Known as kanelbullar in Scandinavia, these twisted cinnamon rolls were the first recipe from Travis’s Swedish Eats Raddish Kids. What a sweet start these give to a weekend brunch!
- 1/2 cup oat milk
- 1 and 1/2 cups flour
- 1 packet instant yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 3 tablespoons melted Earth Balance butter
- 2/3 cup brown sugar
- 1 and 1/2 teaspoons cinnamon
- To prepare the dough, heat the oat milk in the microwave for 30 seconds. Set aside.
- Meanwhile, combine the flour, yeast, sugar, and salt in a large bowl. Add the milk and canola oil, stirring to form a dough.
- Turn the dough out onto a lightly-floured surface and knead until smooth. Raddish always gifts us with the most wonderfully workable dough, neither too sticky nor too floury!
- Roll the dough until you have a rectangle that measures 8 inches x 20 inches. Don’t worry if you get a tear or two; you can easily patch this dough from a thicker portion.
- Brush the melted butter over the dough. Combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the dough.
- Fold the dough in half, then use a pizza cutter to cut into 8 strips.
- Working with one portion at a time, twist the strip, then fold into a knot and tuck the ends under (almost like a soft pretzel shape). Place on a baking sheet lined with parchment paper and repeat with the remaining dough pieces.
- Let rise for 1 hour. (Alternatively, you can stop here, cover the dough, and let rise overnight in the fridge).
- Bake at 350 degrees F for 17 minutes. Immediately transfer to a platter and dust with 1 tablespoon powdered sugar, if desired,
Travis was a huge fan! As a fun bonus, Travis learned a bit about Scandinavia and a few Swedish words on the recipe card.