Instructions

1. 1

   Warm milk to 110°F. Mix with yeast and a pinch of sugar. Let foam.

   • 💡Too hot kills yeast
   • 💡Should double in 5-10 min
2. 2

   Mix flour, sugar, salt (and cardamom for Swedish). Add wet ingredients.

   • 💡Dough should be soft
   • 💡Don't add too much flour
3. 3

   Knead 8-10 minutes until smooth and elastic.

   • 💡Stand mixer: 5-6 minutes
   • 💡Window pane test
4. 4

   First rise in greased bowl until doubled, about 90 minutes.

   • 💡Cover with damp towel
   • 💡Warm spot speeds rising
5. 5

   Roll dough into rectangle. Spread with soft butter.

   • 💡American: 16x21 inches
   • 💡Swedish: 14x18 inches
6. 6

   Sprinkle with sugar-cinnamon mixture.

   • 💡Leave 1-inch border
   • 💡Pack it on for American style
7. 7

   American: Roll tightly, cut into 12. Swedish: Cut strips, twist into knots.

   • 💡Dental floss cuts cleanly
   • 💡Swedish knots are traditional
8. 8

   Second rise 30-45 minutes. American: add cream. Bake until golden.

   • 💡They should look puffy
   • 💡American: pour 1/2 cup cream over before baking
9. 9

   American: Frost while warm. Swedish: Brush with egg wash, add pearl sugar.

   • 💡Frosting melts into warm rolls
   • 💡Pearl sugar adds crunch