Cinnamon rolls

Cinnamon buns is a must on the “Swedish fika”. If you don´t have pearl sugar on top you can add almond slivers instead. These sweet rolls are delicious to dip in ice cold milk.

Components
Cinnamon rolls
Pearl sugar
Ice cold milk

Ingredients 4 servings

Cinnamon rolls
300 ml (10.14 fl oz) milk
55 g (1.94 oz) eggs
55 g (1.94 oz) butter
55 g (1.94 oz) sugar
600 g (21.16 oz) wheat flour
25 g (0.88 oz) fresh yeast
3 g (0.11 oz) cinnamon
60 g (2.12 oz) sugar
60 g (2.12 oz) unsalted butter, soft
90 g (3.17 oz) pearl sugar

Instructions

Cinnamon rolls
Mix the milk, eggs, butter and yeast in a bowl until the yeast has dissolved.
Add the sugar and four.
Knead for 10 minutes. The dough should be slightly sticky.
Let the dough rise for 1 hour.
Add some more flour if the dough is too sticky to handle.
Roll out to a large square, approximately 4 mm thick.
Mix the cinnamon, sugar and butter to a soft spread. Spread it onto the dough.
Roll into a roulade. Cut the roulades 10 mm thick and place the slices on a baking paper lined tray.
Dip a pastry brush in some cold water and brush the rolls. Sprinkle the pearl sugar on top.
Let the rolls rise, covered, for 1 hour. Preheat the oven to 175° C (347 degrees Fahrenheit).
Bake for 10-15 minutes until the roulades are golden brown.
Cool on a wire rack.

Assembly
Pour some pearl sugar onto the plate.
Arrange some cinnamon rolls on the plate.
Serve with a glass of cold milk.