Swedish Cinnamon Rolls


 
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling
Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling

Oooooohhh suddenly it's almost the end of the year. What. I'm not quite sure how this happened. It was March, and suddenly it's November. And Thanksgiving is on Thursday. I'm still not quite sure what to make of Thanksgiving - it's not something we celebrate in New Zealand, and i'm very unsure about all this hands up turkey butts stuff i'm seeing on Instagram Stories. It's so funny moving to another country and suddenly there is this whole new holiday you have never experienced before! I love it though - it seems to be all about family, which is my favourite part of the holidays! This year we are going to Jill's for Turkey Day - and if her regular food is anything to go by, the food is going to be next level amazing. I'm heading in tomorrow to help prep, and help out where I can. I'll most likely end up on pie duty, which isn't a bad place to be at all. 

Another thing i'm planning on making for thanksgiving are these Swedish cinnamon rolls. I'm not sure about traditions, but it seems as if everyone gears up for a giant dinner, but i'm hoping I can sneak these in as a little morning tea treat, or take them as a quick and easy breakfast so it's one less thing for people to think about. Jill's family are insanely enthusiastic about cinnamon rolls, so I have no doubt that these will go down well!

The recipe for these came from one of my besties! It's her Mum's recipe, and she brought the swedish version over with her a few weekends ago, and we cozied up inside to make them. From what I have seen there are loads of amazing Swedish holiday baking recipes - so I can't wait to see what is next! 

These are pretty simple - an enriched dough, spiced with a little cardamom, is rolled out thin, and filled with a spiced sugar and butter paste. You then fold it like a letter, pop it in the fridge for a quick second, then roll it out slightly more, before cutting it into strips. These strips are then twisted into pretty little knots, left to rise slightly, then loaded with swedish pearl sugar (aka the best thing ever), and baked off. The result is a lovely fluffy roll, with a delicious spiced filling swirled throughout. Quite possibly my new favourite.

A few wee tips:

  • I watched this gif of Alana's about 20 times before I gave it a go, just to help work out where my fingers needed to go when I twisted them. Basically you go around your fingers and thumb twice, then take your thumb out before you take the strip over the top and tuck it under. Watch the gif. It makes it much less confusing. Even if they get a bit messy, I promise they will still taste amazing
  • Want to make these for breakfast? The first proof can be done overnight in the fridge! 
  • The swedish sugar isn't necessary, but if you can get your hands on it, it's hugely worthwhile! 
  • If you don't have a stand mixer, no worries - you can do this by hand! Just make sure to carefully knead in the butter. It may pay to have a friend on hand too to help knead!
 

 

Swedish Cinnamon Rolls
- Makes about 12 -

Bread Dough
1 cup (250ml) whole milk, lukewarm
1/3 cup sugar, divided
2 1/4 tsp active dry yeast
3 1/2 cups (525g) all-purpose flour
1/2 tsp salt
1 tsp ground cardamom
1 small egg, at room temperature
75g (5 Tbsp) unsalted butter, at room temperature

Filling
115g (1 stick) unsalted butter, at room temperature
1/2 cup (100g) brown sugar
4 tsp cinnamon
2 tsp cardamom
1/2 tsp vanilla bean paste

Egg wash - 1 egg whisked with 1 Tbsp water
Swedish pearl sugar to finish (optional)

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, cardamom and remaining sugar, and mix briefly to combine. 

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft. 

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. 

FILLING AND ASSEMBLY

Place all of the filling ingredients in a small bowl, and mix well to combine.

Turn out the dough onto a lightly floured surface, and roll into a 24"x15" rectangle. If you find that the dough is snapping back and hard to work with, cover it lightly with a tea towel and leave it for 5 minutes to relax before continuing to roll out. 

Using an offset spatula, spread the filling evenly over the dough, ensuring the mixture goes right to the edges. Holding the short side, starting on the left, fold the dough over a third, then fold the right side over so that it covers the left, the same way that you would fold a letter to go into an envelope. Transfer the dough to a baking sheet, cover lightly with plastic wrap, and place in the fridge for 10-15 minutes to help the filling firm up a little. 

Remove the dough from the fridge and transfer back to your work surface. Roll out slightly. Using a ruler and a pastry wheel, working on the short side, cut the dough into strips approximately 2cm (0.8 inches) wide. 

