Cinnamon Rolls (Kanelbullar) from Cardamom Bread Dough Recipe

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 37mins
SERVES: 40
YIELD: 40 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups milk
  • 1 12
    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 12
    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
  • 13
    cup granulated sugar (estimated) or 1/3 cup pearl sugar, for topping (estimated)
  • 13
    chopped almonds (estimated) or 1/3 slivered almonds, for topping (estimated)
Advertisement

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.
Advertisement