Bready or Not: Swedish Cinnamon Rolls in the Bread Machine
A bread machine makes these delicious Swedish Cinnamon Roll all the more convenient and enjoyable! The enriched dough is topped with a crusting of baked-in Swedish Pearl Sugar, which adds a crunch and a light touch of sweetness.
Course: Breakfast, Dessert, Snack
Keyword: swedish pearl sugar, yeast bread
Author: Beth Cato
large baking sheet
1 1/2sticks unsalted butter 3/4 cup
2 1/4teaspoonsdry yeast one packet
2Tablespoonsunsalted butter softened
1egg room temperature, lightly beaten
1/4cupSwedish pearl sugar
Melt butter on the stove top or in the microwave. Add milk and heat until they are lukewarm. Place in bread machine. Add sugar, salt, flour, cardamom, and yeast. Begin dough cycle on machine. Check on dough as it mixes, adding more flour or milk, if needed. Let it complete its first rise.
Line a large baking sheet with parchment paper.
Lightly flour a surface. Dump out dough and roll it out into a rectangle about 1/3" thick. Spread softened butter all over the surface. Stir together the sugar and cinnamon, then sprinkle it over the butter. Roll the dough up to form a long log.
Use a sharp knife or a piece of unwaxed dental floss to slice up 12 individual rolls. Set spaced out on prepared pan. Cover with plastic wrap or a towel to rise for 30 minutes. In the meantime, preheat oven at 425-degrees.
Brush beaten egg atop rolls. Sprinkle them with pearl sugar. Bake for 12-15 minutes, until golden brown. A digital thermometer in the middle of a center roll should read over 190-degrees. Cool for at least 15 minutes before eating.
Swedish Cinnamon Rolls are best eaten within a day. If promptly frozen, they will keep for a prolonged period--just eat them soon after thawing.