Line a baking sheet with parchment paper. Working with one strip at a time, holding both ends, twist the strip a couple of times. Then, hold one end in your hand, and wrap the other end twice around your four fingers and thumb. Remove your thumb, and loop the strip over the top of the roll, and tuck it in underneath along with your thumb loop. (Alana's gif is v helpful here!) Place each bun on the prepared baking sheet, leaving a little space between each. Once you have twisted all of your buns, cover the baking sheet loosely with plastic, and allow to sit in a warm place for 30-40 minutes, or until the cinnamon rolls have risen slightly. While the rolls are rising, preheat the oven to 400˚f / 200˚c. 

Lightly egg wash each roll, and sprinkle liberally with pearl sugar. Bake for 15 minutes checking after 12, or until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet, before transferring to a wire rack and allowing to cool completely.  

Store remaining rolls in an airtight container. Warm slightly in the microwave before serving. 

Swedish Cinnamon rolls - cardamom spiced dough filled with a perfectly spiced filling

Chocolate Sandwich Cookies with Tahini Marshmallow


 
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.
Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.

I'm just going to keep it short here because November seems to be kicking me in the butt a little - there is a pre-christmas rush at the studio, a zillion things on, more foster cats, and the holidays to plan for. Maybe it's the light - it gets dark here around 4.30 now, which means I can't really shoot past 3, so maybe the days have felt a little more stressful because I feel the time pressure. It's so, so busy, but the best kind of busy. The sort of busy where you go to sleep exhausted. I have managed to keep somewhat of a routine, and getting up at 6am to have some me time as the sun rises seems to be helping a lot. I can chill out for a little bit with just me awake, and prepare myself a little for the day ahead. I have lots of exciting things coming up here so watch this space!

These cookies are ridiculous. Most things I make with Jill usually turn out to be ridiculous. We made these a couple of weeks back but didn't quite get things right. They were delicious, but ugly AF, so we tweaked them a little last week and I think we have nailed it. We used the TKO recipe from the Bouchon Bakery book, which yields super rich, not too sweet, thin crispy cookies, and we sandwiched these with a tahini marshmallow. Tahini marshmallow is every bit as magical as it sounds, and you need it in your life. It's literally just tahini folded into my regular marshmallow recipe, but it somehow cuts the sweetness of the marshies, while perfectly complimenting the chocolate. These are great. You should make them. 

Jill and I actually shot these separately because we lost light on the day we made them - but pop over to her site and have a look, because we ended up with some very similar images! Great minds ;)

A few wee notes:

  • Make the tahini marshmallow first - this will give it time to cure while you do the cookies. 
  • I have included in the marshmallow instructions to whip until you see strands forming round the edges of the bowl - this may seem like you have taken it too far and it will be quite stiff, but the structure is needed for when the tahini is added.
  • We used Honey for the marshmallow because it compliments the tahini very nicely, but corn syrup or glucose will work too!
  • If you don't like tahini - just leave it out. 
  • The dough for the cookies can be made the night before if you would like - sometimes it takes more than an hour for it to really firm up. 
 

 

Chocolate Sandwich Cookies with Tahini Marshmallow
- Makes approximately 24 2 1/2 inch cookies -

Chocolate Cookie Recipe barely adapted from Bouchon Bakery

Tahini Marshmallow
21g (0.75oz, or 3 packets) gelatine
114g (4 oz, 114ml) cold water
155g Liquid honey
114g (4oz, 114ml) water
400g (14oz) sugar
1 Tbsp vanilla paste, or the seeds of 1 vanilla bean
3/4 cup (170g) tahini

Marshmallow "Dust"
1/2 cup (65g) powdered sugar
1/2 cup (65g) Corn Starch

Chocolate Cookies
389g All-purpose flour
131g dutch-process cocoa
2.4g (heaped half teaspoon) baking soda
345g (3 sticks) unsalted butter, at room temperature
6 g (2 tsp) salt
242g sugar
1 tsp vanilla

To finish
100g milk or dark chocolate, melted (optional)

- PROCESS -

TAHINI MARSHMALLOW

Grease a 12" x 16" baking sheet (half sheet), or jelly roll pan with neutral oil or butter. Combine the powdered sugar and corn starch and set aside. This is your "Marshmallow dust".

