Kanel snegle / Kanelbullar / Cinnamon Snails–Swedish Cinnamon Buns

To me, cinnamon is the flavor of the Winter baking season.. Lot of houses will smell heavenly from the fruity aroma of cinnamon. Kanel Snegle is the Swedish version of the very popular American Cinnamon Rolls. The Swedish version are less stickier and sweeter when compared to the American Cinnamon rolls.. I like these better for the above reasons and are a great accompaniment to coffee... I halved the original recipe and this recipe will make 10 – 12 rolls. We enjoyed them with evening coffee and froze the remaining. Next day tried these by reheating them in the microwave.. It was delicious both times.. This is bread Aparna chose for this month’s We Knead to Bake

Ingredients
For the starter
Warm Milk - 1/2 cup
Instant Yeast - 1 tea spoon
All Purpose Flour - 1 cup
Sugar - 1/2 tea spoon
For the Dough
All the starter
All Purpose Flour - 1 cup
Salt - 3/4 tea spoon
Cardamom Powder - 1/2 tea spoon
Lemon Zest - from 1 lemon
Caster Sugar - 3 table spoons
Butter - 30 grams (at room temperature)
For the Filling
Butter - 38  grams (at room temperature)
Light Brown Sugar (loosely packed) - 1/4 cup
Cinnamon Powder - 1 1/2 tea spoons
Coarsely Ground Almonds - 3 table spoons
For the topping
Sugar-  3 table spoons
Pearl Sugar / Large Sugar Crystals

Method
For the Starter,
Mix together all the ingredients well. It will be sticky.
Oil a bowl and place the sticky starter in the oiled bowl overnight in the fridge
Next day at least 30 minutes before making the rolls, keep the starter out on room temperature from the fridge

For the dough,
Sieve all purpose flour, cardamom powder, salt well. Set aside
Tear the starter in to small pieces
In a mixing bowl, add the starter pieces, flour and cardamom mixture, caster sugar and mix it well
Run the mixer until all are well mixed. Now add the butter and mix until well mixed
Add 1/4 cup milk (1 table spoon at a time) and allow the mixer to run on medium until a smooth and elastic ball is formed
Place the dough in a bowl and set aside for 10 - 15 minutes
For the stuffing, Mix together all the ingredients and the stuffing is ready
After 10 minutes of the dough resting, dust the surface and then roll the dough into 20x10 rectangle
Spread the filling evenly
Roll the rectangle in to a tight cylinder
Grease a baking sheet and set aside
With a sharp knife cut the cylinder into small rolls of 1 inch thickness
Place the rolls cut side down on the baking sheet
Leave some gap between rolls as they will spread quite a bit
Preheat the oven to 200 degrees C
After about 10 minutes of rolls resting, brush them with milk and sprinkle some large sugar crystals
Place the baking sheet in to the oven and bake it in the preheated oven for 15 minutes...
Remove when golden brown and also sound hollow when tapped.. If they are browning too quickly, then reduce the temperature to 180 degrees C and allow them to bake
Allow them to cool on wire racks.. Serve them warm...
You could also allow them to cool completely and place them in the freezer and re use them as needed
Before serving, warm it in the microwave for around 30 seconds and serve!!


Sending this to YeastSpotting!, ONLY BAKES and Pari's page, Cook – Soup / Bread, Spotlight – Continental