Kanelbullar - Swedish Cinnamon Rolls

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Warm milk (1 cup (110°f or 43°c))
• Granulated sugar (1/4 cup)
• Unsalted butter (1/2 cup, melted)
• Egg (1 large)
• All-purpose flour (4 cups, plus more for dusting)
• Salt (1/2 teaspoon)
• Ground cinnamon (2 teaspoons)
• Brown sugar (1/2 cup, packed)
• Unsalted butter (2 tablespoons, softened (for filling))
• Pearl sugar (1/4 cup (for topping))

Instructions

1. In a small bowl, dissolve the active dry yeast in warm milk (about 110°F) and let it sit for approximately 5 minutes until frothy.
2. In a large mixing bowl, combine the yeast mixture, granulated sugar, melted butter, and egg. Mix well until fully combined.
3. Gradually add the flour and salt to the mixture, stirring until a dough begins to form.
4. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
7. In a small bowl, mix together the ground cinnamon, brown sugar, and softened butter to create the filling.
8. Roll out the risen dough into a large rectangle, about 1/4 inch thick.
9. Spread the cinnamon sugar filling evenly over the dough, ensuring it reaches the edges.
10. Starting from one long side, tightly roll up the dough into a log.
11. Cut the log into 12 equal-sized pieces and place them on the prepared baking sheet, cut side up.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes.
13. Sprinkle the tops of the rolls with pearl sugar for that signature crunch.
14. Bake in the preheated oven for 15-20 minutes, or until golden brown and fragrant.
15. Remove from the oven and let the rolls cool slightly on a wire rack before serving warm.