We had a foreign exchange student live with us in 1988-89, from Helsingborg, Sweden. It was a wonderful experience, and we have been family ever since.
Spending the holidays halfway across the globe away from his family must have been difficult for a young man. Sharing our Christmas traditions with him was fun, as much as he shared Kanelbullar (Swedish cinnamon buns) with us.
For the past 37 years, we have carried on this Swedish tradition in our family at Christmas.
Two differences between Swedish and American cinnamon rolls are their shapes and the addition of cardamom with the cinnamon. Some Swedish recipes incorporate cardamom into the dough, but when I was taught to make it, we sprinkled the spice onto brown sugar with cinnamon before rolling and cutting the sections of sweet dough to rise the second time.
Authentic Kanelbullar are twisted into a knot and served in Cafes for fika (coffee break). The twist is knotted from thin strips of dough layered with butter, brown sugar, cinnamon, and cardamom. Cardamom has a sweet, tangy flavor, is a cousin of ginger, and is popular in Scandinavian cooking.
I also like the idea that the Swedish variety has less icing. Personally, I don’t need the icing, and my favorite way to eat them is warm out of the oven. The brown sugar gives them plenty of sweetness.
I will confess that over the years, my “traditional Swedish” cinnamon rolls have had burnt bottoms scraped to save Christmas morning, or I realized I left out the cinnamon. I have experimented with raisins, cooked apples, decorated them with shaped confections, or baked them into a tree shape. Perhaps my rolls are not as authentic as they could be; without our Swedish son's influence, this tradition would not have become part of our family’s Christmas.
In case you are interested, I have included two recipes I have used.
From Mrs. Bell's Favorite Recipes: Mrs. Bell’s Cinnamon Rolls, published in the 1986 First United Methodist Church
2T yeast or 2 pkgs of yeast, 2 c. warm water, 1/4 c. sugar, 1/2 c dry milk, 1 tsp. Baking powder, 1 tsp. Salt, 5c. Plain flour (I use unbleached), 1/2 c. Shortening (I use coconut oil), Brown Sugar, Cinnamon and cardamom (optional), and melted butter
Mix yeast, water, sugar, and shortening (softened) in a mixing bowl. Measure dry ingredients and add to the first mixture; mix well. Take half of the dough and turn it out on a floured tabletop. Roll out about 1/4 inch thick. Brush well with butter. Sprinkle with cinnamon, [cardamon for Swedish], and brown sugar. If desired, add nuts and raisins. Roll up like a jelly roll. Cut off in 1/2 inch rolls. Place on a buttered cookie sheet (or parchment paper). Preheat the oven to 400 degrees. Let rise for about 30 minutes. Bake for 15 to 20 minutes until golden brown. Top with confectionery sugar and enough milk to make a thin drizzle. Note: this recipe requires no eggs and has only one rise, which is helpful if you’re short on time.
From Daily Bread © 1992 Judith Ann Bosley, L.E.B. Inc., Boise, Idaho
This little gift book from one of my sisters is shaped like a bread slice, stained, and bound with a bull clip. I have used it so much!
Never Fail Sweet Rolls
2T yeast or 2 pkgs of yeast, 2 c. Lukewarm water, 1/2 c. Sugar, 1 T. salt, 1/2 margarine (I use butter), 1 egg, 6 1/2 c. flour, and
softened butter
Soften yeast in water; add sugar and salt, melted margarine, and egg. Add 3 c. Flour and beat well. Add remaining flour and knead until elastic. Place the dough in a greased bowl, then turn to coat the top. Let rise until double. Punch down, divide in half. Roll the sweet dough into a rectangle. Spread dough with melted or softened butter. Sprinkle generously with brown sugar, cinnamon [and cardamon]. Roll as for a jelly roll, then cut into slices (the width can vary depending on how large you want them). Place on a greased 9 x 13 pan. (I use parchment paper) Let rise again and bake for 15 to 20 minutes, lightly browned. Invert immediately, drizzle with powdered sugar icing (mixed with a bit of milk)
Enjoy! What family traditions have been passed on in your family, or new traditions that you have created? Please feel free to leave comments below.
