Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting


 
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting

Hi hi! Happy Saturday! I am SO EXCITED to share this post and to make a wee announcement about a year long special project I am going to be working on - I’ve been busting at the seams to tell you all this and now it’s FINALLY TIME!!

I started this blog about four years ago as a way to combat homesickness in the big, scary city that is New York. I moved here only knowing rich, and we started our design business shortly after, which was (and still is), a huge amount of work, so I didn’t have a huge amount of time to go out and about and do things, or much time to socialise and make new friends. Turns out making new friends is really hard and scary as an adult, moving to a new city when you don’t really know anyone is really hard, winter in NYC sucks, and all of those things are a recipe for a solid dose of homesickness. I started baking recipes from home as a way to overcome the homesickness. Spoiler alert - it didn’t really work and I was still homesick, but along the way I managed to carve out my own wee corner of the internet that I love so much and am so lucky to have to call mine.

Where I am going with this is that as much as making recipes from home helped to alleviate the homesickness a little bit, it just wasn’t the same without the ingredients from home. I’ve spoken lots before on here about how amazing New Zealand ingredients are - the quality is great and the companies behind them are often amazing. Every time I went home I would come back with a suitcase jammed full of ingredients to work with - little jars of things, peanut butter, good vanilla, etc.

Slowly the rest of the world has realised how amazing these ingredients are too, and they have slowly started to creep their way into the American Market. Which brings me to my wee announcement - I am teaming up with Taste of New Zealand of New Zealand Trade and Enterprise to bring you a monthly baking segment, showcasing some of the amazing, amazing products that New Zealand has to offer. This still seems like some sort of dream to me - I get to bake with all the things that I miss about home, AND I get to include everyone along the way! Each month there will be a new baking project showcasing a New Zealand ingredient, and I honestly CANNOT WAIT to bring you along on the ride with me and show you all the amazing things that my country has to offer.

We decided to frame it as each month there would be a weekend baking project, and our first one is Brown Butter Cinnamon Rolls with a Brown Butter Cream Cheese Frosting. These are so, so delicious, and made SO much better by the use of an incredible butter from Lewis Road Creamery. I don’t think that I have enough words to explain just how excited that Lewis Road is starting to be available here in the States - there’s nothing like New Zealand butter, and Lewis Road makes some of the most delicious butter. The cream comes from Grass Fed cows, and is the most beautiful yellow colour, and tastes so, so amazing. I used the butter to make a silky, puffy brioche, and then amped it up a notch by browning a bunch to use in the filling and also in the Cream Cheese Frosting. If you haven’t had browned New Zealand butter before, you are in for a treat. Lewis Road is available in selected retailers throughout the States, and will hopefully be showing up in other groceries soon! If you see it in your local, make sure you grab some, because you’re in for a full amazing butter experience. I used Unsalted Lewis Road butter in these rolls, but their Salted is so, so amazing on bread, or for use in savoury applications. You’re going to love it - promise.

These are cinnamon rolls, but taken up a notch. Adding in the browned butter to the filling adds a huge dimension of flavour which plays off against the cinnamon so well. I cooled the butter to a spreadable temperature and then mixed it with some cinnamon, dark brown sugar and vanilla bean paste, then slathered it all over the dough before rolling it up in to a tight spiral and cutting it into perfect swirly buns. I then doubled up on the brown butter flavour with a brown butter cream cheese frosting, which is the sleeper hit in my opinion - brown butter and cream cheese is the most perfect combo, and is so, so amazing spread all over the brown butter cinnamon rolls. Browning the butter is a teeny bit more work, but you get a huge amount of pay off for just a little more effort.

I hope you try these as a wee weekend baking project, and I can’t wait for the next installment to show off all the amazing things from NZ! x

A few wee tips:

  • To get the flavour of the brown butter into the rolls but still have the structure of softened butter, I browned the butter, then poured it into a bowl and froze it to solidify it. I then brought it back to room temperature, stirring often, until it was soft and spreadable for using in the filling of the rolls and again for the frosting. Make sure you allow time for this - I would brown the butter before you start making the dough just to make sure there’s enough time to chill. This can also be done ahead of time - store the brown butter in a container in the fridge and bring to room temperature when you need.

  • I’m going to get you to brown all of the butter at once and then it can just easily be divided up for the filling and the frosting. Saves browning two sets of butter.

