So, according to my Swedish cookbook, baking of wheat bread originated from year 1800, about the same time coffee became a drink of common access. An interesting little fact I’d say.
The dough:
50 g yeast
150 g butter
5 dl milk
0.5 tsp salt
1-1.5 dl sugar
1 egg
1.5 liter flour
The filling:
75 g butter
1 dl sugar
2 tsp cinnamon
+ 1 egg (for brushing over rolls before baking)
How it’s done:
- crumble the yeast in a bowl
- melt the butter, add milk and warm up to 37C (finger-warm)
- pour some of the mix over the yeast and stir until it’s dissolved
- add the rest of the mix + salt, sugar, egg and most of the flour
- work the dough until it’s not sticky any more
- sprinkle some flour over the dough, leave it in the bowl with a towel over and let it rise for 30 min
- mix the ingredients for the filling so it becomes spreadable
- work the dough again for a few minutes
- take it out of the bowl now and use more flour if needed
- split the dough in two (or four if that’s easier to work with at a time)
- roll out the dough flat, it should be a rectangular shape
- divide the filling equally on the dough
- furl the dough so it becomes a long roll all together
- cut rolls in about 2 cm thick pieces
- lay them in paper forms on a tray
- let them rise under a towel 20-30 min
- brush them with a beaten egg
- bake them in the oven at 250C, 8-10 min
They stay fresh only for a few days, put them in plastic bags or in a jar. In the freezer they should be good for six months if you don’t eat them before that is.
There you have it. And I should of course have taken some photos of the process, but didn’t think of it when in the middle of the baking. In fact, it was only afterwards I thought of writing a post on it. But there are plenty of websites to check if you need visual instructions. It’s always a little easier to understand that way. I’m not sure if I used the right wording everywhere when describing it but I hope you get the idea of how it’s done.
Want the story behind all this? then go check out why we always have cinnamon rolls in the freezer.







