About this Recipe
I added cardamom to the classic dough of American cinnamon rolls, which is used in the equally classic Swedish Kanelbullar. If you do not like it or you can not find it, you can of course delete it.
For the icing I used icing sugar brown sugar, for that it is more brownish, is easily found in the most supplied supermarkets and has a slightly more caramelized taste. I’m not going to tell
you that normal powdered sugar is fine!
- 25g fresh yeast (o 1 pack active dry, rapid-rise dry or instant yeast)
- 200g bread flour
- 300g all-purpose flour
- 125g of butter
- 3 dl milk
- 100g caster sugar
- 50g brown sugar
- 1 teaspoon of cardamom powder
- 1 tablespoon of cinnamon powder
- 100g icing sugar
- half a teaspoon of salt
30 minuti + resting time
In a bowl mix the crumbled yeast with milk and caster sugar, then add the sifted flours, the cardamom, add 50 g of soft butter into small pieces and finally add the salt. You can also do this with the kneading machine: melt the chopped yeast with milk and granulated sugar, then add the sifted flours, the cardamom, add 50 g of soft butter into small pieces and finally add the salt.
Knead until you get a smooth and elastic dough, form a ball, place it in a large bowl, cover with a cloth or foil and let it rise in a warm place for 2 hours.
Work the butter and the brown sugar to cream and add the cinnamon gradually. Pick up the dough, deflate it, transfer it to the floured work surface, divide it into two equal parts for convenience and create two 20x30 cm rectangles.
Spread over the cream of butter, sugar and cinnamon, leaving an edge of a finger, roll them, cut them into slices two fingers thick and place the rolls on a pan lined with baking paper well spaced. Cover and let rise again for an hour.
Cook the cinnamon rolls in the oven at 180 ° for about
20 minutes, then transfer them on a wire rack and let them cool.
Prepare the icing by mixing the icing sugar with a little water and, when the rolls are very cold, cover with icing strips.
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