Kanelbullar – Swedish cinnamon rolls

1. Heat the milk until it’s hand hot. Put the flour, sugar, yeast, spices and salt (keep away from yeast) in a large bowl (or bowl of stand mixer). Make a well in the centre and add the milk. Mix together with a spoon or in a mixer. Slowly add the cubed butter and mix together.
2. Knead the dough by hand for about 10 minutes until glossy and elastic (or 5 minutes with dough hook in a stand mixer).
3. Cover the bowl and leave the dough to rise for about an hour.
4. Mix the ingredients for the filling together so that you have a spreadable paste.
5. Gently knead the dough to knock it down and leave to rest for 5-10 minutes. Divide the dough into two and roll each into a rectangle. Spread the filling evenly over the dough leaving a an empty margin all around.
6. Roll the dough up (Swiss roll style) starting on the long side. Trim the edges then cut into even slices. Line a tray with baking paper and place the rolls on it, spaced apart. Loosely cover the tray with a plastic bag and let them rise for 30 minutes.
7. Preheat the oven to 225C | 440 F. Lightly whisk an egg with a splash of milk and brush over the rolls. Top with pearl sugar or sliced almonds. Bake for 10-15 minutes.

Note: I shaped some of the rolls as Korvapuusti  (Finnish cinnamon buns – means slapped ear). Follow the link for instructions.