After my bunny chow recipe, I have realized how amazing cardamom is. I wanted to make something else that was involved it. Since I had so many friends saying they wanted me to bring them whatever it is I make, I decided to make Sweedish Cinnamon Rolls.
I am of Sweedish decent so I thought that these would be very fun to make. However, I knew that making cinnamon rolls takes a long time since you have to let the bread rise twice. But, it didn’t cross my mind that I should start working on them before 6.
Now let me tell you the story of how this recipe went for me.
When I first started making the bread, the recipe called for a cup and a half of butter. My tired self instantly thought oh that’s a stick and a half of butter. So that is what I did I melted three-quarters of a cup of butter and went on with the recipe. I didn’t really see any problems with it until I was adding the flour. The recipe says that you should add 8-9 cups of flour. That was not happening for me, there was no chance. I continued to not think anything of it and said that it was fine and let it rise and I punched it down. It was when I started rolling it out to make the rolls that I realized that I had messed up. At this point, there was nothing I could do so I just kept going and was hoping they would still taste good.
When I took them out of the oven, they smelled amazing. I wanted to eat them right away so I took it right off the pan only slightly burning my hand and scarfed it down. It was still really good even missing the butter. I would give this recipe a 9/10 and if I had added all the butter I was supposed to it most likely would have received a 10/10
- 2 1/2 cups milk
- 1 1/2 cups melted butter plus 1/3 cup melted butter for filling
- 1 cup sugar for dough plus 2/3 cup sugar for filling
- 1 tsp. salt
- 2 tsp. freshly ground cardamom(from about 25 cardamom pods)
- 2 pkg. dry active yeast (4 1/2 tsp.)
- 8-9 cups all purpose or bread flour
- 2 Tbsp. cinnamon
- 1 egg plus 2 Tbsp. water, lightly beaten together into an egg wash
- pearl sugar (or crushed sugar cubes) and / or chopped or slivered almonds
Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
After punching down dough following its first rise, remove from bowl and knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 Tbsp.
cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder.
Using a sharp or serrated knife, cut each cylinder into 20 equal slices.
Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425º.
Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.