📖 Instructions

1. First, warm the milk. In a small saucepan, gently heat the milk until it's lukewarm (around 110°F or 43°C). It should feel warm to the touch, not hot. If it's too hot, it can kill the yeast.
2. Now, activate the yeast. In a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes, until the mixture becomes foamy. This means the yeast is alive and kicking! If it doesn’t foam, your yeast might be old, and you'll need to start again.
3. Combine wet ingredients. Add the melted butter (cooled slightly), beaten eggs, and vanilla extract to the yeast mixture. Mix well until everything is combined.
4. Add dry ingredients. Gradually add the flour and salt to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed until a dough starts to form. If mixing by hand, stir with a wooden spoon until the dough comes together.
5. Knead the dough. If using a stand mixer, knead the dough on medium speed for 5-7 minutes, until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it’s smooth and elastic. The dough should be slightly tacky but not sticky.
6. First rise. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy texture.
7. Prepare the filling. While the dough is rising, prepare the lingonberry-cinnamon filling. In a medium bowl, combine the softened butter, lingonberry jam, brown sugar, and ground cinnamon. Mix well until it forms a smooth paste.
8. Roll out the dough. Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out into a large rectangle, about 12x18 inches.
9. Spread the filling. Evenly spread the lingonberry-cinnamon filling over the rolled-out dough, leaving a small border along one of the long edges.
10. Roll it up. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
11. Slice the rolls. Use a sharp knife or dental floss to slice the log into 12 equal-sized rolls. For neat cuts, use a sawing motion rather than pressing straight down.
12. Second rise. Place the rolls on a baking sheet lined with parchment paper, spacing them evenly apart. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, until they puff up slightly.
13. Preheat the oven. While the rolls are rising for the second time, preheat your oven to 375°F (190°C).
14. Bake the rolls. Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown. Keep an eye on them – if they start to brown too quickly, cover them loosely with foil.
15. Prepare the glaze. While the rolls are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk if needed to reach your desired consistency.
16. Glaze the rolls. Once the rolls are out of the oven, let them cool slightly on the baking sheet for about 5-10 minutes. Then, drizzle the glaze evenly over the warm rolls.
17. Serve and enjoy. Serve the lingonberry and cinnamon rolls warm. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat slightly before serving, if desired.