Kanelbullar

I know, I haven't published anything for soooo long...but from now on I will really try to update this English blog too!

This recipe is really a very good one: it's easy, it doesn't require special hard-to-find ingredients and the result is amazing, even still after a few days!

Kanelbullar are Swedish cinnamon rolls, which you can find in almost every cafè there...in Sweden they even dedicated a day to this delicious pastry: the 4th October!

Ingredients (for 16-17 pieces):

- 1 1/4 cups (300 ml) lukewarm milk

- 21 g. yeast

- 600 g. flour

- 1 organic egg

- 50 g. + 5 Tbsp. cane sugar

- 1 pinch of salt

- 1 tsp. cinnamon

- 75 g. + 50 g. butter

 Dissolve the yeast in the lukewarm milk and put aside.

In a large bowl mix the flour with 50 g. of sugar,  salt, egg and 75 g. of melted butter. Add the milk with the yeast and knead as long as the dough becomes smooth and elastic. Form a ball with the dough, cover it with a dishcloth and let it raise for about 30 minutes.

Spread the dough using a rolling pin and form a rectangle of about 20x 50 cm (8x20 inches).

Melt 50 g. of butter, keep 1 Tbsp aside for later, and brush the dough with the rest of the butter. In a small bowl mix 5 Tbsp. of sugar with 1 tsp. of cinnamon, keep 1 Tbsp of the mixture aside for later as well, and spread the rest of the sugar-cinnamon-mixture on the dough.

Roll together the dough from the longer side and cut 16 slices of 3 cm (1, 2 inches).

Put the little rolls on 2-3 baking pans, flatten them gently with your hands, cover them with some dishcloths and let them raise another 20 minutes.

In the meanwhile preheat the oven (200°).

Bake the cinnamon rolls for about 10 minutes, brush them right away with the butter and spread the sugar-cinnamon-mixture over them.

Serve lukewarm or cold.