Traditional Swedish "Kanelbullar" - Cinnamon Rolls - Recipe # 164

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, and water can be used for a budget-friendly option.

Melt 1/2 cup butter in a casserole.

Add 1 cup milk to the melted butter and let the mixture reach a lukewarm temperature, then set aside.

In a bowl, add 4 cups all-purpose flour and 1 packet of dry baker's yeast, mixing well.

Add half of the butter and milk mixture to the flour and yeast.

Add 1/2 cup sugar and 1/2 teaspoon salt to the mixture.

Gradually add the remaining wet ingredients and more flour until the dough is no longer sticky, kneading for 5 to 10 minutes by hand.

Cover the dough with a clean tablecloth and let it rest for 1 hour.

Prepare the filling by mixing together 1/2 cup salted butter, 1/2 cup sugar, and 1 tablespoon ground cinnamon to form a paste.

After 1 hour, roll out the dough on a floured surface into a rectangle measuring 16 inches by 12 inches.

Spread the cinnamon filling evenly over the dough.

Cut the dough into strips and roll them into cinnamon rolls, placing them in a muffin tin.

Leave the rolls to rise for another 15 minutes in the muffin tins.

Brush the tops of the rolls with a beaten egg and sprinkle with 1/2 cup pearl sugar.

Bake the rolls for 8 minutes at 450°F (225°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens