Cinnamon Rolls (Kanelbullar) from Cardamom Bread Dough Recipe
- Ready In:
- 2hrs 37mins
- Ingredients:
- 12
- Yields:
-
40 rolls
- Serves:
- 40
ingredients
- 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 teaspoon salt
- 2 teaspoons freshly ground cardamom (from about 25 cardamom pods)
- 4 1⁄2 teaspoons dry active yeast (2 packages)
- 8 -9 cups all-purpose flour or 8 -9 cups bread flour
- 2 tablespoons cinnamon
- 1 egg white, lightly beaten together into an egg wash
- 2 tablespoons water, lightly beaten together into an egg wash
- 1⁄3 cup granulated sugar (estimated) or 1/3 cup pearl sugar, for topping (estimated)
- 1⁄3 chopped almonds (estimated) or 1/3 slivered almonds, for topping (estimated)
directions
- Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
- BASIC CARDAMOM BREAD DOUGH DIRECTIONS:.
- Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom.
- Let mixture COOL until “finger-warm” (still warm, but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot, it will kill the yeast properties!
- Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
- Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
- Punch down the dough, then remove from bowl.
- Knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
-
CINNAMON ROLL DIRECTIONS:
- 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 tablespoons 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.
- Yield: 40 cinnamon rolls.
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RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida