Kanelbullar (Swedish Cinnamon Rolls)

In a small saucepan, heat milk and butter over low heat until temperature reaches 110° F. Remove from heat.

In the bowl of an electric mixer fitted with the paddle attachment, blend flour, sugar, yeast, cardamom, and salt on medium speed.

On low speed, add the warm milk mixture into the dry ingredients and mix until a dough forms. Stop the machine.

Change to the dough hook and knead for 2-4 minutes or until a soft dough forms. Remove dough and knead by hand on a work surface using a drop or two of oil instead of flour to prevent sticking, if necessary.

When smooth and elastic, place dough into a medium bowl sprayed with nonstick cooking spray. Flip dough over so greased side is up. Cover bowl with plastic wrap and allow dough to rise for 1-2 hours or until doubled in size.

In a medium bowl, stir together filling ingredients until well blended.

Place dough onto a lightly floured work surface and, using a rolling pin, roll dough out to a 20 x 13” rectangle.

Using an offset spatula, spread filling across the entire surface of dough.

Fold the dough into thirds like you are folding a business letter by folding the left (shorter) side into the center and then folding the right (shorter) side over the left.

Using a rolling pin, roll over dough so the rectangle gets a bit longer to an approximate 15 x 9” rectangle. It does not have these exact measurements. Just make sure the shape is a rectangle.

Using a pizza cutter or knife, trim edges to even out sides. Then cut the dough into approximately 12 one-inch wide strips.

To shape, take one strip and gently pull to lengthen it slightly. Do not let dough rip.

Grabbing each end of strip, twist several times in opposite directions to make a spiral. Strip will lengthen slightly.

Grab one end of strip and wrap dough around two fingers two times going towards the tips of your fingers, like you are bandaging your hand.

Gently remove the wrapped strip from your fingers and loop the end of the dough perpendicularly around the dough and tuck the loose end in at the bottom.

Place knotted rolls on parchment lined sheet pans about 2 inches apart.

Cover the rolls with some plastic wrap sprayed with nonstick cooking spray and allow to rise for approximately 45 minutes.

Preheat oven to 375° F. Using a pastry brush, lightly egg wash each roll. Sprinkle each roll with pearl sugar.

Bake for 16-18 minutes or until light brown.