Swedish cinnamon brioche

Swedish cinnamon brioche, ovvero i cinnamon rolls, the famous Swedish cinnamon roll that we all know,either because they have become a global sweet, and because Ikea has made them forcefully enter the homes of all Italians. I followed the original recipe of cinnamon rolls, but using a flour Manitoba and very little yeast. So, I left to rise for a long time the dough and also also increased slightly’ the dose of sugar in the dough. I have slightly decreased the amount of butter in the filling, because I like a little’ less fat and added to stuffing the orange peel in my opinion with the cinnamon and cardamom goes well and gives these pastries an even Christmas aroma. I must admit I am delicious: I made the full dose and frozen breakfast pastries I countless future!

BRIOCHES SWEDISH CINNAMON - CINNAMON ROLLS (doses for 30 rolls)

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PORTIONS: 20 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 500 ml whole milk
  • 15 grams of fresh yeast or 5 grams of dry yeast
  • 5 grams of diastatic malt (Optional)
  • 130 grams caster sugar
  • 800 grams of flour manitoba
  • 150 grams soft butter
  • 2 tsp cardamom powder
  • half a teaspoon of salt
  • FOR THE FILLING:
  • 100 grams soft butter
  • 120 grams of caster sugar
  • 2 teaspoons ground cinnamon
  • grated rind of two oranges
  • AND STILL:
  • 2 egg yolks
  • 6 tablespoons cream
  • granulated sugar as required

PROCEEDINGS


Swedish cinnamon brioche

Per preparare i cinnamon rolls, Swedish cinnamon brioche, We must first dissolve the yeast in a little warm milk (not warm!). Put everything in the platenaria using the kneaders, and add the sugar, the malt, the butter, Salt, the cardamom powder and flour, mix everything with the hook until mixture is smooth, smooth, shiny and elastic. It will take about 15 minutes at low speed. Leave to rest until it doubles in volume the dough in a lightly greased bowl of butter and covered with plastic wrap so they don't crush the dough: I did bump up 5 hours in a room with heating, then at about 25 degrees. When the dough is well leavened, deflate it and spread it out with a rolling pin on a lightly floured surface into two rectangles (I say two because if you follow these doses the mixture will be quite) about half a centimeter thick.

Work the butter and sugar in a bowl, the cinnamon and orange zest so creamy and spread carefully over the entire surface of the rectangles until a centimeter from the edge. Roll them tight on themselves on the long side and cut of 2 cm thick swivels. Coat two or three baking sheets with parchment paper and arrange over the brioche cinnamon. You must have the cinnamon rolls well spaced, because with the increase of volume leavening. Cover with plastic wrap and let rise for at least an hour (I 2 hours) always in a warm place.

Preheat the oven to 180 degrees static. Whisk the egg yolks in a bowl with the cream mixture and brush with the cinnamon brioche, then garnish with sprinkles and bake for 8 minutes, then move on for 2 minutes at breezy function so that the cinnamon rolls remain clearly golden. Remove from oven and serve still warm brioche cinnamon. The cinnamon rolls you can safely freeze and heat in a 100 degree oven for breakfast. Bon appétit!

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20 comments

Antonella 5 November 2016 at 17:07

And who said that the panettone should necessarily be round?!
ADA, they are spectacularly, only seen is Christmas already! Cinnamon, the orange peel and then cardamom… They'll look everywhere just to try them!
Hello and happy Sunday!
Antonella

Reply
Ada Parisi 5 November 2016 at 17:32

Antonella thanks! I adore and really were almost made for Christmas: the scent of cardamom, cinnamon and orange called it just a nice vin Brulee…Will you let me know how to find them? A dear greeting. ADA

Reply
Silvana January 27, 2015 at 17:32

Hi Ada…I don't want to seem precisina but in fact named KANEL BULLAR BAKING TIN……I know I have been there 3 years percho in Stockholm . big kiss

Reply
Sicilians creative in the kitchen January 27, 2015 at 17:41

Hi Silvana, Yes the Swedish name is what you say. For re-cake we decided to use that English, a language more ' spread ', but of course the original name is kanel bullar baking Tin. Kisses to you, ADA

Reply
Daniela May 4, 2014 at 12:07

Where you find the malt?

Reply
Sicilians creative in the kitchen May 4, 2014 at 18:57

Hello Daniela, the malt is in specialty stores like Eataly or in large supermarkets. You can easily replace with a teaspoon of honey, that is the same as. ADA

Reply
2 Friends in the kitchen December 27, 2013 at 17:31

in the chaos of the holidays I had lost your cinnamon rolls, I really like the Orange flavor in the stuffing, see you soon and happy new year

Reply
Sicilians creative in the kitchen December 27, 2013 at 18:31

Ciao Miria, Imagine! I'm lost alone between one thing and another! The orange is my touch Sicilian 🙂 dear good year!

Reply
Pattipa December 14, 2013 at 19:13

ADA, are beautiful and fragrant… What beautiful photos, As always! A bascione!

Reply
Sicilians creative in the kitchen 15 December 2013 at 20:01

Hi Patti! EH, for photos step compliments to Gianluca and, While we are, I'm going to grab a croissant passing through the kitchen! A hug, ADA

Reply
Viviana December 13, 2013 at 13:08

That balili, I adoroo! As soon as I get my hands on her in the kitchen and then fionderò me cardamom, SI salvi chi può! Other than line!
Bellisima the idea of ​​the orange 😀 big and good as always Ada!

Reply
Sicilians creative in the kitchen December 13, 2013 at 14:00

Viviana! Good to see you here, at worst you mention and the cardamom I'm sending I! A big hug! ADA

Reply
Silvia December 13, 2013 at 11:02

Ada Bravissima a cake sui generis 😉
I also find that the peel of the orange with the cinnamon is a combination perfectly timed.
See you soon!!!
Hello, Silvia.

Reply
Sicilians creative in the kitchen December 13, 2013 at 14:00

Hello Silvia! The idea of the photo is a little’ to play with the idea of ​​panettone 🙂 I love the orange zest, put it anywhere!

Reply
Serena December 13, 2013 at 09:36

Brava! the final product and presentation!
congratulations!

Reply
Sicilians creative in the kitchen December 13, 2013 at 13:59

Thanks Serena! I had many advanced panettone molds… from which one understands that the cake is not my forte… 🙂

Reply
Anna 12 December 2013 at 23:54

Hi Ada, nice idea the Orange , the next time I try too,because you certainly do are really good.

Reply
Sicilians creative in the kitchen December 13, 2013 at 14:01

Hi Anna! You will try the Orange and I on Christmas Hat! A hug, ADA

Reply
Elisa 12 December 2013 at 23:24

I really like the orange in the filling!
And beautiful picture!!!!
See you at the next king cake!!!
Hello

Reply
Sicilians creative in the kitchen December 13, 2013 at 14:01

Hello Elisa… the photo is not me, the Orange though Yes and in my opinion a more festive note! A hug, ADA

Reply

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