Creamy like Cinnabons for The 15th Anniversary of Cinnamon Roll Day (Kanelbullens Dag)!

15-årsdagen av Kanelbullens dag!

We made about a couple of month's worth of cinnamon rolls (kanelbullar in Swedish) because I started craving for them. It was just perfect timing that this weekend would be the 15th year anniversary of the Cinnamon Roll Day in Sweden (since this day had been introduced to this country).

Sweets for the Swedes (Sweden's Official / National Website).

The Swedes love their breaks and eating pastries while drinking coffee (translated to "fika" in Swedish) that the recipe for cinnamon rolls is posted on Sweden's national website.

Preparing cinnamon rolls are divided into two major tasks: the dough and the filling. For this version, we have a third, which is the creamy frosting.








Ingredients for the Dough

2 ¼ teaspoons active dry yeast
1 cup (16 tablespoons or 237 ml) water warm (43°C to 48°C)
½ cup (8 tablespoons or 118 ml) granulated sugar
¼ cup (4 tablespoons or 60 ml) milk
2 eggs
6 tablespoons (85 grams) butter
5-6 cups (12.5 - 15 dl) all-purpose flour
2 teaspoons kosher salt



Directions for the Dough

1. We used the dough hook from our KitchenAid set. First, boil the water, add the sugar and the yeast, mix them all together, and leave it for about 8-10 minutes in the mixing bowl of the KitchenAid.
2. Melt 6 tablespoons butter in a separate container.
3. Add the milk, eggs, and butter to the ingredients in the Kitchen Aid bowl. Start low and slowly add 4 cups of flour, one cup at a time. Remember to let the ingredients mix well after every cup before adding the next.
4. Add salt to the mixture.
5. Add some more flour until dough comes off the side of the Kitchen Aid bowl and becomes a ball. We used up to 5.5 cups. Dough should not be sticky.
6. Switch the Kitchen Aid to medium high for another 5 minutes.
7. Remove dough from bowl and start kneading on a clean kitchen counter top, then shape into a ball.
8. Spray the mixing bowl with oil, or spread about 1 tablespoon melted butter all over. Put the dough back into the bowl and cover with plastic wrap before draping with a towel. Place in a warm area in the kitchen and allow to rise for 60-90 minutes.
9. After it doubles in size, knead the dough and roll it onto at least 18 inches in height and 24 inches wide rectangle.
10. Spread some softened butter around dough, leaving 1 inch of it uncoated at the bottom (for sealing the rolls later).
11. Buttered dough should then be sprinkled with the filling. Use the rolling pin so that the filling gets gently pressed into the dough and will not fall out as the dough is being rolled.
12. Roll the rectangular dough towards you, using the last 1 inch uncoated dough at the bottom to seal the rectangular roll.
13. Cut the roll into 2 halves. Cut the 2 halves into two. You will end up with four pieces. Cut each piece into three, and you will have a total of a dozen cinnamon rolls.
14. Grease your pans or baking dishes with vegetable oil or softened buttered.
15. Place the cut rolls, evenly spaced out, about 1-2 inches apart. Cover with plastic wrap, then a towel over it. Set in a warm place in the kitchen and let the rolls rise some more (about 60-90 minutes).
16. Preheat oven to 175 degrees Celsius.
17. Bake for about 20 minutes or until golden brown and cooked through.

Ingredients for the Filling

½ cup butter (113 grams), softened
1.5 cups (24 tablespoons or 355ml) light brown sugar
2 tablespoons ground cinnamon
1 teaspoon cornstarch


Directions for the Filling

1. Stir together light brown sugar, cinnamon, and corn starch in a bowl, and set aside.

Ingredients for the Creamy Frosting

113 grams cream cheese, softened
¼ cup (56.7 grams) unsalted butter, softened
1 cup (16 tablespoons or 237ml) powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt


Directions for the Creamy Frosting

1. Beat cream cheese and butter together for about 3-5 minutes, until light and fluffy. Add remaining ingredients and set aside.
2. Take the newly-baked rolls out from the oven after being baked. 
3. Brush each roll with the creamy frosting and let them cool slightly.
4. Enjoy!

Original recipe found at The Slow Roasted Italian - Cinnabon Copycat Recipe.