Swedish Cinnamon Rolls

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Swedish Cinnamon Rolls

For the Dough:
2 1/2 cups milk
1 1/2 cups butter, melted
1 cup granulated sugar
1 tsp salt
2 tsp freshly ground cardamom
2 pkgs active dry yeast
8 to 9 cups all-purpose flour or bread flour

For the Filling:
1/3 cup butter, melted
2/3 cup granulated sugar
2 tbs cinnamon
1 egg plus 2 tbs water, lightly beaten together into an egg wash
Garnish: pearl sugar and/or toasted sliced almonds

Prepare the Dough

Heat milk to a light boil, turning off heat when it reaches the scalding point or when little bubbles form on top.

Stir in melted butter, sugar, salt, and ground cardamom. Let mixture cool until “finger-warm” or still quite warm, but just cool enough to touch.

Stir in yeast and let sit for 10 min.

Add flour to mixture 1/2 cup at a time until dough is firm and pulls away from the sides of the mixing bowl.  If using a stand mixer, exchange the mixing paddle for the dough hook after adding the first 5 cups of flour. Use the dough hook to mix and knead the dough while adding the remaining 3 to 4 cups of flour.

Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about 1 hour.

Punch down the dough following this first rise, remove from the bowl, and knead lightly on a floured surface until smooth and shiny. Divide dough into two halves.

Roll each half of dough into a 12 by 18-inch rectangle. Brush each rectangle well using the 1/3 cup melted butter.

Then make the filling.

Combine sugar and cinnamon in a small bowl.  Sprinkle evenly over the 2 rectangles. Starting at one of the long sides, roll each rectangle like a jelly roll to form an 18-inch-long cylinder.

Using a sharp or serrated knife, cut each cylinder into 20 equal slices.

Place each slice in a paper cupcake wrapper and place wrappers on a baking sheet.

Cover with a towel and allow to double in size, about 45 min.

Preheat oven to 425°.

Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and/or almonds.

Place in the middle of the oven and bake for 7 min, or until golden and firm. Makes 40 rolls

Note:  These can be frozen after baking.  If staking in a container, place a sheet of wax paper between the layers to prevent rolls from sticking together.  Can pull out a single roll or a bunch as needed.  Allow to defrost, then microwave 5-10 sec.

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