Kanelsnurror (Swedish Cinnamon Roll Twists)

If you enjoyed my Kanelbulle recipe, then you are going to love these Swedish Cinnamon Roll Twists. They are fun to make and look different than your typical cinnamon roll. Best of all, they freeze well. Just allow them to cool after baking and place them into freezer bags. When you are ready to enjoy one, just warm in a microwave for 20 to 30 seconds. They will taste just as fresh as the day you baked them. I have about three bags of them in my freezer right now!

Kanelsnurror (Swedish Cinnamon Roll Twists)

You can also twist them into knots, wreaths, or spirals for a little variety. The dough is easy to work with, so get creative and just seal up the seams with a little moisture (water or egg works fine).

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Kanelsnurror (Swedish Cinnamon Roll Twists)
 
Prep time
Cook time
Total time
 
Ingredients
For the Dough:
  • 25 g fresh yeast
  • 75 g butter, room temperature
  • 1 cup milk
  • ¼ cup sugar
  • 3 cups flour
For the Filling:
  • 50 g butter, softened
  • ⅓ cup sugar
  • 2½ tsp. cinnamon
Other ingredients:
  • 1 egg, lightly beaten
Instructions
  1. Crumble the cube of yeast into the bowl of a stand mixer. Set aside. Heat the milk until it becomes about 98 degrees (body temperature). Pour a small amount of warm milk into the yeast and mix well. Add the rest of the milk slowly while whisking until it has become incorporated. Add the softened butter into the mixture and mix well.
  2. Using a dough hook and the stand mixer, combine the salt and sugar with the yeast mixture. Mix well. Slowly add about 2 cups of flour to the mixture and stir on a slow setting. Add the remaining cup slowly, keeping in mind that you want the dough to be quite tacky, but still workable (plus or minus about a half cup). Remember, you can always add more flour after rising. Cover with a kitchen towel and let rise for 30 minutes.
  3. In the meantime, make the filling. Mix the butter, sugar, and cinnamon together using a hand mixer or whisk. Set aside.
  4. After the dough has had time to rise, pour it out onto a floured working surface. Roll the dough out into a large rectangle (around 8 x 20 in.). You want the long sides over twice as long as the short sides. Brush the filling over the entire rectangle and then fold it into thirds lengthwise. It should measure about 3 x 20 in. Cut the roll widthwise with a sharp knife into slices about ⅔ in. wide and twist the ends of each slice in opposite directions a few times. Tuck the ends under and seal with a little water if needed. Cover and let rise for another 30 minutes.
  5. Preheat the oven to 400 degrees Fahrenheit. Place the slices onto a prepared baking sheet and brush with the beaten egg. This will give the rolls a beautiful golden color when baked. Bake for about 12 - 15 minutes or until golden brown. Place the baked rolls on a cooling rack while baking the second and third batches. Enjoy while warm, or freeze to enjoy later.

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