Kanelbullar (Swedish Cinnamon Buns)
Kanelbullar, or cinnamon buns, are a Swedish classic made with a sweet cardamom dough and filled with cinnamon, sugar, and butter, twisted and tied into a knot.
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Servings: 20 buns
Equipment
- Rolling Pin
- pastry/pizza wheel
Ingredients
- 2 cups milk
- 14 tbsp butter
- 1 cup powdered sugar
- 4 tsp instant yeast (or 50 g fresh yeast)
- 1 tsp cardamom
- 6 cups flour
Cinnamon filling
- 11 tbsp butter (softened)
- 6 tbsp granulated sugar
- 1.5 tbsp cinnamon
Decoration
- 1 egg (whisked)
- Swedish pearl sugar
Instructions
- Heat the milk, butter, and powdered sugar in a saucepan. Then cool until just a bit warmer than lukewarm.
- Pour the milk mixture into a mixing bowl and add the cardamom and yeast. Stir until dissolved and then slowly add the flour. You may need more or less flour. Add enough so that you can knead the dough into a nice ball without being too sticky. Knead for about 10 minutes.
- Mix together the butter, sugar and cinnamon in a small bowl. If the butter is still hard you can pop it in the microwave for a few seconds so it's easy to spread.
- Roll out the dough into a large square. Spread the cinnamon butter mixture across all of the square.
- Fold the dough in half and then roll out the rectangle again so that it's wider (not longer).
- Use a pizza or pastry wheel to cut the rectangle into about 20 strips. Twist each strip and then tie into a knot (see video). Set the kanelbullar on baking paper on a baking sheet and cover with plastic wrap or a cloth. Let the buns rise for about 1.5 to 2 hours, or until the dough fully bounces back when poked with your finger.
- Preheat oven to 435°F (225°C). Whisk together egg and a splash of milk. Carefully brush each bun with the egg wash and sprinkle with pearl sugar. Bake cinnamon buns for 10 - 12 minutes, until golden brown. Be careful not to over bake (I bake mine for 10 minutes). Cool on a wire rack.