In the bowl of a stand mixer fitted with the whisk attachment, combine the cold water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 

In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 7-10 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. You want to see little strands starting to form around the whisk attachment as it whips - this may seem like you have taken it too far, but you need the structure for when you add the tahini. 

Add the tahini, and fold in well with a spatula.

Working quickly, scrape the marshmallow into the prepared tin using a lightly oiled rubber spatula. Smooth the surface using an oiled offset spatula, or back of a spoon. Use wet fingers to help the smoothing process if needed. Dust liberally with the marshmallow dust. Allow to cure for 3-4 hours.

Carefully turn out onto a board, and dust the entire surface with the powdered sugar and corn starch mix. Using a 2 1/2 inch cutter dusted with marshmallow dust, cut circles out of the marshmallow. Set aside on a plate, dusting with extra marshmallow dust if needed.

CHOCOLATE COOKIES

In a medium bowl, sift together the flour, cocoa, and baking soda. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and creamy, 2-3 minutes. Add the salt, and mix for another 30 seconds, then add the sugar and vanilla and mix for a further 3-5 minutes, until pale and fluffy. 

With the mixer on low (be careful not to puff flour everywhere!), add half of the dry ingredients, and mix until just combined. Add the second half, and mix until incorporated. Turn the mixture out onto a piece of plastic wrap, and bring together to form a rectangle. Wrap tightly and place in the fridge for at least an hour, or until firm. 

Preheat the oven to 325˚f / 165˚c, and place oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Place the rectangle of cookie dough on a sheet of parchment paper, and top with a second piece. Hit it a couple of times with your rolling pin to help flatten. Roll out the dough to approximately 1/8" thickness, then transfer to a baking sheet or board, still between the parchment paper, and place in the fridge for about 10 minutes to help it firm up. 

Remove the dough from the fridge and peel off the top layer of parchment. Using a 2 1/2 inch cutter, cut circles from the dough, and place on the lined baking sheets, leaving about 1/2 an inch between. Re-roll scraps and cut more cookies if desired. Bake for 15-17 minutes, rotating once during cooking, until the cookies have firmed. Remove from the oven, allow to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely. 

ASSEMBLY

Pair up the cookies into pairs of equal size. Place a marshmallow circle between each pair of cookies. Secure with a little melted chocolate if needed. Drizzle the finished cookies with melted chocolate. Allow the chocolate to set in the fridge if needed. Store in an airtight container.

Chocolate Sandwich Cookies with Tahini Marshmallow - every bit as magical as they sound.

Chocolate Cream Pie with Whipped Peanut Butter Cream


 
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream
Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream

It's just me, dropping by with another peanut butter and chocolate combo. Seems like with this autumn situation (that's pretty much winter now, yuck), all that is happening in my kitchen is either a PB / chocolate combo, or something involving apple or pumpkin. Hopefully you like one, or the other, because there's a couple more apple recipes coming your way soon in the coming weeks, and if you don't like peanut butter and chocolate, well that's just on you, because you should ;). Kidding, but you need to give this pie a try, even if you tweak it to suit your liking. 

This is my first ever chocolate pie I've ever made! They aren't really a thing in New Zealand. And what better recipe to use than one from my lovely friend Erin's new book, 'The Fearless Baker', which came out earlier this month! Despite only having met Erin IRL a handful of times, I am super lucky to be able to call her a friend, and am so proud of this amazing book! It's full of all kinds of incredible gems to help you overcome any fear you may have in the kitchen. There's foolproof tips, and recipes for almost every baked good you can imagine. I definitely see a chocolate puff pastry dough happening very soon in my life. Congrats Erin, the book is AMAZING! If you don't have a copy already, you can get your hands on a copy here!

I had my mind blown a couple of times making this recipe. The first was with the pie dough - Erin instructs you to spread smooth peanut butter on some parchment, freeze it, then chop it up and rub it into the flour with the butter. Not only is this genius, but peanut butter pie dough is damn delicious. The dough has a wee nap in the fridge, then is rolled out, used to line a tin, and blind baked. I added a little line of stars as a border, or you can crimp it how you wish! Once the crust has cooled it is filled with a silky chocolate pudding which is super easy to make. The pudding is left for a little bit to set, then the pie is topped with mind blowing ingredient number two: peanut butter whipped cream. I can honestly say that there would have been more on the top of this pie, but I ate a lot of it before it even made it on there. AMAZING. I made this pie over a couple of days - the dough the first day, then baked it and filled it the next day, and finally finished it the day after, which makes it the perfect prepare ahead dish. It would be great for thanksgiving, or just something that comes together quickly for a celebration. Amazing. You need. 

