Bullar differ from American Cinnamon rolls in a couple of ways. The dough has a little cardamom in it, there is no icing, and they are made in individual muffin wrappers. If you can find Scandinavian Pearl Sugar, that is the ideal topping for them. If you can't find it, you could dip in butter and then a little granulated sugar before serving. Pearl sugar is worth searching for.
Swedish Bullar (Cinnamon Rolls)
Swedish Bullar (Cinnamon Rolls)
Dough:
1 c milk (I used skim)
1/4 c butter
3 c flour (I used 2 c white, 1 c wheat) *more or less depending on consistancy of dough
1/3 c sugar
~1/2-1 tsp ground cardamom
1 Tbsp yeast
Filling:
1/4 c melted butter
1/4 c sugar
1 Tbsp ground cinnamon
1 beaten egg, pearl sugar for garnish
If you have a bread machine, that is ideal for the dough. Put ingredients in the bread machine according to your machine's specifications, and set to dough cycle.
If you do not have a bread machine, melt the butter in a large pan and add the milk. Let mixture reach lukewarm and remove from heat. Stir the yeast into the liquid and make sure it is well blended. Add salt and sugar, and cardamom. Mix in half the flour and stir. Then, add the rest of the flour, stirring until dough is no longer sticky. Knead the dough for a couple minutes, then let it rise for 30-45 minutes.
Make filling - stir sugar into butter, and add cinnamon.
Roll dough out into a large rectangle (I did mini-bullar, so I divided into about 4-5 portions, and rolled into long, skinny rectangles, about 6" wide. For larger bullar, make the rectangle wider.) Roll it to about 1/4" thick or thinner.
Spread filling over rolled out dough, then roll up, and slice every 1 1/2" or so (smaller for mini-bullar). Put each piece, cut side up, into a muffin cup (mini-muffin cups for mini-bullar). Allow to rise under a towel for ~30 minutes.
Preheat oven to 425 F. When the bullar are done rising, brush with egg and sprinkle with pearl sugar, if available. Bake ~5-7 minutes, or until they are golden brown.
1 c milk (I used skim)
1/4 c butter
3 c flour (I used 2 c white, 1 c wheat) *more or less depending on consistancy of dough
1/3 c sugar
~1/2-1 tsp ground cardamom
1 Tbsp yeast
Filling:
1/4 c melted butter
1/4 c sugar
1 Tbsp ground cinnamon
1 beaten egg, pearl sugar for garnish
If you have a bread machine, that is ideal for the dough. Put ingredients in the bread machine according to your machine's specifications, and set to dough cycle.
If you do not have a bread machine, melt the butter in a large pan and add the milk. Let mixture reach lukewarm and remove from heat. Stir the yeast into the liquid and make sure it is well blended. Add salt and sugar, and cardamom. Mix in half the flour and stir. Then, add the rest of the flour, stirring until dough is no longer sticky. Knead the dough for a couple minutes, then let it rise for 30-45 minutes.
Make filling - stir sugar into butter, and add cinnamon.
Roll dough out into a large rectangle (I did mini-bullar, so I divided into about 4-5 portions, and rolled into long, skinny rectangles, about 6" wide. For larger bullar, make the rectangle wider.) Roll it to about 1/4" thick or thinner.
Spread filling over rolled out dough, then roll up, and slice every 1 1/2" or so (smaller for mini-bullar). Put each piece, cut side up, into a muffin cup (mini-muffin cups for mini-bullar). Allow to rise under a towel for ~30 minutes.
Preheat oven to 425 F. When the bullar are done rising, brush with egg and sprinkle with pearl sugar, if available. Bake ~5-7 minutes, or until they are golden brown.
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