Prep time: 1 hour 40 minutes, (including rise time and starting with prepared dough)
Cook time: 14 minutes
Makes 48 mini-rolls
Swedes like their cinnamon rolls on the spicy side, Fertig said. These cute, compact sweets get their kick from cardamom.
1 recipe traditional cinnamon roll dough (at left)
Flour for dusting
1/2 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon cardamom
4 tablespoons unsalted butter, melted
2 large egg yolks, beaten with 2 teaspoons water
3/4 cup Swedish pearl sugar or coarsely crushed sugar cubes
Line 48 muffin cups with cupcake liners.
Transfer the dough to a floured surface. Cut the dough in fourths. Roll each fourth out to an 8-by-12-inch rectangle.
For the filling, combine the sugar, cinnamon and cardamom in a small bowl. Brush a fourth of the butter over the dough and sprinkle with a fourth of the spice mixture.
Roll up the dough and form it into a tight, 12-inch-long cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in a paper-lined muffin cup. Repeat with the remaining dough. Cover the pans with a tea towel and rest in a warm place until almost doubled, 45 to 60 minutes.
Brush the tops of the rolls with egg wash and sprinkle with pearl sugar.
Preheat oven to 350 degrees. Bake for 12 to 14 minutes, or until lightly browned.
Per roll: 439 calories (29 percent from fat), 14 grams total fat (9 grams saturated), 72 milligrams cholesterol, 73 grams carbohydrates, 6 grams protein, 221 milligrams sodium, 2 grams dietary fiber.