This morning I made Klippt kanellängd for breakfast. It is a Swedish pastry made with cinnamon, butter, milk, egg, sugar, salt, and cardamom. You roll it out, add a cinnamon filling, and roll it back up like you are making cinnamon rolls, except, you then take a pair of scissors, and cut the dough to make it’s signature design. It’s a really pretty bread. The name translates literally as long cut cinnamon….so I just renamed it to Swedish Cinnamon Bread hehe.
There is a similar pastry in Denmark called Kanelstang (Cinnamon Stick) but the ingredients are a bit different, and there’s a sweet icing on top. I don’t mind sweet things, but I am just not a fan of this sweet icing found on top of several Danish pastries. It is way too sweet, it hurts hehe.
Anyways I found this recipe on a Swedish website, and translated it below. I changed some of the steps, and doubled the filling recipe. So my version of this recipe is what is listed below. This was the first time I made this bread, and it turned out really pretty, and so good, but needed more filling, as the cinnamon sugar flavor was a bit too mild for me.
For the topping I just sprinkled the top of one with a coarse sugar found in Sweden called pearl sugar, but you could put chopped almonds on top, or powdered sugar (after it’s baked) like the recipe suggests. I also made the dough the night before, and let it rise at room temperature, then put it in the fridge to rise over night. That way I could make this bread for breakfast the next morning. So when I woke up I took the dough out of the fridge to let it come to room temperature, then continued the recipe after a couple of hours.
I hope you like this recipe. :o)
- 25 g fresh yeast or 2.5 tsp dry yeast
- 3 ½ dl milk, lukewarm
- ¾ dl granulated sugar
- 1 pinch of salt
- ¾ tsp ground cardamom
- 1 egg
- 75 g butter, unsalted
- 9 - 11 dl flour
- 80 g butter
- 1/2 dl granulated sugar
- 4 tsp ground cinnamon
- 1 egg, beaten
- powdered sugar (optional)
- pearl sugar (optional)
- 3/4 dl chopped almonds (optional)
- Dissolve yeast in a cup with lukewarm milk.
- In a separate large bowl, whisk the dry ingredients together - salt, cardamom, sugar, and flour.
- Then, add the butter, and mix with your hands until it resembles bread crumbs.
- Then, pour the milk/yeast mixture, and egg into the bowl with the dry ingredients, and mix together until a dough starts to form.
- Knead the dough on a clean surface dusted with flour until it is smooth, about 5 minutes.
- Cover the dough, and let it rise for 45 minutes.
- Roll out the dough in a rectangle shape, about ½ cm thick. Spread the butter, for the filling, on the dough with a knife, and sprinkle cinnamon and sugar on top.
- Cut the rectangle in half.
- Roll each rectangle (like you are making cinnamon rolls) and place each rolled dough (with space between them) on a baking sheet lined with baking paper.
- Take a pair of kitchen scissors and cut the rolls (about 13 snips or centimeter-thick slices) along the middle of each roll, but not too deep. You want each piece to still be attached to the bottom, about 1 cm thick.
- Then, drag each piece you cut to the side - left side, then right side, and continue alternating, pulling them a bit apart so each piece is bent backwards.
- Brush each cinnamon pastry with beaten egg, and sprinkle with almonds (optional) or coarse sugar (optional).
- Cover it and let it rise for 30 minutes.
- Pre-heat the oven to 200 degrees C or 400 F.
- Bake the pastries at the bottom of the oven for 25 - 30 minutes.
- Let them cool, and dust with powdered sugar before serving, if you like.