swedish cinnamon rings

Name: Swedish Cinnamon Rings
Cook time: 30 min
Yield: 3
Cuisine: Swedish
Ingredients: Dough:; 2 pkgs Active dry yeast; 1/2C Warm water (105-115 F); 1C Butter (or margarine); 3/4C Sugar; 1 Tbs Crushed cardamom seeds (it's easy to crush them in an electric blender); 1 tsp Salt; 1 1/2C Light cream (scalded); 2 Eggs; 8C Sifted flour; Filling:; 1/2C Butter (or margarine) softened to room temperature; 1C Firmly packed light brown sugar; 2 tsp Cinnamon; Decorations (optional):; Diced candied red or green cherries

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is a rich coffee cake, so cut each ring in small wedges. You should be able to get about 20 wedge shaped slices out of each ring.

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(3 ratings)

yield 3 Rings

cook time 30 Min

method Bake

Ingredients For swedish cinnamon rings

Dough:
2 pkgs Active dry yeast
1/2C Warm water (105-115 F)
1C Butter (or margarine)
3/4C Sugar
1 Tbs Crushed cardamom seeds (it's easy to crush them in an electric blender)
1 tsp Salt
1 1/2C Light cream (scalded)
2 Eggs
8C Sifted flour
Filling:
1/2C Butter (or margarine) softened to room temperature
1C Firmly packed light brown sugar
2 tsp Cinnamon
Decorations (optional):
Diced candied red or green cherries

How To Make swedish cinnamon rings

1
Sprinkle yeast over warm water in a warm large bowl and stir to dissolve. Mix butter, sugar, cinnamon, and salt with cream and cool to lukewarm. Stir into yeast, then beat in eggs, 1 at a time, beating well after each addition.Add flour, 1 cup at a time, beating well after each addition.You will probably have to turn dough onto a board and knead in the final cup. Knead dough about 5 minutes until smooth and elastic.Place in a well greased large bowl, turn so dough is well coated. Cover with cloth, and let rise in a warm, draft free place 1 1/2 to 1 3/4 hours until dough is doubled in bulk. Punch dough down, turn onto a lightly floured board, and knead 1 to 2 minutes. Divide dough into 3 or 4 equal parts, depending upon whether you want large or medium size rings.Roll each piece of dough into a rectangle (about 14” x 18” for medium size rungs, 18” x 22” for large). Spread lightly with butter; mix brown sugar and cinnamon and sprinkle over butter, then roll up jelly roll style and shape into a ring. Using sharp scissors, make diagonal snips deep into each ring every 2” and turn cut side up.Place rings on lightly greased baking sheets, cover with cloth and let rise in a warm, draft free place until doubled in bulk, 30 to 40 minutes.Meanwhile, preheat oven to 375 F. When rings have risen, bake 20 to 30 minutes until nicely browned and hollow sounding when tapped. Transfer to wire racks to cool and, if you like, decorate. Serve warm or at room temperature. To reheat, wrap in foil and heat 10 minutes at 350 F.If you do not decorate rings, cut each ring into 20 thin wedge shaped slices. Makes 3 - 12” rings, or 4 -10” rings
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