Scandinavian Cinnamon Rolls Food

SCANDINAVIAN CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.

SWEDISH CARDAMOM ROLLS

Steps:

• Make dough:
• In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
• On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
• With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
• While rolls are rising, preheat oven to 350F.
• Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.

SCANDINAVIAN CINNAMON COFFEE ROLLS

Steps:

• Soften yeast in warm water.
• Scald milk and set aside to cool.
• Combine flour, salt and sugar in large bowl.
• Cut in margarine with pastry blender.
• Stir in yeast, egg yolks and lukewarm milk. Beat well.
• Chill overnight in refrigerator.
• Divide dough in half. Roll each half to 12x10-inch rectangle.
• Brush with melted margarine.
• Combine 1/4 cup sugar and cinnamon. Sprinkle over dough.
• Starting with 12-inch side, roll jelly-roll fashion.
• Cut into 1-inch slices.
• Place in 24 greased muffin cups.
• Cover; let rise in warm place for 1 hour.
• Bake at 375 degrees for 20 to 25 minutes.
• Combine ingredients for icing. Ice while warm.

SWEDISH CINNAMON ROLLS (VEGAN)

Steps:

• Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing.
• Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size.
• Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside.
• Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it.
• Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size.
• Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.