Swedish Gifflar (Mini Cinnamon Rolls)
Swedish gifflar are mini cinnamon rolls baked on their sides like crescents.
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Servings: 50 gifflar
Equipment
- Rolling Pin
- pastry brush
Ingredients
Dough
- 2 c milk (room temperature )
- 4 tsp instant yeast (or 50 g fresh yeast)
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 c granulated sugar
- 7 c flour (approx)
- 14 tbsp butter (softened)
Filling
- 11 tbsp butter softened
- 1/2 c brown sugar
- 1/2 c granulated sugar
- 1 tbsp ground cinnamon
- 1 tbsp cornstarch or flour
Decoration
- 1 egg, splash of water, pinch of salt
- 3/4 c water
- 1/2 c granulated sugar
Instructions
Dough
- Add the milk and yeast to a large mixing bowl and stir until the yeast dissolves.
- Add the cinnamon, cardamom, sugar, and half the flour. Stir with a wooden spoon (or in an electric mixer) until smooth. Add the softened butter and stir until smooth again.
- Slowly add the rest of the flour until you can knead the dough by hand (or in a mixer). You may need a bit more or less flour, depending on how sticky the dough is. Add just enough flour so the dough isn't too sticky to knead, but don't add too much. Knead the dough by hand or in a mixer for about 10 minutes, until it is nice and elastic.
- Let the dough rest for a few minutes (NOT a full rise) while you make the filling.
Filling
- Mix all the filling ingredients together in a medium bowl until smooth. If the butter is too hard you can microwave it for a few seconds until softened.
- Divide the dough into four parts. Roll out each section into a long rectangle, about 8x21 in (20x55 cm) and spread 1/4 of the filling in a thin layer across each rectangle. Roll the rectangle into a long, tight roll (about 21 in long) and cut into 1.5 inch (4 cm) pieces.
- Arrange the gifflar pieces onto a baking sheet lined with baking paper. You can space them tightly together, as we'll separate them after they've baked (see photos).
- Let the gifflar rise of about an hour, until the dough springs back when pressed with a finger.
- Preheat oven to 400°F (200°C) top and bottom heat.
- Whisk together the egg, water and salt and brush the gifflar with the egg wash before putting them in the oven.
- Bake for about 15 - 18 minutes, until the tops are golden. Do not over bake.
- While the gifflar are baking, stir the sugar into the water in a medium bowl until dissolved. As soon as the gifflar come out of the oven, brush them generously with this syrup.
- Enjoy!