Kanelbulle - CINNAMON ROLLS.
-The kanelbulle is a dessert born in Sweden in the twenties of the twentieth century, widespread as a dessert for breakfast or dessert in northern Europe and America. In Sweden it is particularly popular and is often consumed in the fika, the traditional coffee break with dessert.
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Perfect Cinnamon Rolls – Harvest Cinnamon Rolls Recipe:

-Prep Time: 10 minutes
-Cook Time: 20 minutes
-Yield: 15 Cinnamon Rolls

Ingredients:

--1 cup milk (heated approximately 1 minute in microwave)
--1/4 cup warm water (110 degrees F.)
--1 teaspoon pure vanilla extract
--1/2 cup butter, room temperature
--2 eggs, room temperature and beaten
--1/2 teaspoon salt
--1/2 cup granulated sugar
--5 cups bread flour
--1 tablespoon vital wheat gluten (optional)*
--3 teaspoons instant active dry yeast
--Cinnamon Filling (see recipe below)
--Butter Frosting (see recipe below)

Instructions:

  • Bread Machine Recipe:

Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Do not be afraid to open the lid and check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

If you can not judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

  • Stand Up Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients. Using a dough hook, mix all the ingredients together into a uniform dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

Rolling Out and Shaping Cinnamon Rolls:

Step 1:

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.
Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Step 2:

Cinnamon Filling:

1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

  • Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

Cream Cheese Frosting:

2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

  • In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate cream cheese frosting until ready to use and then bring to room temperature before spreading.

Step 2.1:

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush.
Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

Step 3:

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions.

Place cut side up in a prepared baking pan, flattening them only slightly.

The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Step 4:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees F.
Remove from oven and let cool slightly. Spread prepared Cream Cheese Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.

now the recipe is complete!

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these are some fabolous cinnamon rolls with their cute and delicious white frosting! ENJOY.