Swedish Cinnamon Rolls

1 1/4 cups whole milk
3/4 cup unsalted butter (1-1/2 sticks or 12 tablespoons)
1/2 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour
For the filling:
6 tablespoons unsalted butter, melted
1/2 cup sugar
3-4 tablespoons cinnamon
On top:
1 egg
2 tablespoons water
2 tablespoons pearl sugar

In a medium saucepan, heat milk over medium heat until small bubbles form around the edges and the milk reaches 180° F. Turn the burner off and add in the 1-1/2 sticks of butter, half cup of sugar, cardamom and salt. Stir to combine and continue stirring until the butter is completely melted. The mixture should be between 110° F and 120° F at this point. If the temperature is higher, wait for it to drop slightly before proceeding.

Sprinkle yeast over the milk mixture and let it sit for 10 minutes. When the yeast is frothy, mix it in and move to a stand mixer or large bowl. Using a spoon or paddle attachment at first and then a dough hook, slowly mix in the flour 1/2 cup at a time, stirring to completely incorporate after each addition until all four cups of flour are mixed in and the dough is smooth. Cover the bowl and let the dough rise in a warm spot for one full hour.

When the dough has risen, punch it down and knead lightly. On a lightly floured surface, roll the dough into a large rectangle. Spread half the melted butter for the filling on the dough using a pastry brush to brush to the edges. Sprinkle the top with remaining sugar and then cinnamon (you can use extra cinnamon if you desire). Roll the dough lengthwise into a long tube and then cut off 1-1/2″ sections/rolls.

Place each roll in a greased baking pan or on a lined baking sheet at least 3 inches apart. **If you desire, you can refrigerate the rolls at this point and take them out for their second rise 1-2 hours before baking.** Cover rolls and allow them to rise in a warm place for 45 minutes to an hour until they are puffed up. They will continue to rise in the oven, so be sure to allow room for that..

When the rolls have risen, preheat the oven to 425° F. Beat together the egg and water and brush over the tops of the rolls. Sprinkle with pearl sugar. Bake for 8-12 minutes until the tops start to turn golden brown. Remove from oven and glaze, if desired, and then allow to cool slightly. Serve warm.


Makes 20 cinnamon rolls.