Okay, anyone who is Swedish or Swiss will understand how often people get mixed up about these two very different countries. I can't tell you the amount of times I have patiently explained that Swiss people don't speak Swedish, but a dialect of German called Schweizerdeutsch (Swiss German).
So I know I'm not making things easier as a Swiss American lady posting a Swedish inspired recipe but I can't help but be a little obsessed with the way the Swedish make cinnamon rolls or as they call them, Kanelbullar. Not to mention that they invented them!
For these lovely rolls, I'm bringing together the Swedish presentation, Swiss inspired flavors in the fillings and gooey, white American icing. The Swedish technique of cutting and twisting the dough results in oh-so-pretty rolls that look like they came out of a Swedish cafe. For the first filling, I'm using sweetened chestnut puree, which is a treat found in Switzerland in the fall and commonly served piped onto a plate with meringues and whipped cream. And for the second filling, I'm using the popular Swiss combo of hazelnuts and chocolate. I'm sticking with the sweet icing I'm used to instead of the pearl sugar that the Swedes use to top their creations. Lastly, these rolls are made with coconut oil instead of butter, lending a subtle, enhanced scent and flavor but not lacking in the richness you expect in a cinnamon roll.
Recipe adapted from Oh Lady Cakes Coconut Oil Cinnamon Rolls
INGREDIENTS
Dough
2 1/4 teaspoons active dry yeast
1/4 cup warm water, 105-110˚F
1/3 cup cane sugar
1/4 cup unrefined coconut oil
1 cup milk or milk alternative such as soy or almond milk
1 teaspoon fine sea salt
3 cups + 2 tablespoons all-purpose unbleached flour (plus more for kneading)
Chestnut Cinnamon Filling (Double if only making one filling)
1 tablespoon ground cinnamon
1 tablespoon unrefined coconut oil, melted (but not hot)
2.5 tablespoons sweetened chestnut puree (I used this French Creme de Marrons from Cost Plus World Market)
2 tablespoons cane sugar
1/4 teaspoon allspice
Chocolate Hazelnut Filling (Double if only making one filling)
1 tablespoon unrefined coconut oil, melted (but not hot)
3 tablespoons cane sugar
2 tablespoon roasted whole hazelnuts
1 1/2 tablespoons cocoa powder
Vanilla Icing
1 cup powdered cane sugar
1 tablespoon milk or milk alternative such as soy or almond milk
1/4 teaspoon vanilla extract
HOW TO MAKE DOUGH
HOW TO MAKE CHOCOLATE HAZELNUT FILLING
Blend whole hazelnuts in a food processor or blender until a somewhat smooth butter forms, with only very small pieces of hazelnuts visible. Combine hazelnut butter with the remaining ingredients and stir until well mixed
HOW TO ASSEMBLE
After the dough has risen and doubled, it's time for the fun but tricky part that turns these rolls into a stunning Swedish style roll.
FINAL RISE AND BAKING
ICING AND ENJOYING
Dough
2 1/4 teaspoons active dry yeast
1/4 cup warm water, 105-110˚F
1/3 cup cane sugar
1/4 cup unrefined coconut oil
1 cup milk or milk alternative such as soy or almond milk
1 teaspoon fine sea salt
3 cups + 2 tablespoons all-purpose unbleached flour (plus more for kneading)
Chestnut Cinnamon Filling (Double if only making one filling)
1 tablespoon ground cinnamon
1 tablespoon unrefined coconut oil, melted (but not hot)
2.5 tablespoons sweetened chestnut puree (I used this French Creme de Marrons from Cost Plus World Market)
2 tablespoons cane sugar
1/4 teaspoon allspice
Chocolate Hazelnut Filling (Double if only making one filling)
1 tablespoon unrefined coconut oil, melted (but not hot)
3 tablespoons cane sugar
2 tablespoon roasted whole hazelnuts
1 1/2 tablespoons cocoa powder
Vanilla Icing
1 cup powdered cane sugar
1 tablespoon milk or milk alternative such as soy or almond milk
1/4 teaspoon vanilla extract
HOW TO MAKE DOUGH
Add the water to a small bowl and sprinkle in the yeast; gently stir to combine then add a pinch of sugar and set aside until foamy (15-20 minutes). In a small saucepan set over medium heat, melt the oil then whisk in the sugar and milk. Cook for about 2 minutes, just until the mixture is hot, then remove from heat and set aside to cool. If you have a thermometer, stick that on the side of the pan so that you can gauge when the temperature has dropped below 110˚F (if it’s any warmer, you run the risk of killing the yeast) (dead yeast = flat cinnamon rolls).
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast and cooled almondmilk mixture. Using a rubber spatula, gently stir (scraping around the edges of the bowl) until the flour is completely combined, then set a timer and knead the dough for 4-5 minutes (lightly flouring the countertop as needed). The kneaded dough should be sticky but it shouldn’t be so sticky that it leaves residue on your hands or countertop. Transfer the dough to a lightly oiled mixing bowl, cover with a towel, and store in the warmest part of your house for 1-2 hours, or until doubled. My trick for creating the perfect warm environment is set your oven to 350 degrees Fahrenheit, turn it on for only ONE minute, quickly shut it off and then place your bowl in the oven and promptly close the door. Leave your dough in the oven and allow it to rise there in an oven that is just the right temperature. While the dough rises, prepare the fillings.
Combine all ingredients in a small bowl and stir until well mixed
Combine all ingredients in a small bowl and stir until well mixed
HOW TO MAKE CHOCOLATE HAZELNUT FILLING
Blend whole hazelnuts in a food processor or blender until a somewhat smooth butter forms, with only very small pieces of hazelnuts visible. Combine hazelnut butter with the remaining ingredients and stir until well mixed
HOW TO ASSEMBLE
FINAL RISE AND BAKING
ICING AND ENJOYING
