Swedish Cinnamon Rolls with Pecans

Ingredients

• 500 g spelt flour type 1050 (+ 2 tbsp flour for handling)
• 0.5 cube Yeast
• 200 ml lukewarm milk (3.5 % fat)
• 1 tbsp whole cane sugar (20 g)
• 1 pinch salt
• 1 egg
• 175 g softened butter
• 150 g pecan kernels
• 2 tsp ground cinnamon
• 100 g raw cane sugar
• 80 g powdered sugar made from raw cane sugar

Instructions

1. 1.

   Sift 500 g flour into a bowl, form a well in the center and crumble yeast into it. Stir in some milk and whole cane sugar, cover and let rise in a warm place for about 30 minutes.

2. 2.

   Add remaining whole cane sugar, pinch of salt, rest of milk, egg and 75 g butter in pieces to the dough and knead until smooth; add more milk or flour if needed. Cover and let rise another 30 minutes while chopping nuts.

3. 3.

   Knead dough again and roll out on a floured surface into a rectangle (about 40 x 25 cm). Brush with 60 g butter, sprinkle cinnamon, then scatter 100 g pecans and 75 g raw cane sugar over it. Roll up lengthwise and cut into 15 slices (about 2.5 cm thick). Place on parchment‑lined baking sheet, press lightly flat, brush with remaining butter and top with leftover nuts and raw cane sugar.

4. 4.

   Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 30 minutes until golden brown. Remove from tray and cool. Whisk powdered sugar with 2–3 tsp water until smooth and drizzle over the cinnamon rolls.