I found this recipe while I was in Sweden, and wow... Very good! These are less sweet than your average American cinnamon roll, but have such a wonderfully unique flavor. Perfect with a strong cup of coffee and sharing with friends.
Yeild: About 20 rolls
1 Envelope Yeast (1 Tbsp)
2 Tablespoons Butter, melted
1 Cup Milk
¼ Teaspoon Salt
¼ Cup Sugar
3 Cups of Flour
1 Teaspoon Cardamom
2 Tablespoons Butter
3 Tablespoons Sugar
1 Rounded Teaspoon Cinnamon
1 Beaten Egg
Pearl Sugar (available at Scandinavian shops)
Combine milk & butter and heat until lukewarm and transfer to a large bowl. Sprinkle the yeast over milk mixture. Stir until dissolved and let rest. Sift together, flour, sugar, cardamom & salt. Add the dry ingredients, mixing until the dough is elastic and not sticky. Cover bowl with a towel or plastic wrap and place in a warm area to rise for 30 to 40 minutes. (To save time, you can also do this step the night before and let the dough rise in the refrigerator.)
While dough is rising, prepare the filling. Soften the butter and add the cinnamon and sugar to make a thick, spreadable mixture.
When the dough has risen, knead for three minutes, and turn out on a lightly floured board. Roll it into a rectangle about 1/3-inch thick. Spread the filling over the whole top.
Roll up, starting at the widest end, into a long log and cut into 20 slices. (You may want to refrigerate the dough for 15 minutes to help firm it up before cutting.)
Put cupcake papers on a cookie sheet (or place on a greased cookie sheet) and place dough slice in each.
Preheat oven to 425ºF while you let your dough rise for 20 minutes. Brush with beaten egg mixture or milk and sprinkle with pearl sugar. Bake for 10 minutes (maybe less, watch during the last few minutes until golden.