‘Kamome Shokudō’ is a 2006 Japanese comedy film that is set in Helsinki, the capital city of Finland. It’s a story about a woman who sets up a small cafe serving Japanese-style food. Many delicious-looking foods appear on the film but the Finnish ‘Cinnamon Rolls’ holds the key to attracting the local customers.
I started baking ‘Cinnamon Rolls’ after watching this film just like many other people. First I looked for the recipe that was actually used for the film. As I tend to use less butter and less sugar, and I want to avoid weighing the ingredients, the recipe has been changed. My ‘Cinnamon Rolls’ are shaped differently, and easier to make. Now I can share my recipe with you.
Warm Milk 1/2 cup *125ml
Yeast 2 teaspoons
Bread Flour 1 & 3/4 cups *plus extra for kneading
Sugar 1/4 cup
Cardamom Seeds 1/4 teaspoon *removed from pods, ground
Salt 1/4 teaspoon
Egg 1 *lightly whisked, save 1 tablespoonful for glazing
Butter 20g *melted
Brown Sugar 2 tablespoons
Ground Cinnamon 1/2 tablespoon
Butter 1 tablespoon *melted
Using a saucepan over low heat or a heat-proof bowl in the microwave, warm the Milk slightly, add yeast and stir, then set aside for 5 minutes.
Place Bread Flour, Sugar, ground Cardamom Seeds and Salt in a large bowl, and mix to combine.
Make a well in the centre and pour in the Yeast mixture, Egg (save 1 tablespoonful for glazing) and melted Butter. Mix well to form a soft dough.
Turn out onto a lightly floured surface. Knead for 2 to 3 minutes, gradually adding extra flour if required, until smooth and elastic. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
Place Brown Sugar and Cinnamon in a small bowl and mix well. Line the base of a square cake tin or a baking tray with baking paper.
On a lightly floured surface, roll out the dough into about 36 (width) x 30cm rectangle. Brush with 1 tablespoon melted Butter, sprinkle with the Brown Sugar & Cinnamon mixture, then roll up. Cut into 9 slices and place in a cake tin or on a baking tray. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour. Preheat oven to 180℃.
Gently brush with remaining Egg, then bake for about 15 minutes or until nicely browned.