Gifflar - Swedish Mini Cinnamon Rolls The shop bought ones which contain minimum 24 ingredients these contain 8. Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 30g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 120g Brown Sugar 100g Softened Butter 2 tbs cinnamon 1 egg yolk + 1 tsp milk Sugar syrup (you can just use honey & melted butter if you prefer) 60g water 60g brown sugar 40g butter Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes. Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. Flip it over, fold in half & cover and rest for 1 hour. Mix your filling ingredients and line your tray or 2 trays like me with parchment paper. Roll the dough out into a rectangle and spread the filling all over as close to the edges as you can. Slice width ways into 3 and roll up each one. Gently lift them aside (they’ll stretch when you do this and that’s ok) and be sure they’re seam side down. Press each roll down slightly to flatten and cut into 2inch pieces. I measured with my knife. Fill the first tray and cover and rest for 20 min. Cut the rest and fill up the second tray (I baked them separately) Preheat oven to 175C Brush with egg wash and bake for 12-15 min. As soon as they’re in the oven add the syrup ingredients to the pan, bring to boil and simmer until the buns come out. Get the second tray in as soon as the buns are out and brush the buns with syrup as soon as they’re out of the oven. Enjoy D 🫶🏼 #fyp #gifflar #cinnamonrolls #cinnamonbuns #fromscratch - @mumsfoodies