Swedish Cinnamon Rolls

Swedish cinnamon rolls are by far one of my favorite things to bake in the world!  Growing up half American/half Swedish, my Mom has always made sure that we stay close to our heritage and for me – that was really through baking.



  • Dough:
    • 1 tablespoon instant yeast
    • 2 1/2 to 2 3/4 cup unbleached bread flour
    • 1/2 teaspoon ground cardamom (optional)
    • 1/4 teaspoon fine sea salt
    • 1/2 cup unsalted butter, melted
    • 1 cup milk, warmed to 115 degrees F.
    • 1/4 cup cane sugar
    • 1 teaspoon pure vanilla extract
  • Filling:
    • 6 tablespoons margarine, softened
    • 1/2 cup packed light brown sugar
    • 1 tablespoon ground cinnamon
    • 1/3 cup cane sugar
    • 1 teaspoon pure vanilla extract
  • Topping:
    • 1 egg
    • 1/2 cup pearl sugar to sprinkle on top
  • Traditionally you top these cinnamon rolls with ‘pearl sugar’ but it is hard to come by.  I buy mine on Amazon


  1. In a large bowl whisk together 2 cups of the bread flour with the sugar, vanilla, salt and ground cardamom.
  2. In a small pot, heat up butter and milk to 115 degrees and mix in yeast.  Let stand for 5 minutesIMG_6172
  3. Add to the flour mixture and using a wooden spoon, stir well to create a soft smooth dough. Add enough of the remaining 3/4 cup flour to create a smooth dough that isn’t sticky. IMG_6173.JPG
  4. Cover with plastic wrap or a clean towel (I always us a towel, but it is preference) and set aside to rise for an hour or until almost doubled in bulk (depending on temperature of your kitchen).
  5. For the filling: in a small bowl, stir the filling ingredients together well until a smooth, spreadable paste is formed.

  6. When the dough has risen, remove it from the bowl to a clean, lightly floured work surface. Pat and roll the dough out into a large rectangle, about 14-inches x 18-inches and about 1/4-inch thick.IMG_6178

  7. Spread the margarine/sugar/cinnamon filling evenly over the dough rectangle.IMG_6179

  8. Working from the long side of the dough, roll the dough into a spiral log, keeping the dough rolled as tightly as possible. Pinch together the dough seam at the end of the roll, and cut into 12 equal pieces.

  9. Place in 12 buttered muffin tin cups, on a buttered baking sheet, in a 9×13 pan or on a baking sheet in large cupcake liners. Brush on egg and sprinkle each bun with the pearl sugar and cover the rolls with a clean kitchen towel to rise for about 20 minutes while the oven preheats to 475 degrees F.IMG_6185.JPG

  10. Bake the buns for about 10 minutes until golden brown. Serve warm or at room temperature.


7 thoughts on “Swedish Cinnamon Rolls

  1. Yummy! That looks like a recipe I need to add to my list! I’m a new blogger and saw your post on the community page – thanks for posting and looking forward to reading more!

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