Kanelbullar - Cinnamon Rolls

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Rolling pin guides

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Step 1

Mix the yeast with the whole milk and honey in a bowl. Mix well and wait 10 minutes for the yeast to activate. In the bowl of the mixer (or, if you work by hand, in a large bowl), pour the mixture of milk, yeast and honey; add the sifted flour, the room temperature butter cut into very small pieces, the salt. Knead at medium speed for about 8 minutes; you will get a very moist, sticky and smooth mixture. Transfer the dough into a floured bowl suitable for leavening and let it rest, covered with a cloth and in a sheltered place, for about 60 minutes. After this time turn the dough out onto a floured pastry board; work it quickly with your hands until it is even more sticky and elastic. Roll it out with a rolling pin to obtain a large rectangle shape with a thickness of about 5 mm. Brush the butter at room temperature over the entire surface of the rectangle (it must be like a cream), sprinkle with brown sugar and sprinkle with cinnamon to taste.

Step 2

Fold the rectangle a first time making the lower edge reach halfway through the dough.

Step 3

Fold it a second time by matching the top edge to the bottom edge.

Step 4

Lightly crush the rectangle with a rolling pin; you will get a narrow and long rectangle (the smaller side should be about 15 cm). With a sharp knife cut the dough into thin strips (about 2 cm).

Step 5

Holding one end of the strip in each hand you twist the dough onto itself.

Step 6

Gently overlap the ends and then knot them.

Step 7

Put the "knots" thus obtained inside the cups, previously positioned in the cavities of the muffin pan. Leave to rise for another 30 minutes in a sheltered place. Brush the Kanelbullars with a mixture of egg yolk and milk and finally sprinkle with granulated sugar.

Step 8