  • The brioche can have the first rise done overnight in the fridge if you like - this splits up the task a little and also makes it a little easier to roll out.

 

 

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting

- Makes about 12 -

Brioche Dough
2 1/4 tsp active dry yeast
220g whole milk, lukewarm
4 Tbsp (50g) sugar
565g (3 3/4 cups) all-purpose flour
1 tsp salt
2 eggs, at room temperature
1 tsp vanilla bean paste
100g Lewis Road Creamery unsalted butter, at room temperature

Brown Butter
500g Lewis Road Creamery Unsalted Butter

Filling
250g Browned Lewis Road Creamery Unsalted Butter, spreadable texture, at room temperature (see notes)
375g dark brown sugar
3 Tbsp Cinnamon
Pinch of salt
1/2 tsp vanilla bean paste

Brown Butter Cream Cheese Frosting
100g Browned Lewis Road Creamery Unsalted Butter
200g cream cheese, at room temperature
250g powdered sugar, sifted
1/2 tsp salt
1/2 tsp vanilla bean paste

 

- PROCESS -

BRIOCHE 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, and remaining sugar, and mix briefly to combine. 

Add the milk mixture, egg and vanilla 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 Lewis Road Creamery 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. Alternatively you can do the first rise overnight in the fridge.

BROWN BUTTER FOR FILLING AND FROSTING

Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.

FILLING AND ASSEMBLY

Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the browned Lewis Road Creamery Butter, brown sugar, cinnamon, salt, and vanilla bean paste. Mix to combine.

Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.

Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut).

Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.

Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Brown Butter Cream Cheese Frosting.

BROWN BUTTER CREAM CHEESE FROSTING

Place the chilled spreadable browned Lewis Road Creamery Butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.

Spread onto the cinnamon rolls while they are still slightly warm.

Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it! #brownbuttercinnamonroll #brownbutter #creamcheesefrosting

Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.

Giant Skillet Cinnamon Roll with Cream Cheese Icing


 
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.
Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.

I’ve been wanting to put a giant skillet cinnamon roll on here for ages. Like, since before regular cinnamon rolls were published here. But I never quite got around to it. I kept thinking about it, but it just never happened. Well, here we are. And it’s not just any giant skillet cinnamon roll. It’s the most epic giant skillet cinnamon roll of all, made with a stupid simple dough that requires only 30 seconds of kneading, and can be made up to 5 days in advance. The recipe is from my friend Zoë’s new book - Holiday and Celebration Bread in five minutes a day. This is Zoë’s fifth book, written alongside Jeff Hertzberg, M.D, and I can’t wait to bake my way through it.

The concept of the book is super simple (and super clever) - there are a bunch of base bread recipes, which are all incredibly versatile, and can be prepared in 5 minutes of active time. There are accompanying recipes for each base bread recipes (in a lot of cases you can use multiple doughs to make the same recipe), and the dough can be stored in the fridge, so one quick batch of dough will yield multiple bread projects. I’ve never made an overnight dough that is as easy to work with as these, and it doesn’t require the use of a mixer or loads of kneading. It’s just genius. The focus of this particular book is Holiday and Celebration breads, so it is jam packed full of holiday themed breads from different cultures.

This giant skillet cinnamon roll is pretty similar to the standard cinnamon roll recipe - except instead of rolling the dough up into a log and cutting rolls, you cut the dough into strips, and wind them into a tight spiral, forming one giant cinnamon roll. Once it is baked, it is loaded up with a dreamy cream cheese icing. The whole thing is perfect - super simple to make but an amazing twist on the traditional cinnamon roll. I know what I’m making for Christmas morning. I hope you pick up a copy of the book - there are so many incredible recipes in there, and it is a great introduction to bread if you haven’t made it before, as the base bread formulas and the overnight rest in the recipes produce a dough that is dreamy to work with and produces beautiful bread as a result.

A few wee tips:

  • The bread recipe here makes enough for two of these cinnamon rolls, or there are a whole heap more recipes in the book you can use the dough for. It will keep in the fridge for up to 5 days. You can also halve the recipe if you like.

  • I tweaked the method slightly - using a little more dough than Zoë calls for, as she made the roll in an 8” skillet and I only had a 10”.

