Pinch the dough to secure the edges.Ĭut the log into 24 rolls. Roll the square to form a log ending with the unbuttered side. You end up with too much filling in the rolls and there is already plenty of butter in them. I tried making a butter, cinnamon + sugar paste, but it makes it a lot less spreadable. Spread the softened butter on it leaving a 1/2″ unbuttered edge on one side and sprinkle with cinnamon/sugar mixture. Roll dough out to form a square about 1/3″ thick. Place dough on a lightly floured surface and knead using remaining flour as needed. It does not rise very much at this point. Place in a warm location and let rise 30 to 40 minutes. This dough is very soft, so don’t add too much flour. Add sugar, salt, cardamom and most of the flour. Pour in butter/milk mixture and stir until yeast has dissolved.

So, here is the recipe: Swedish Cinnamon Rolls Ingredients:ġ envelope of dry yeast or 2 1/4 tsp yeast Well, the verdict was … yummy, but not cinnamony enough … so I had to do a redo, which got a thumbs up all around. And sometimes, I just have to try something new, to mix up the morning routine so I made these in the evening, right by the recipe, preheated the oven on time-bake in the morning, got up and shoved them in the oven for fresh, warm cinnamon rolls just in time for breakfast. It is spring time, windy outside, so perfect for a fresh baked morsel of buttery, sweet goodness with a cinnamon kick. I could just see Anna and Emily enjoying these in the morning with a glass of milk or cocoa before school and certainly Michael and me with a cup of coffee. So, I came across this Swedish Pearl Sugar with a recipe for Swedish Cinnamon Rolls on the back. I know, others go there for the furniture, I do that, too … but if you know me, I’m mostly about food LOL

In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.I love going to IKEA and getting coffee, jams and goodies there.

A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Gi? Ponti from the 1920's to the 1970's. Considered to be essential in every household, it is still one of the most popular wedding presents today.

Originally published in 1950, it became an instant classic. The Silver Spoon is the most influential and successful cookbook in Italy. Read Or Download The Silver Spoon By Clelia D'Onofrio Full Pages.

The Silver Spoon by Clelia D'Onofrio