Kanelbullar - Swedish Cinnamon Buns
My first real kanelbulle was in a tiny café in Stockholm's Gamla Stan. The air was thick with the unforgettable scent of cardamom and cinnamon. This recipe is my love letter to that moment and the wonderful Swedish tradition of *fika* – taking a break for coffee and something sweet.
15Ingredients
- 0 For the Dough:
- 250 g Whole milk
- 25 g Fresh yeast (or 7g active dry yeast)
- 500 g All-purpose flour
- 75 g Unsalted butter, softened
- 75 g Granulated sugar
- 6 g Ground cardamom
- 3 g Salt
- 0 For the Filling:
- 75 g Unsalted butter, very soft
- 50 g Granulated sugar
- 10 g Ground cinnamon
- 0 For the Topping:
- 1 Egg, beaten
- 30 g Pearl sugar
Instructions
Gently warm the milk to 37°C (98°F). In a small bowl, crumble in the fresh yeast (or sprinkle dry yeast) and a pinch of sugar, stir, and let it sit for 10 minutes until foamy.
In the bowl of a stand mixer (or a large bowl), whisk together the flour, sugar, cardamom, and salt.
Pour the yeast mixture into the dry ingredients. Add the softened butter. Using a dough hook, knead for 5-7 minutes (or 8-10 minutes by hand on a floured surface) until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 60-90 minutes, or until doubled in size.
While the dough rises, prepare the filling by mixing the very soft butter, sugar, and cinnamon into a smooth paste.
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40 cm (12x16 inches).
Spread the cinnamon filling evenly over the dough. Roll the dough up tightly from the long edge into a log and slice it into 15 equal pieces.
Place the rolls cut-side up on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.
Preheat your oven to 225°C (435°F).
Gently brush the tops of the risen buns with the beaten egg and sprinkle generously with pearl sugar.
Bake for 8-10 minutes, or until golden brown. Let them cool slightly on a wire rack before enjoying warm.
Chef's Tip
For extra soft buns, add a tablespoon of potato starch to the dough. Let them proof in a turned-off oven with a bowl of hot water for the perfect rise.
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Kanelbullar - Swedish Cinnamon Buns
Ingredients
- For the Dough:
- 250 g Whole milk
- 25 g Fresh yeast (or 7g active dry yeast)
- 500 g All-purpose flour
- 75 g Unsalted butter, softened
- 75 g Granulated sugar
- 6 g Ground cardamom
- 3 g Salt
- For the Filling:
- 75 g Unsalted butter, very soft
- 50 g Granulated sugar
- 10 g Ground cinnamon
- For the Topping:
- 1 Egg, beaten
- 30 g Pearl sugar
Instructions
- Gently warm the milk to 37°C (98°F). In a small bowl, crumble in the fresh yeast (or sprinkle dry yeast) and a pinch of sugar, stir, and let it sit for 10 minutes until foamy.
- In the bowl of a stand mixer (or a large bowl), whisk together the flour, sugar, cardamom, and salt.
- Pour the yeast mixture into the dry ingredients. Add the softened butter. Using a dough hook, knead for 5-7 minutes (or 8-10 minutes by hand on a floured surface) until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 60-90 minutes, or until doubled in size.
- While the dough rises, prepare the filling by mixing the very soft butter, sugar, and cinnamon into a smooth paste.
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40 cm (12x16 inches).
- Spread the cinnamon filling evenly over the dough. Roll the dough up tightly from the long edge into a log and slice it into 15 equal pieces.
- Place the rolls cut-side up on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.
- Preheat your oven to 225°C (435°F).
- Gently brush the tops of the risen buns with the beaten egg and sprinkle generously with pearl sugar.
- Bake for 8-10 minutes, or until golden brown. Let them cool slightly on a wire rack before enjoying warm.
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