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.

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


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.

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