Kanelsnurrer - Norwegian Twisted Cinnamon Buns
These kanelsnurrer, or kanelknuter, are made with a buttery cardamom dough and filled with cinnamon sugar before being twisted into a knot. All the twists make these extra tasty, with cinnamon butter around every bend.
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Servings: 16 buns
Equipment
- Rolling Pin
Ingredients
- 1 cup milk
- 2 tsp instant yeast (or 25 g fresh yeast)
- 1/2 cup granulated sugar
- 1 tsp freshly ground cardamom
- 1 tsp cinnamon
- 3 cups flour
- 1 pinch salt
- 9 tbsp butter
Cinnamon filling
- 5 tbsp butter (room temperature)
- 1 tbsp cinnamon
- 3 tbsp granulated sugar
Egg wash
- 1 egg (whisked)
- pearl (or demerara) sugar for sprinkling
Instructions
- If you're making these by hand, heat milk until it's lukewarm. If using a stand mixer, keep the milk cold. Stir in the yeast, sugar, cardamom, and cinnamon until dissolved.
- Add the flour and salt and stir well. You can do this in a mixer or by hand. Stir until the dough releases from the bowl and then continue to knead (by hand or with the dough hook on the mixer) for 5 - 10 minutes.
- Add the butter to the dough and continue to knead for another 5 - 10 minutes.
- Roll the dough out into a large square on a floured surface.
- Mix together the butter, cinnamon and sugar for the filling. If the butter is hard you can heat it up a bit so it's easier to spread. Spread the mixture out in an even layer covering the entire square of dough.
- 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 16 strips. Twist each strip and then tie into a knot (see video).
- Set the kanelsnurrer on baking paper on a baking sheet and cover with plastic wrap or a cloth. Let the buns rise for about 2 hours, or until the dough fully bounces back when poked with your finger.
- Preheat oven (upper and lower heat) to 390°F (200°C). Carefully brush the kanelsnurrer with whisked egg and sprinkle with pearl (or demerara) sugar.
- Bake the buns in the middle of the oven for about 12 - 15 minutes. Be very careful not to over bake, as the buns will become dry. The buns are done when they're golden on top and light brown under.
- Cool on a wire rack.