SCANDINAVIAN CINNAMON ROLLS
These rolls have been a family favorite since I started baking them more than 35 years ago. They're so easy to do-especially for first-time yeast bakers-because they require no kneading.
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.
Nutrition Facts : Calories 467 calories, Fat 22g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.
SCANDINAVIAN CINNAMON COFFEE ROLLS
I found this recipe in an old fundraiser church cookbook. These are baked in muffin cups, which I have never attempted to do with cinnamon rolls.
Provided by sweetcakes
Categories Breads
Time 25m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 15
Steps:
- Soften yeast in warm water.
- Scald milk and set aside to cool.
- Combine flour, salt and sugar in large bowl.
- Cut in margarine with pastry blender.
- Stir in yeast, egg yolks and lukewarm milk. Beat well.
- Chill overnight in refrigerator.
- Divide dough in half. Roll each half to 12x10-inch rectangle.
- Brush with melted margarine.
- Combine 1/4 cup sugar and cinnamon. Sprinkle over dough.
- Starting with 12-inch side, roll jelly-roll fashion.
- Cut into 1-inch slices.
- Place in 24 greased muffin cups.
- Cover; let rise in warm place for 1 hour.
- Bake at 375 degrees for 20 to 25 minutes.
- Combine ingredients for icing. Ice while warm.
Nutrition Facts : Calories 211.5, Fat 9.6, SaturatedFat 1.9, Cholesterol 25, Sodium 204.7, Carbohydrate 28.4, Fiber 0.7, Sugar 11.6, Protein 3
SWEDISH CARDAMOM ROLLS
Swedish Cardamom Rolls
Categories Bread Dairy Egg Breakfast Brunch Bake Cinnamon Seed Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 15 rolls
Number Of Ingredients 15
Steps:
- Make dough:
- In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
- On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
- With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
- While rolls are rising, preheat oven to 350F.
- Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.
SWEDISH CINNAMON TWISTS
These tender twists are fantastic with fresh-brewed coffee. Although the recipe makes a big batch, the treats never seem to last long at our house.
Provided by Taste of Home
Time 50m
Yield 2-1/2 to 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough. , Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists.
Nutrition Facts : Calories 185 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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- In a small saucepan, melt the butter and then add the milk. Warm the mixture until it's lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
- Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
- With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
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- Combine the milk and 1/4 cup butter in a small saucepan*. Heat over medium-low heat, stirring frequently to melt the butter, until the mixture reaches 110°F. (I recommend measuring the temperature with a cooking thermometer, but if you don’t have one, the mixture should be warm but not hot to the touch. If the mixture gets too hot, just wait a few minutes for it to cool.)
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- Form the dough into a ball, place it in a greased bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm space for 1 hour, or until it has doubled in size.
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