Directions for the dough

• There is no need to "proof" the yeast", meaning you don't have to dissolve it in milk and let it stand before incorporating it into your dough.
   
• Bakers Note; A pinch of salt in the dough serves a couple of important functions. It impacts the flavor and acts as a stabilizer, stopping the yeast from proving too quickly. Never sprinkle the salt straight onto the yeast, as this will kill the yeast. Instead, add the salt as the very last ingredient after you add the butter.
   
• In a bowl of a stand mixer fitted with the dough hook attachment, add 550-gram all-purpose flour, 100-gram sugar, 20 grams of fresh yeast (or 2 teaspoons instant dry yeast), 1 large egg, and add 350-gram cold milk.
   
• Knead on the  →lowest setting for 10 to 15 minutes until smooth; your dough is the correct consistency when it forms a ball and pulls away from the sides of the bowl.
   
• Once the dough has all come together and pulls away from the sides of the bowl. Add the softened butter piece by piece, about every 10 seconds.
   
• Once the butter is completely incorporated into the dough, Continue mixing at →medium-low speed for another 8 to 10 minutes or until the dough has come together and is smooth.
   
• Turn the mixer up to medium-high speed for the last 2 minutes, and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl.
   
• If you want to test if the dough is ready, the windowpane test is one of the best ways to tell if you have kneaded your dough long enough. hold a corner of your dough with both hands and slowly stretch it out. If you can stretch the dough until it´s thin and nearly translucent without tearing, it´s ready to go. If the dough tears quickly, it needs to be kneaded longer.
   
• If time permits, cover the bowl with plastic, and let the dough rest for 15 to 30 minutes in the fridge, preferably overnight, to make it easier to roll and shape the dough and to grow and develop more flavor. This is optional, but a relaxed dough is easier to work with. 
   
• The dough can be refrigerated for up to 3 days before using it.
   
• In the meantime, make the almond paste and almond filling.

Homemade almond paste

• Place almonds with skin on in a food processor ( or use almond flour) and process until finely ground.
   
• Add the confectioners’ sugar, vanilla bean paste, and water and pulse until the dough comes together.
   
• Dust your work surface with confectioners’ sugar take the almond paste out of the food processor, dust it with icing sugar, and knead it. Wrap in plastic wrap if not used right away.

Direction for the Almond paste filling

• In a mixing bowl, attach with a whisk attachment, add the softened butter, almond paste ( cut up in small pieces) ground cinnamon, and heavy cream mix until you have a spreadable paste.
   
• Set the filling aside while rolling out the dough.

Directions for the Swedish Cinnamon Rolls – Kanelbulle

• Take the cold dough out of the fridge, and remove the plastic wrap; if you have proofed the dough overnight, the dough will feel like cold, clammy Play-Doh and is super easy to roll.
   
• Turn the dough onto a lightly floured surface, dust with flour, and roll into a 14×8 inch rectangle.
   
• Spread an even layer of the almond paste filling over the dough. Roll up dough tightly from one long side.
   
• Cut the roll into 15 slices; you do not need to trim the edges; just put them cut side up in the pan.
   
• Cover the rolls with plastic wrap and a tea towel, and let them rest until they´ll become puffy. This can take anything from 1-3 hours, depending on how warm your rising environment is and how cold the dough is.
   
• Position the rack in the center or in the lower third ( just below the center) of the oven.
   
• 30 minutes before baking, preheat the oven to 220C/428F. If using the fan setting, preheat the oven to 190C°/350F°.
   
• Whisk the egg and water in a small bowl. Brush the buns/rolls carefully with the egg wash.
   
• Sprinkle with pearl sugar and sliced almonds.
   
• Bake for about 8-12 minutes or until golden brown.
   
• If using sugar syrup, while the buns are baking in the oven.
   
• make the sugar syrup by warming the sugar and water on low heat. As soon as the buns are out of the oven, use a pastry brush and brush the buns with the warm sugar syrup. ( You need to do this right away, or you get a sticky bun) glazing the buns with sugar syrup gives the buns a beautiful shine and keeps them moist all day.
   
• Enjoy immediately, and store any leftovers, covered at room temperature, for up to 1-2 days.
   
• To get this freshly baked feeling when enjoying these buns the next day, microwave the rolls for about 5-10 seconds and enjoy.