← Nouns Cooking · Bakery

Ingredients

• 450 g plain or strong bread flour, plus extra for dusting
• 50 g Sugar
• 1 tsp Salt
• 2¼ tsp fast-action dried yeast (one 7 g sachet)
• 240 ml whole milk, lukewarm
• 60 g Butter, melted
• 1 large egg
• 75 g unsalted butter, very soft
• 100 g light or dark brown sugar
• 1 tbsp ground cinnamon
• 100 g Cream cheese, soft
• 30 g Butter, soft
• 150 g Icing sugar
• ½ tsp Vanilla extract

Method

1. Mix the flour, sugar, salt and yeast in a large bowl. Add the milk, melted butter and egg and mix to a soft, slightly sticky dough. Knead for 8–10 min until smooth and springy.
2. Put in an oiled bowl, cover and leave somewhere warm for 1 hour, or until doubled.
3. Butter a 23 × 33 cm baking tin. Mix the filling butter, brown sugar and cinnamon into a paste. Roll the dough to a 30 × 45 cm rectangle and spread the paste right to the edges, leaving a 1 cm strip clear on one long side.
4. Roll up tightly from the other long side and pinch the seam. Cut into 12 even slices with a sharp knife or a loop of dental floss, and set them cut-side up in the tin.
5. Cover and prove for 45 min until puffy and touching. Meanwhile heat the oven to 180°C (160°C fan, 350°F).
6. Bake for 22–25 min until golden; the centre roll should read 88–90°C (190–195°F) on a thermometer. Cool for 10 min.
7. Beat the cream cheese, butter, icing sugar and vanilla until smooth and spread over the warm rolls.

Tips

• Make ahead: after shaping, cover and chill overnight, then let them sit for 30–45 minutes before baking.
• In Sweden they are kanelbullar, flavoured with cardamom; add 1 tsp ground cardamom to the dough.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking BBC Good Food