How to prepare Swedish cinnamon brioche at home (this anche cinnamon rolls o Kanenbullar) in the original recipe. Super soft and fragrant

Today the recipe from the Swedish cinnamon brioches, cinnamon rolls o Cinnamon buns: three names for the same dessert. The iconic brioche Swedes to cinnamon, super soft and very fragrant, inevitable during coffee breaks in Sweden and that everyone, At least once in a lifetime, we bought at Ikea during a frenzied shopping trip.

By now Swedish cinnamon brioches have become a dolce global, and because Ikea has made them forcefully enter the homes of all Italians, both for their undoubted goodness. A bit’ like the HOT CROSS BUNS, the Anglo-Saxon sweet rolls that are traditionally eaten at Easter. Honestly after eating these croissants in Sweden and Norway, I can't eat them anymore Swedish cinnamon brioches that they sell at Ikea. I definitely prefer making them at home.

Swedish cinnamon buns: the original recipe

I'll leave you there ricetta originale dei Kanelbullar o cinnamon rolls, prepared using strong flour (manitoba) and a little brewer's yeast. Among other things, Swedish brioches are an egg-free dessert. So, I let the dough rise for a long time to obtain light and digestible cinnamon brioches. Compared to the original recipe I instead slightly decreased the quantity burro of the filling to the cinnamon and I added the orange peel. Which is definitely not part of the original recipe for Swedish cinnamon brioches.

But that, in my opinion, with the cinnamon and the cardamom (necessary ingredient, listen to me) it goes very well and gives these brioches an even better aroma. I have to admit that these Cinnamon buns they are very good: I made the full dose and frozen breakfast pastries I countless future!

Simple brioche recipes for breakfast

Furthermore, if you wanted to try your hand at breakfast croissants, I cannot help but recommend you try one of the emblems of Sicily: the BRIOCHES COL Tuppo SICILY. And if you are greedy like me, adorerete the BRIOCHES VENETIAN WITH PASTRY CREAM and the very fast ones TRECCINE OF RICOTTA.

If you prefer a sweet bread, you can try the recipe LIGHT BRIOCHE BREAD WITHOUT KNEAD: simple to do, perfect for spreading with jam or chocolate cream. Instead, you want to try an original and seasonal brioche? Then i CINNAMON PUMPKIN ROLLS they're right for you: they are rolled brioches, like these Swedes, but there is pumpkin in the dough. So they are orange, spicy and have a creamy cheese frosting that makes them irresistible. And now I wish you a good day!

BRIOCHES SWEDISH CINNAMON - CINNAMON ROLLS - CINNAMON BUNS

Portions: 12 Preparation: 1 person Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 6 voted )

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Ingredients

• Doses for approximately 25 brioches

500 milliliters of 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 manitoba flour

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

Procedure

FOR THE BRIOCHE DOUGH - To prepare the cinnamon rolls, Swedish cinnamon brioches, 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 cut into pieces, the 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 the dough to rest until it doubles in volume in a bowl lightly greased with butter and covered with cling film so that it does not crush the dough.: I let it rise for 5 hours in a room with heating, then at about 25 degrees. When the dough has risen well, 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 dough will be a lot) about half a centimeter thick.

FOR THE FILLING AND COMPOSITION OF THE BRIOCHE - Work the butter and sugar in a bowl, the cinnamon and the orange zest to obtain a cream and spread it carefully over the entire surface of the rectangles up to about a centimeter from the edge. Roll the brioche rectangles tightly on themselves from the long side and make 2 centimeter thick rolls..

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 cling film and leave to rise for at least an hour, always in a warm environment: they should visibly swell.

COOKING SWEDISH CINNAMON BRIOCHE - 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 switch to the fan function for 2 minutes so that the cinnamon rolls are golden brown. 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!