Sweet dough twists flavoured with cinnamon and topped with crunchy pearl sugar.
I LOVE cinnamon rolls, they are one of my absolute favourite breads. I’ve made them at home before but I have aways made the american version which are much sweeter and stickier.
I had some scandinavian style cinnamon rolls from a cafe in London before christmas and I absolutely loved them, so I decided to try and make some for myself! I used a mixture of a few different recipes for these.
The main difference I noticed between american and scandinavian cinnamon rolls was how the filling was added. In american cinnamon roll,s the sugar and cinnamon are mixed with the melted sugar and then spread onto the bread, so you end up with quite a thick gloopy covering of sugar, whereas the scaninavian rolls all had the melted butter brushed on and the sugar sprinkled over later, so it had a bit of a less intense filling!
I also decided to shape these differently, so I had a look online and found this really pretty method for making twisted knot cinnamon rolls.
I really enjoyed these, and I much preferred them to the recipe I usually use so I will definitely be making them again!
Variations: You can use ground cardamom in the filling for a different flavour!
I will be bringing these along to Fiesta Friday 111, hosted by Angie and co-hosted by Naina @ Spice in the City and Julianna @ Foodie On Board.
Happy Friday everyone!
Ingredients: Makes 12 Rolls
- 500g strong white bread four
- 10g yeast
- 10g salt
- 50g caster sugar
- 1 egg
- 250 warm milk
- 50g butter, melted
- 150g soft brown sugar
- 2 tsp ground cinnamon
- 100g icing sugar
- 1-2tbsp water
- pearl sugar
Combine the flour, yeast, salt, sugar, milk, eggs in a large bowl and mix until it forms a rough ball of dough.
Turn out onto a clean work surface and knead until smooth and elastic. Return to the bowl and leave and prove for 1 hour, until doubled in size.
Combine the sugar and flour
Turn out onto a floured work surface and roll out into a large rectangle about 1cm thick.
Brush all over with the melted butter, making sure the mixture reaches right to the edges.
Scatter over the cinnamon sugar mixture and spread up to the edges.
Fold into thirds, and cut into 12 strips
Take each strip and stretch and twist into a long spiral. Wrap the strip twice around your fingers and tuck the ends into the bottom forming a knot.
Place on a greased baking tray and cover with clingfilm. Leave to prove again for an hour until doubled in size.
Preheat the oven to 180C
Bake in the preheated oven for 15-20 minutes until golden brown. Leave to cool on a wire rack.
Mix together the icing sugar and water until the mixture forms a loose glaze-like consistency. Brush the glaze over the rolls, and scatter over some pearl sugar.
Serve and enjoy!