Swedish Cinnamon Butterhorns (Kanelbullar)

By norsegal8

Ingredients

• FILLING:
• 1 1/2 cups scalded milk
• 1/2 cup butter
• 3 eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 package yeast
• 1/4 cup warm water (105 to 115 degrees)
• 6 cups all-purpose flour
• 1/2 cup softened butter
• 1 cup sugar
• 1 tablespoon cinnamon
• GLAZE:
• 1 egg
• 2 tablespoons milk
• coarse sugar

Details

Servings 32

Preparation

Step 1

In a large bowl, combine the milk and butter; stir until the butter is melted. Beat in the eggs, sugar and salt. Allow to cool. In a small dish, dissolve the yeast in the warm water; let stand for 5 minutes. Add to the cooled milk mixture. Stir in the flour, beating to make a smooth but thick batter. Cover and refrigerate 2 to 24 hours.

Divide the dough into 4 parts. On a floured surface, roll each part out to make a 12-inch circle. Spread each circle with the softened butter. Mix the cinnamon and sugar together and sprinkle over the dough evenly. Cut each circle into 8 wedges. Roll up each wedge, starting from the wide end, to make a crescent-shaped roll.

Cover baking sheets with parchment paper. Place the rolls on the prepared baking sheets. Let rise about 45 minutes until puffy. Beat the egg and milk together and brush the rolls lightly with the mixture. Sprinkle with sugar.

Preheat the oven to 375 degrees. Bake 13 to 15 minutes, or until golden.