Swedish cinnamon rolls

Tamara West

If you only make one yeasty scroll, make it this yeasty scroll. Scalding the milk gives a particularly soft, pillowy result, and the cardamom lends the cinnamon a whole extra dimension.

Dough

300 ml	Milk
120 g	Butter
3 tsp	Active dried yeast
750 g	Plain flour (Main)
½ cup	Sugar
1 tsp	Salt
2 tsp	Ground cardamom
1	Egg, beaten

Filling

100 g	Butter, softened
⅓ cup	Sugar
2 Tbsp	Cinnamon

Glaze

1	Egg
2 Tbsp	Water
1	Sugar, to sprinkle

Directions

1. Bring milk almost to boil, then pour into a bowl and stir in the butter until melted. When this mixture is lukewarm, whisk in the yeast to dissolve. Add remaining dough ingredients to a mixer bowl and pour in the yeast mixture. Using dough hook, knead at a slow speed for 10 minutes to make a soft ball of dough (adjust with a little water or flour if dough is too stiff or too sticky). Cover dough and leave to rise at room temperature for an hour.
2. Roll out dough on a lightly floured work surface to a 50cm x 20cm rectangle. Spread softened butter evenly over dough, then mix sugar and cinnamon together and sprinkle evenly over the butter.
3. Starting with the long edge, roll up the dough into a scroll. Cut into about 24 even pieces. Place each roll, cut side up, in a paper-lined large muffin tin*. Cover with a clean cloth and allow to prove for up to an hour or until doubled in size.
4. Beat egg with water and brush tops of rolls to glaze. Sprinkle with some sugar. Bake at 200C for 30 minutes until golden brown. Cool on a rack. Serve with coffee.

Note

Rolls can also be arranged in 2x paper-lined brownie pans. Baking will take about 50 minutes.