Swedish or American Cinnamon Rolls… which are the yummiest?

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The most common question I, Susanna, get in New York when talking about Swedish IKEA, is: Do their cinnamon rolls really taste like they should??? And the answer is simply no, they don’t. Here’s a recipe for how the Swedish ones should taste and also a great recipe for American ones… which are the yummiest?

American Cinnamon Buns, Sticky Buns

Extra big and fluffy buns with lots of filling. If you want you can add roughly chopped pecan nuts and raisin to the filling. The filling gets a deeper caramelized flavor with the brown sugar. Unlike in the Swedish buns, in the American buns you mix all the ingredients in the filling.

Sticky Buns

3 big buns:

  • 300 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 120 g sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla sugar or a few drops liquid vanilla extract
  • 2 teaspoons ground cardamom seeds
  • 150 g butter, softly room tempered
  • 1 egg
  • 700-720 g wheat flour

Filling:

  • 225 g butter, softly room tempered
  • 65 g sugar
  • 75 g brown sugar
  • 1 tablespoon ground cinnamon

Brush:

  • 1 egg
  • Nib sugar

Powdered sugar frosting:

  • 90 g powdered sugar
  • 1-2 tablespoons water

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt, cardamom, egg and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Mix all filling ingredients. Divide the dough into three pieces and knead and shape into round buns. Use a rolling pin to shape the dough into two flat rectangles, about ½ cm thick and spread the filling. Fold the dough from the middle and cut into 1½ thick pieces, twist the pieces and put them in buttered cake molds or pie molds 20-22 cm/8 inches diameter. Start from the middle and work outwards in a spiral until the molds are filled. Squeeze the seams together with your fingers. Let the dough rise another 30 min under a cloth. Mix the frosting ingredients. Brush the buns with an egg, lightly beaten with a fork, and pour nid sugar. Bake the buns in the middle of the oven for 15-17 minutes or until they get a nice, golden color. Take out the buns. Mix the frosting and pour over. Let them cool without a cloth. Powder with powdered sugar. Slice up like a cake.

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Classic Swedish Cinnamon Rolls

Ca 40 cinnamon rolls

  • 500 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 1 dl/0,4 cup sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cardamom
  • 150 g butter, softly room tempered
  • 800-840 g wheat flour

Filling:

  • 100 g butter
  • 85 g sugar
  • 2 teaspoons ground cinnamon

Brush:

  • 1 egg
  • Nib sugar

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt, cardamom and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Put paper molds on a tray. Divide the dough into two pieces and shape into round buns. Use a rolling pin to shape the dough into two flat rectangles, about ½ cm thick, and spread the filling over it. Start with butter, and then pour the sugar and cinnamon over the butter. Roll up the dough and cut it into pieces, or fold the dough by the long side and cut into 1½ cm thick pieces, twist them and make knots. Put the buns in paper molds or directly onto buttered trays. Let the buns rise another 30 min under a cloth. Brush the buns with an egg, lightly beaten with a fork, and pour nib sugar on the buns. Bake the buns in the middle of the oven for 8-10 minutes. Take out the buns and let them cool with a cloth.

14 responses

  1. Pingback: Fall | Crafted by Lindy

  2. Hi, I’m Silvia an italian blogger.
    I with 4 friends of mine have created a group named “re-cake”.
    We surf the net looking for a tasty, lip-smacking cake and we prepare it.
    We are pleased to inform you that we have chosen one of your wonderful recipe, the Swedish cinnamon rolls, and now it’s mentioned on all the italian social networks!
    We hope you will enjoy it!!!!!
    If you want to see what we have done, these are our links: http://trafornelliepennelli.blogspot.it, http://www.acquaefarina-sississima.com, http://ilfiordicappero.blogspot.it, http://dolcizie.blogspot.it, http://amichecucina.blogspot.it.
    Bye and see you soon.
    Silvia.

  3. Pingback: American or Swedish Cinnamon Rolls | Home to Home DIY Home to Home DIY

  4. Pingback: Buns cake ovvero la seconda versione di una nota re-cake!! | Food Blogger Mania

  5. Would you please tell me how you made the large, beautiful cinnamon role look like that? More precisely, how did you roll it? I make Swedish tea ring every year. It is a recipe handed down from my husbands family, and the roll and cut is complicated. I would love to learn the technique used above. It looks twisted?

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