The authentic recipe for the delicious Scandinavian Cinnamon rolls

Level: Easy
Total time: 2h 30min

Do you love Scandinavian cinnamon rolls but always thought they were too difficult to make? Well, think again. Follow the simple steps below and I guarantee you will succeed to make the most delicious cinnamon rolls you have ever tasted! This recipe is without the topping of icing sugar cream, which I find too sweet. But feel free to add it if you are up for a real sugar bomb.

I am warning you though: The danger with these cinnamon rolls is to eat too many! 🙂 Served hot they become quickly addictive. I have stopped making double portion (I used to think I would be able to freeze some) as they tend to disappear in 24 hours no matter how many I make…

THE TIPS TO SUCCEED

1: Make sure your milk/butter mixture is at the same temperature as your finger (approx 37°c). If colder, you may have to let the dough rest longer. If too hot, you will kill your yeast.

2: You may want to make a double portion straight away! Put the rest in the freezer as soon as they have cooled down and heat them up at 90°c. They will be just as good.

Let’s get started

Ingredients

Dough

• 450 g Flour
• 50 g Sugar
• 1 pk Dry yeast
• 1 pinch Salt
• 100 g Butter
• 250 ml Milk

Filling

• 100 g Butter room temperature
• 50 g Sugar
• 1 tbsp Cinnamon
• 1 tbsp Vanilla sugar
• Raisins optional

Topping

• 1 pcs Egg
• Brown Sugar

How to do it

Start by melting the butter over low heat, then add the milk and allow the mixture to reach finger temperature. Meanwhile, mix the flour, sugar, yeast and salt in the kitchen robot bowl. Add the milk/butter with the dry ingredients and let the machine turn on level 2 for 3-5 minutes. The dough should get smooth and let go of the bowl.

Put a table cloth over the bowl and let it rest for 1h (if you are in a hurry you can shorten it to 30 minutes). Meanwhile, add all the ingredients for the filling (except the raisins) in a bowl and mix with a fork.

Roll out the dough to 30×60 cm using a rolling pin, spread the filling over the dough and drizzle over the raisins. Then roll the dough tightly together with your hands and cut it in slices of 2-3cm. Place the slices on a baking paper covered baking tray. You might want to flatten the slices slightly. Cover with a kitchen towel and let it rest for 45 min – 1 hour

Put your oven to heat at 225°c

Mix the egg with a fork, brush it over the slices and drizzle with brown sugar.

Bake in the middle of the oven for approx 10 minutes

An alternative way to use this recipe

You can also use this recipe to make what we call a “kringle”. Make 1,5 portion of the recipe. When you have rolled the dough up with the filling, lay it in a circle on your baking tray. Cut almost through, using a pair of scissors, 1,5cm thick slices and lay them out to the side alternating left and right. Adjust the cooking time and temperature to 20 minutes at 200°c.

How to serve the Scandinavian cinnamon rolls?

Let the cinnamon rolls cool down a few minutes and serve them while still hot. If you want to add the glazing sugar cream, mix glazing sugar with water and add on top when the rolls are lukewarm.