Enjoy them warm with a cup of coffee or tea!
There’s nothing quite like the smell of freshly baked cinnamon rolls filling your kitchen. Take a moment to enjoy their warmth and share them with someone you love. Baking is best when it’s shared. So pour a cup of coffee, relax and enjoy the holiday season!
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Featured Illustration by Shreya Kalyanaraman/BruinLife
