Blog Flog: This post was sponsored by Alberta Wheat. Thanks for growing delicious things, and supporting this space! So I’ve seen these twisted Scandinavian cinnamon rolls in pictures over the years, and have always been fascinated with them – they’re like genteel cinnamon buns, not as gooey and unwieldy (not that there’s anything wrong with that), and are irresistibly pretty, like elaborately twisted knots. They’re called kanelbullar, or sometimes kardemummabullar if they’re spiked with cardamom (which they should be). Since the best part about the holidays is the baking, I figured now was the time to give them a go. I’ve already made them twice in a week, and have plans to stack some of the filled, flat pieces of dough in the freezer to pull out, twist and bake on Christmas morning. People have been asking for weeks if I’ve finished my holiday baking yet, as if it’s a project that needs to be neatly done and tucked away well in advance of Christmas.Continue reading
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