This pie is part of a wee collab organised by the lovely Nate of TermiNatetor Kitchen! A bunch of my faves and I have gotten together to all share pie recipes - I can't wait to give some of them a try! I have popped all of the other links at the bottom of this post! Happy #piesquad party!

A few wee notes:

  • I made 1.5 times the recipe, just so that I had enough dough to do some cut-outs if I wanted. I just went with little stars, which I popped on after I lined the pie dish, and trimmed and folded the crust. I used a little star cut out, but you could use whatever cutout you like, or just crimp the dough edge. 
  • This can easily be prepared ahead of time - but put the peanut butter filling on the day you serve. I used a large french tip to pipe on mine! 
  • If you aren't a peanut butter person, you can make a regular pie crust for this, or a cookie crust would look great too! Regular old whipped cream on top would be delicious too. 
 

 

Chocolate Cream Pie with Peanut Butter Whipped Cream
- Makes one 9" pie -

Reprinted with Permission from 'The Fearless Baker' Copyright Erin Mcdowell, 2017. 
The Fearless baker was published by Houghton Mifflin Harcourt in 2017.

Peanut Butter Pie dough
226g (1 3/4 cups plus 2 Tbsp) all-purpose flour
2.5g (1/2 tsp) salt
102g (1/4 cup plus 2 Tbsp) smooth peanut butter
85g (5 1/2 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
68g (4 1/2 Tbsp) ice water, plus more as needed
Egg wash - 1 egg whisked with 1 Tbsp water

Chocolate Cream Filling
605g / 2 1/2 cups whole milk
121g / 1/2 cup heavy cream
113g / 4 oz chopped dark chocolate
198g / 1 cup granulated sugar
37g / 1/3 cup cornstarch
3g / 1 tsp instant espresso powder
135g / 5 large egg yolks
28g / 2 Tbsp unsalted butter, at room temp
10g / 2 tsp vanilla extract

Whipped Peanut Butter Cream
135g / 1/2 cup smooth peanut butter
25g / 2 Tbsp Granulated Sugar
121g / 1/2 cup heavy cream
3g/ 1/2 tsp vanilla extract

- PROCESS -

PIE DOUGH

Cut a piece of parchment approx 5" x 5", and spread the peanut butter in a 1/2 inch thick later on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and return to the freezer until you add the butter to the dough.

In a large bowl, whisk together the flour and salt. Add the butter cubes and peanut butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue to work the mixture together until the pieces of butter are about the size of peas. 

Make a well in the centre of the flour mixture. Add 4 1/2 Tbsp ice water and mix to incorporate. Then add more ice water 1 Tbsp at a time and continue mixing until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch. 

Form the dough into an even disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.

Lightly flour a work surface. Roll out the dough to a circle 1/4 inch thick. Transfer to a 9 inch pie pan, and press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2 inch overhang all the way around. Chill in the refrigerator for 20 to 30 minutes. If desired, roll out extra dough and use pie stamps or small cookie cutters to make shapes to stick around the rim of the crust.

Crimp the edges of the pie crust, or fold the edge evenly underneath and stick on the cut out shapes using a little egg wash. return to the fridge while you preheat the oven to 425˚f / 218˚c, preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than your pie pan. 

Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans. 

Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes. 

Take the pan out of the oven and remove the parchment and weights. Brush the bottom and crimped edges of the dough with a thin layer of egg wash. 

Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool completely before filling.

CHOCOLATE CREAM FILLING

In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gently simmer. Meanwhile, whisk together the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined. 

When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a silicone spatula, until it gets very thick and comes to a first boil (a single large bubble comes up the the surface in the center of the pudding), 3 to 4 minutes. Stir in the butter and vanilla.

Pour the warm pudding into the cooled pie crush and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes. 

PEANUT BUTTER WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Scrape down the bowl if necessary. Add the vanilla and mix to combine. 

Pipe the peanut butter cream onto the pie, or dollop it on and swirl with an offset spatula. 

Refrigerate until ready to serve.

Chocolate Cream Pie with a peanut butter pie dough and a Whipped Peanut Butter Cream