Cinnamon spirals

12

Half

3h

Cinnamon spirals are a delicious Swedish recipe where it is known as kanelbulle , originally it was considered a dessert reserved for the upper class due to how expensive the ingredients were in the mid-19th century. Today it is a very popular sweet dish mainly among the North American community where it is popularly known as Cinnamon Rolls , a name that has been popularized for this sweet roll thanks to a franchise that bears the same name. Cinnamon spirals are ideal for snacks accompanied by coffee or tea, although they are also a good option for your sweet breakfasts. You will be fascinated with our recipe because we have added ground almonds to the filling, you will see the extra flavor and creaminess that it adds. Ingredients (12-14 units) For the mass:

• 212 g whole milk
• 75 g butter
• 4 g dry yeast
• 400 g strong flour
• 75 g sugar
• 4 g salt
• 2 cardamom pods

For the filling:  

• 70 g butter at room temperature
• 70 g brown sugar
• 5 g ground cinnamon
• 20 g ground almonds (optional)
• To decorate:
• 1 beaten egg
• 15 g almond kernels

Preparation (3 hours approx.): 1. Put the almond kernels in a bowl and cover it with water. Reserve until ready to bake the spirals. 2. Heat the milk and add the butter. Stir until the butter has melted. Let it cool. 3. When the milk is warm, add the yeast and stir well. 4. In a large bowl, mix the flour, milk mixture, butter and yeast. Knead for 1 minute. 5. Peel the cardamom pods and grind the seeds in a mortar. 6. Add salt, sugar and cardamom to the previous mixture. Knead the whole until you obtain a very homogeneous and slightly sticky dough. 7. Form a ball with the dough and cover it with plastic wrap. Let it ferment for 1 hour in a warm place. 8. Meanwhile, prepare the filling: mix the butter, sugar and cinnamon until it forms a paste. Reserve. 9. After an hour, flour the work surface and put the dough on it. With the help of a rolling pin, stretch the dough until it forms a rectangle about 40 cm long by 30 cm wide. 10. With the help of a knife or spatula, spread the filling over the entire rectangle of dough, leaving a border at the top of about 2 cm. 11. Spread the ground almonds over the filling and sprinkle a little cinnamon powder (optional). 12. Roll the dough longitudinally as if it were a gypsy arm. 13. Cut slices of dough about 2 fingers wide. Place the cinnamon spirals on a baking tray covered with baking paper. (2 trays will probably be necessary). With the palm of your hand, lightly flatten the spirals. 14. Cover the spirals with a cotton cloth and let them rest for about 50 minutes. 15. Heat the oven to 250ºC. 16. Drain the almond kernels. 17. Paint the cinnamon spirals with beaten egg and put a little almond grain on top. 18. Bake the cinnamon spirals for about 10 minutes. 19. Let the spirals cool and serve. Enjoy!