‣ Start by warming a bit the milk (around 37°C) and melt the butter.
‣ You can also take out of the fridge the butter for the filling and let it warm to room temperature. ‣ Pour a bit of the milk over the yeast and leave it for 15min. (Check the instruction of your yeast, it may differ a bit).
‣ Mix in a big bowl the flour, sugar and 1 pinch of salt.
‣ When the yeast is ready mix it with the melted butter and the rest of the milk.
‣ Pour this into the bowl of flour, and knead by hand or with a mixer.
‣ When the dough doesn't stick to the bowl anymore(it needs to be knead during 10-15mins to reach this), store it at room temperature with a cloth covering the bowl.
‣ Let it rest for 30mins.
‣ Meanwhile, you can prepare the filling. Take the butter that should be quite soft, at room temperature, and stir it with the sugar and the cinnamon.
‣ Time to make the rolls! Put a bit of flour on your table to avoid the dough to stick.
‣ Roll it out until you get a 20*50cm rectangle, with a thickness around 5mm (Don't make it thicker or the rolls will be huge!)
‣ Now you have to cover it with the filling. I recommend you to warm the mixture 5-10sec in the microwave, it will be easier to spread. ‣ You can now roll the dough.
‣ Cut slices about 2cm thick and let them rest for 30mins. I recommend you to use small "paper cases" to place and cook the rolls, unlike I did...
‣ Preheat the oven at 225°C
‣ Beat an egg and brush it over the rolls. Add a bit of pearl sugar over it (the one I've used is strange and not so good, but I couldn't find the proper one...).
‣ Bake for around 8mins until golden.
Kanelbullar are one of the cakes eaten during the mandatory fika (coffee break) in Sweden. They taste better a bit warm. You can also add saffron or cardamom to the dough.