Yields:
24 Servings
Difficulty: Medium
Prep Time: 3 Hr
Cook Time:
30 Mins
Total Time:
3 Hr 30 Mins
Kathy often brought these over on holiday mornings – tender and delicious! One advantage is that you can mix up the dough the night before. I always thought the “Scandinavian” referred to her Swedish background, but when she gave me the recipe, she attributed the source to Fleischmann’s Yeast Cookbook! Live and learn!
Ingredients
Adjust Servings
-
Dough
- Filling
- Glaze
Instructions
-
The Night Before
- Scald milk, set aside to cool. Combine flour, salt & sugar in a large bowl.
- Cut in butter.
- Dissolve yeast in warm water and let sit for 5 minutes.
- Add yeast mixture to flour mixture along with egg yolks and cooled milk. Beat well.
- Cover tightly and chill in refrigerator for a slow, overnight rise. Next Day
- Divide the dough into two equal parts. Roll each half into a rectangle approximately 12"x10". Grease two pans (9X13 or pie dishes - may need more than two if using pie dishes).
- Brush with melted butter and sprinkle 1/2 of the sugar cinnamon & nut mixture over each rectangle.
- Beginning at the wide side, roll up as for a jelly roll, pinching the ends to keep filling from spilling out. Cut roll into 1" slices (about 12 per roll), place in greased pans, cover and let rise about 1 hour.
- Preheat the oven to 375°.
- Bake at 375° for 20-25 minutes. Check for doneness with dough in the center of the pan. Be careful not to overcook.
- Brush with glaze while still hot. May be served warm or room tempurature.
Notes
This is a great recipe for modifications. Fill with jam instead of cinnamon and sugar. Make a cream cheese frosting, or even better, top with maple mascarpone!