Swedish Cinnamon Rolls with Chocolate

This time we used the Venezuelan chocolate Willie’s of a best quality, wheat flour from Swojej Mąki (one can really feel the difference in the softness and gentleness of the cake!) and we added a few raspberries. The rolls turned out to be sensational!
The dough:

  • 500 ml of milk
  • 50 g of fresh yeast or a package of dry yeast
  • 150 g of soft butter
  • 90 g of sugar, a pinch of salt
  • 2 teaspoons of powdered cardamom
  • 800-1000 g of the flour

The mass:

  • 175 g of soft butter
  • 80 g of sugar
  • 2 spoonfuls of cinnamon
  • 1 / 2 teaspoons of vanilla sugar
  • 1 plate of plain chocolate (100 of g), finely chopped


  • 1 egg for spreading rolls

(1) We heat up the milk, then we dissolve the yeast in it. We put it aside for a few minutes. We blend the butter, the sugar, the salt and cardamom with the spoon in a big bowl until its gains the form of a paste. We add the milk with the yeast and we mix it up. (2) We add gradually the sieved flour, simultaneously making the dough. (3) 800 g of flour should be enough, however if after adding this the mass will be still clammy, we add more. (4) When the dough becomes smooth and elastic, we transfer it them into the bowl smeared with oil, we cover it with the linen cloth and we put it away into the warm space for about an hour. (5) In a second bowl we mix all the ingredients of the filling apart from the chocolate, which was earlier finely chopped. We divide the well risen cake into two parts, each of them we handle identically. We roll the cake so it can get a shape of a rectangular, we grease it with a half of mass and we sprinkle it with half of a chocolate. We try to imagine that the cake consists of three parts, upper, middle and bottom, then we wrap the upper part all over on the middle part and we cover it with the bottom one. With the sharp knife we cut the cake along the long side to pieces with widths of about 2 cm, then we cut all the stripes again into halves. We coil every piece into a ball, the more it is coiled the better it will look after baking. 10) The coiled rolls we put on the metal sheet inlaid with paper for baking, we cover it with the cloth and we put it aside into the warm space for about 30 minutes. Formed rolls we grease with an egg. We bake it for around 10-15 minutes in 220 Celsius degrees. Recipe: Marta Greber, photo: Usta magazine.

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