Throughout Scandinavia various interpretations are always on offer which may vary in size and content but certainly not in popularity. They are eaten at any time in the day and chances are if you are invited into a Swedish home you will be offered a cinnamon bun.
1 packet instant yeast
1 tsp salt
1 pinch of sugar
57g melted butter
1 tsp vanilla extract
57g butter, softened
2 tbsp ground cinnamon
1 egg, beaten and mix with 1 tbsp water (eggwash)
Swedish pärlsocker (pearl sugar)
Warm milk at the temperature recommended by the yeast packet. Mix dry yeast with the milk and a pinch of sugar and let it activate, about 10 minutes.
In a KitchenAid mixer, mix yeast mixture, vanilla extract, and melted butter in the bowl. Attach the dough hook and start mixing on low speed. Slowly add flour and salt, little by little, until all is incorporated to the wet ingredients. Knead for 5 to 10 minutes until dough comes clean off the bowl.
Lightly oil another mixing bowl and transfer dough over. Cover with plastic wrap and let it rise in a slightly warm place until it doubles the weight, about a couple of hours.
Preheat the oven at 350 degrees.
Roll out the dough in a form of a rectangle, about 18 inches wide and 1/4 inch thick.
Brush dough with softened butter. Sprinkle it evenly with ground cinnamon and sugar. Cut dough lengthwise into strips 3/4 inch wide. Take two strips hold at one end and twist finish by tucking the two ends underneath. Set them on a parchment lined tray, with each roll two inches apart. Let it rise again for one hour.
Brush with eggwash and sprinkle with pearl sugar. Bake the rolls in the oven for about 10 minutes or until brown.