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Swedish Cinnamon Rolls

Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Author: Gaby


  • 1 package yeast 2 ¼ teaspoons
  • 2 tablespoons warm water
  • 1 teaspoon sugar
  • 1 cup almond milk
  • 6 tablespoons butter
  • 1 vanilla pod halved and scraped
  • 1 egg plus 1 yolk reserve extra egg white
  • 1/3 cup sugar
  • 2 teaspoons fresh ground cardamom
  • ½ teaspoon salt
  • 4 cups flour
  • 2 tablespoons vegetable oil

For the filling

  • 1/3 cup butter softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 tbsp. warm milk
  • 3 tsp. cinnamon

Powdered Sugar for dusting


    • Stir yeast, 2 tablespoons water, and 1 teaspoon sugar together in small bowl and set aside until foamy; about 5 minutes.
    • In small saucepan heat 1 cup almond milk, 6 tablespoons butter, and vanilla pod until butter just melts; remove from heat and cool mixture to 110 degrees. When mixture is cool, remove vanilla pod and add yeast mixture.
    • In large mixing bowl whisk egg, yolk, sugar, cardamom, and salt until well combined. Add milk-yeast mixture and stir until well combined. Slowly stir in the all-purpose flour and knead until soft silky dough forms; shape into a ball.
    • Add 2 tablespoons of vegetable oil to a clean bowl and roll dough ball in oil. Cover with plastic wrap or kitchen towel and rise to double; about 2 hours.
    • Prepare the filling: combine softened butter, sugars, warm milk, and cinnamon; blend until it’s an even paste.
    • Divide dough into 2 sections. Roll each section into a 12 x 9 inch rectangle. Spread half the butter-sugar mixture over each square.
    • Watch video above to get step by step directions on how to shape/form the rolls. Place rolls on a sil-pat lined baking sheet and let rest for 20 minutes.
    • Whisk together reserved egg white and a few tablespoons of water. Brush tops of rolls with wash and bake in 350 degree oven about 15 to 20 minutes or until golden brown. Cool on rack.