EZ DOH Blog & Recipes: Kanelbullar! Swedish Cinnamon/Cardamom Rolls

I always take some baked goods in to the office I work at on Wednesdays. I usually take in a recipe I have never tried before and this Wednesday was no different. The staff is used to my baking adventures, so I can depend on them to give me honest feedback. However, this week I walked in and there were only two other people in the office....and shortly thereafter, one salesman left, so there was just another girl and myself....and all these rolls. She had one and raved, so I had one and instantly fell in love with this recipe. She had another...then I went in and hid two away on a plate to take home to my step-mom and her nurse....she went in and quietly wrapped up two to take home to her hubby.....I went in and took one more for my trip home......By this time, more of the salesmen had come in from their golf outing....and there weren't many rolls left - tee hee!

These really are delightful - Not too sweet, and with a melt-in-your-mouth dough. Plus, they are oh-so pretty, which makes me love them even more.

Kanelbullar

(or Swedish Cinnamon/Cardamom Rolls)

Dough:

¼ Cup warm water

1 Tbsp. Red Star Platinum yeast

¾ Cup warm milk

2 ½ -3 Cups unbleached all-purpose flour

¼ Cup sugar

1 tsp. ground cardamom

½ tsp. salt

1/3 Cup butter, melted and cooled slightly

Filling:

½ Cup sliced almonds, ground in a food processor (or use almond meal)

2 Tbsp. sugar

1 ½ tsp. ground cardamom

1 ½ tsp. cinnamon

Topping:

1 egg, beaten

Pearl or crystal sugar for sprinkling

(Process pics for roll formation are below, tho' they're not great pics - LOL!)

Pour water into EZ DOH bucket and stir in yeast. Let sit 1-2 minutes. Add 1 cup of flour, then remaining ingredients. EZ DOH-it for 2-3 minutes, or until a smooth dough has been produced (you may need that additional ½ cup flour to avoid a very sticky dough). Remove dough from bucket. Spray interior of bucket with cooking spray and place dough back in the bucket. Cover and let rise until doubled.

While the dough rises, prepare the filling by placing the almonds and the sugar in a food processor and blend thoroughly (the original recipe describes this as resulting in almond paste. I didn’t really find that to be true, though I kept blending and blending J . ) Combine this, along with the other filling ingredients, in a bowl and mix until all ingredients are evenly distributed.

Remove the dough from the bucket and, on a lightly floured surface, roll out into a large rectangle. Spread the filling over the dough and fold dough into thirds, lengthwise. Lift one-third of the rectangle towards the center of the dough, then lift the final third over that, aligning the edges of the dough. Cut into 12 strips. Cut each strip down the middle, stopping about 1 inch from the top . Twist “legs” and join ends to make a bun. Place in a paper baking cups that have been sprayed lightly with cooking spray. Place on a baking sheet. Cover and let rise for 30 minutes. Brush lightly with beaten egg and sprinkle with sugar. Bake at 425 for 15-20 minutes, till golden.