{"id":303661,"date":"2024-01-28T12:22:22","date_gmt":"2024-01-28T11:22:22","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/kannelbullar-cinnamon-roll\/"},"modified":"2024-05-31T14:59:08","modified_gmt":"2024-05-31T12:59:08","slug":"kannelbullar-cinnamon-roll","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/kannelbullar-cinnamon-roll\/","title":{"rendered":"Kannelbullar \/ Cinnamon Roll"},"content":{"rendered":"\n
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I’ve been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips so that everything would be just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I’ve already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I’d like to add the thangzong method, which adds an extraordinary softness to the dough. A delight that perfumes the whole house as it cooks! <\/p>\n\n

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Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:<\/p>\n\n

Thangzong: <\/p>\n\n