AMERICAN CINNAMON ROLLS | Mix it up this Kanelbullensdag!

These are very different from Swedish cinnamon buns. These are ultra soft, squishy, HUGE and covered in a delicious cream cheese frosting.

700 Flour
60g Sugar
16g Salt
20g Fresh Yeast*
410g Milk
140g Butter

Filling:
200g (ish) Softened Butter
100g (ish) sugar
10g (ish) cinnamon

Add all the ingredients except the butter, mis on a slow speed for 5 minutes
Add the butter and mix on the faster speed until dough is shiny and elastic
Cover in plastic and refrigerate until cold all the way through
Roll out, slather with butter and cinnamon sugar
Roll up
Cut quite large
Let rise until double in size
Bake at 375F/180C until golden brown and the internal temp reads at about 89C/192F, it’ll take about 20-30 minutes

*To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.

Cream cheese frosting

50g butter
100g cream cheese
150g powdered sugar
Pinch of flake salt
Vanilla extract

Cream together and slather on the rolls! I like to do it while the rolls are still a bit warm so the frosting melts into them a bit

KANELBULLAR | Swedish Cinnamon Buns
KANELBULLAR | Swedish Cinnamon Buns

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