  • I also added in a wee step just to help keep the roll tight when forming the roll - once the dough is rolled out, you pop it onto a piece of parchment, then add the butter and sugar mixture. The whole thing is then quickly placed in the freezer just to help the dough firm slightly, which makes it a tiny bit easier to work with. You can skip this step if you like, it just makes the dough a bit harder to roll up.

  • To make this recipe into regular cinnamon rolls, you can roll out the dough, spread with the cinnamon mixture, then roll from the long side into a log, before cutting into rolls, placing into a buttered skillet, and proofing and baking in the same fashion as the giant roll.

  • If you can, make the recipe by volume - you can literally measure everything directly into the mixing bowl, which reduces dishes.

  • I used a Danish dough whisk to mix up the dough, but you can use a mixer with the paddle attachment, or a strong spoon.

 

 

Giant Skillet Cinnamon Roll with Cream Cheese Icing

- Makes one giant cinnamon roll -

Reprinted with Permission, from Holiday and Celebration Bread in Five Minutes a day

Brioche Dough
340g (1 1/2 cups) Lukewarm water (100˚f / 37˚c)
10g (1 Tbsp) granulated yeast
17g (1 Tbsp) kosher salt
340g (6 large eggs) eggs, lightly beaten
170g (1/2 cup) honey
340g (1 1/2 cups, 3 sticks) unsalted butter, melted, plus extra for greasing the pan
990g (7 cups) all-purpose flour

Egg wash: 1 egg beaten with 1 Tbsp water, for brushing.

Filling
45g (3 Tbsp) melted butter, cooled slightly
75g (1/4 cup plus 2 Tbsp) dark brown sugar
75g (1/4 cup plus 2 Tbsp) granulated sugar
pinch salt
2 1/4 tsp cinnamon

Cream Cheese Icing
225g (8 oz) cream cheese, at room temperature
50g (6 Tbsp) powdered sugar
60ml (1/4 cup) heavy cream
1 tsp vanilla bean paste

- PROCESS -

BREAD DOUGH

Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or a lidded (not airtight) food container

Mix in the flour without kneading, using a Danish dough whisk, a spoon, or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.

Cover (not airtight), allow to rest at room temperature for 2 hours, and then refrigerate.

The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 5 days.

 

FILLING AND ASSEMBLY

Dust the surface of the refrigerated dough with flour and cut off an 800g piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the dough a quarter turn as you go.

Knead the dough lightly for 30 seconds or so, then leave to rest for 5-10 minutes.

Using a rolling pin, roll the dough to a rectangle approximately 12” x 17” in size. Add more flour as needed to stop the dough from sticking. Place onto a parchment paper lined baking sheet dusted with flour.

Brush the surface of the dough all over with melted butter. In a small bowl, mix together the sugars, salt, and cinnamon. Spread the mixture over the butter-topped dough. Use your hands to make sure you have an even coat of the sugar.

Transfer the dough on the baking sheet to the freezer, and freeze for 15 minutes. While the dough is in the freezer, butter a 10” skillet or cake pan.

Remove from the freezer, and slide the parchment paper and dough off the baking sheet and onto the work surface. Trim the sides of the dough using a ruler and pastry cutter or sharp knife, so the edges are straight, then cut the dough lengthways using a ruler and pastry cutter into 1 1/2” strips.

Roll one of the strips into a tight coil. Place the coil on the next strip and roll that strip around the coil, connecting the two ends together. Repeat with the remaining strips of dough until you have a giant coil of dough. At some point, you will have to lay the coil in the skillet and wind the dough strips around the outside of it, or it will get too large.

Once you have finished coiling the roll, cover and allow to rest for 75 minutes. 20 minutes before the resting time is up, preheat the oven to 350˚f / 180˚c. Brush the roll with egg wash and bake for about 35 minutes, or until set in the middle. Allow to stand for 10 minutes, then ice with cream cheese icing.

CREAM CHEESE ICING

In a bowl using an electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients together and mix until well combined.

Store leftover cinnamon roll in an airtight container. Best reheated slightly in the microwave before eating.

Giant Skillet Cinnamon Roll with Cream Cheese Icing - from Holiday and Celebration bread in five minutes a day. No knead brioche is covered in cinnamon sugar and rolled into a giant cinnamon roll - the most amazing twist on the traditional roll, and perfect for Christmas morning.

Holiday and Celebration Bread in Five minutes a day is Copyright © Zoë Francois and Jeff Hertzber, M.D

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