Cinnamon Rolls (scandinavian version)

Horror of all horrors, my last entry to this blog was in Dec. I realised too it has been a long while, when I could not remember how to navigate WordPress’s new dashboard after I had logged in.

2012 has been really busy. I changed jobs in May , had a hectic negotiation period on my previous lease, house hunting and finally moved to a new place took most of my energy to hit the ovens again! Now finally having a little quiet time to experiment – on a quiet Friday evening – I made the scandinavian version of Cinnamon Rolls ! No, I have not yet found the Pina Colada muffin I have been searching for.

Why I have to mention Scandinavian? To differentiate what is more commonly understood as Cinnamon Rolls here in Singapore which is the American version, you know CinnaBon ? That version is for another day, apparently the recipe calls for mashed potatoes.  This specific version is commonly found in bakeries in Scandinavia. The texture is firmer and less fluffy/bready than the CinnaBon types. Just wanted to manage expectations. One piece is enough, it is rather heavy, unless you are a sweet toothy – like my husband who ate four!

Learn to ‘fika’ – swedish (meaning have a break with coffee and cake) og ‘hygge’ – danish (gathering / cosiness)  like the scandinavians do with this cinnamon roll and a cup of coffee.

The recipe is from 

In the recipe, the temperature originally was set at 200C, which browned the rolls too fast. I changed it to 160-170 degrees C. I have a fan convection oven by the way. The lines in blue are changed from the original recipe.

Please note the filling can ooze out and burn the trays. I recommend using baking paper to line your baking sheet. Instead of tying it into a knot, you can also roll them like swiss rolls and slice them, place each of them (the slices) into a paper casing before baking.

For the filling:

150 g almonds
150 g sugar
100 g unsalted butter
8 TS cinnamon
4 TBS water

For the dough

500 ml milk
150 g butter
12 g instant yeast
120 g golden brown sugar (or sugar)
13 gr. salt
1 TS cardamom
850 gr. bread flour
1 egg
(pearl) sugar for decorating

Warm the milk and melt the butter into it. Add the yeast, sugar, salt, cardamom and bread flour. Make sure the milk has cooled enough before adding the yeast. 35° C is okay. Mix on low speed until the dough is nice and stretchy, around 10 minutes.

In the meantime, prepare the filling. Pulse the almonds together with the sugar and the cinnamon in a processor until fine. Add the water and the butter to it and mix until well incorporated.

Rest your dough in an oiled container until almost doubled in size. The warmer it is the quicker it goes. About one hour or so. Next, roll out the dough to a big rectangle on a lightly floured work surface. Make sure it doesn’t stick, it makes working this dough much easier.

Put the cinnamon paste on half of the dough and fold it onto itself. Roll out again to even it out and cut the dough into strips. Form the rolls by stretching and winding the strip of dough, loosely, around your hand twice, go over the width of the roll and tuck in the end. No matter how you do it, it will always look lovely, so don’t get too over zealous in trying to get them to look all the same!

Let the rolls proof until they are nice and plump, about 45 minutes. In a warm kitchen they might be ready within 30 minutes or so.

Preheat the oven to 170-160° C. Take out all the racks and prepare to bake on the second lowest rack.  Originally it is at 200° C, but I found it browned my rolls too fast. My oven was with fan – possibly did not need the 200° C.

Give the rolls an egg wash with the slightly beaten egg (use only egg yolk for a deeper, richer shine and a more dramatic contrast) and sprinkle with small sugar pearls if you have them. Normal sugar works as well, but won’t look as classy. Bake for about 15-20 minutes with convection until they turn a deep golden brown. Let them cool on a rack and…. SHARE!

happy baking!


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