In almost every international cuisine there are similar recipes, sometimes with completely foreign names, sometimes just the form is completely different than previously known.
That's what happened to me with the Swedish Kanelbullar, which Ania served with a wonderful scent of cardamom. The recipe alone was interesting, but certainly comparable to previously known cinnamon rolls, if the cardamom didn't stand out so much. What's special, however, is that the cinnamon rolls, once made, were put together in a round shape and baked together. Ania was able to bake between 12 and 14 cinnamon rolls in one baking process, which could then be easily separated and served individually, with the “rest” remaining very fresh because they formed a coherent shape.
Quickly made and really delicious, especially in the cold season with coffee or tea.
Mix the recipe proportions and baking
In a mixing bowl, whisk the yeast with the sugar and the lukewarm milk and then place it in a warm place (radiator) for about 10 minutes and let it rest. After the resting time, the weighed flour and the remaining ingredients are added. Then knead the mixture well until a homogeneous dough is formed. The mixture should then rest again for about 1 hour. Please cover the mixing bowl with a cloth. During this hour the amount of dough will approximately double.
While the dough is still resting, you can mix the filling of sugar, cinnamon and ground cardamom. At the same time, the springform pan can also be lined with baking paper (springform pan 18 – 22 centimetres in diameter).
Now heat the convection oven to around 180° degrees, knead the now finished dough again and roll it out on a worktop into a large rectangle. The pond cake is then spread with soft butter and the mixture of sugar, cardamom and cinnamon is sprinkled on top. Now roll the dough lengthwise and cut into pieces about 2 centimetres thick.
Then place the pieces close together on the baking paper of the springform pan with the cut side facing upwards so that a complete surface is created. If there are any pieces of dough left, they can be baked in other molds.
Now whisk the egg yolks with the milk and apply to the cinnamon rolls. Then comes the high light (especially for the little ones), because the snails are sprinkled with granulated sugar. Children love picking off the granulated sugar pieces (and in exceptional cases this may be allowed). Now put the mold in the oven and after about 10 - 15 minutes the snails are ready and baked until golden.
Now let it cool down briefly and open the edge of the springform pan. The individual snails come out of their context very easily and are particularly tasty when they are still slightly warm.
Here are the ingredients for 10 – 14 cinnamon rolls
7 grams of dry yeast or 20 grams of fresh yeast
80 grams of sugar
200 ml lukewarm milk
About 500 grams of flour
75 grams of soft butter
1 teaspoon vanilla pulp
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 pinch of salt
For the filling: For the topping:
100 grams of butter or margarine 1 egg yolk
100 grams of brown sugar 1 tablespoon of milk
2 – 3 teaspoons cinnamon granulated sugar for sprinkling
½ teaspoon ground cardamom
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