Cinnamon rolls with raisins or Kanelbull.
Simple, super soft, fragrant, and delicious.
The Cinnamon rolls with raisins or Kanelbull are super soft cinnamon brioche typical of Sweden, widely popular in North America, and thanks to the Swedish furniture chain now everywhere 🙂 These brioche are immediately recognizable by their rounded shape with the filling that creates a swirl inside, large soft rolls, delicious and with an intoxicating aroma of cinnamon and butter, enriched with raisins making them even richer and more delicious.
It is precisely the super soft cinnamon-flavored brioche dough and the lemon-scented glaze that enriches them that makes these brioche unique and delicious; Perfect for any time of the day, I recommend you try them, they will win you over at first bite.
Also try:
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Swedish
- Seasonality: All seasons
Ingredients
- 3 1/3 cups Manitoba flour
- 1 2/3 cups all-purpose flour
- 2 medium eggs
- 1/3 cup sugar
- 1 cup milk
- 1/3 cup butter (at room temperature)
- 1 egg and 3 tablespoons milk (for brushing before baking)
- 2/3 oz fresh yeast (Or 1/4 oz of dry yeast)
- 9 tbsps butter (at room temperature)
- 2/3 cup brown sugar
- 1 3/4 cups raisins
- 1 tbsp ground cinnamon
- 1 cup powdered sugar
- 1 tbsp water
- 1 tsp strained lemon juice
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Spatula
- 1 Pastry Board
- 1 Rolling Pin
- 1 Baking Pan
- 1 Brush
- 1 Oven
Steps
Dissolve the yeast in lukewarm milk.
Slightly beat the egg.
Put both flours in the bowl of the stand mixer, or in a large bowl if kneading by hand, add the egg, the milk with yeast, and start mixing everything.
Add the butter in pieces and a pinch of salt and knead well until the dough is well combined and detaches from the sides of the bowl.
Cover with plastic wrap and let it rise for at least 2 hours, it should more than double.Rinse the raisins and soak them in water.
After the rising time, prepare the filling.
Mix the brown sugar with cinnamon.
Work the butter until creamy, add the sugar with cinnamon and mix, set aside.Butter a 16 x 8 inch pan.
Drain the raisins and squeeze gently.
Take the dough and knead it again quickly, divide it into 2 pieces.
On a lightly floured pastry board, roll the dough into a rectangle half a centimeter thick.
With a spatula, cover the surface with an even layer of the butter and sugar mixture (use half of it), also sprinkle half of the raisins over the entire surface, then roll the rectangle on itself forming a roll, it should not be rolled tightly but rather loosely.
Cut into slices about 1 1/2 inches high.
Place the rolls obtained on the tray a couple of inches apart.
Proceed the same way with the other dough, roll it out, cover with the butter and sugar mixture, sprinkle with raisins, roll, and cut into slices.Place these in the tray as well to fill it with all the rolls.
Let rise for about 2 hours at room temperature, they should double (depends on the temperature).
Then transfer them to the fridge for an hour (this helps firm up the butter, otherwise it would melt during baking).Baking.
Preheat the oven to 356°F.
Remove the cinnamon rolls with raisins from the fridge and let them rest at room temperature for a few minutes.
Beat the egg with the milk.
Brush the cinnamon rolls with the egg mixture.
Place in the hot oven at 356°F for about 18–20 minutes, they should be baked and golden, adjust according to your oven.
Let cool slightly.Glaze:
Prepare the glaze by mixing in a bowl with a spoon the powdered sugar with the lemon juice and water added gradually, adding as needed until a creamy and light mixture is obtained.
Drizzle the glaze over the slightly warm brioche with a teaspoon or with a pastry bag with a very narrow tip.
Let dry for a few minutes.
The cinnamon rolls with raisins are ready to enjoy.
Place the yeast with the milk in the bowl 20 sec. / speed 2.
Add the flours, sugar, and egg 2 minutes/Knead.
Also add a pinch of salt and the butter in pieces 5 minutes/Knead.
Transfer the obtained dough into a large bowl, cover with plastic wrap and let it rise for about 2 hours, it should double.Rinse the raisins and soak them in water.
After the rising time, prepare the filling.
Mix the brown sugar with cinnamon.
Place the butter in the clean bowl 30 sec/speed 2.
Add the sugar with cinnamon 30 sec/speed 2, place in a small bowl and set aside.Drain the raisins and squeeze gently.
Prepare the cinnamon rolls and bake them as explained above for the non-Bimby version.The cinnamon rolls with raisins or kanelbull are ready to enjoy… HAPPY BAKING!
Try all the other brioche recipes, find them CLICKING HERE.
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