Kanelbullar (Swedish Cinnamon Buns)

Too few ratings

Difficulty

Medium 👍
20
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Pieces:-20+
400 g plain flour
50 g granulated sugar
1 tsp ground cardamom
7 g active dry yeast
½ tsp salt
240 ml milk
55 g unsalted butter
65 g unsalted butter
50 g light brown sugar
4 tbsp ground cinnamon
egg
pearl sugar
chopped almond
1 tsp ground cinnamon

Utensils

  • standing mixer
  • rolling pin
  • Step 1/15

    • chopped almond

    Add 1 tbsp. of luke warm water and dissolve the yeast. Set aside.

  • Step 2/15

    Add sugar, plain flour, cardamom, cinnamon, salt and yeast and mix together in low speed.
    • 400 g plain flour
    • 50 g granulated sugar
    • 1 tsp active dry yeast
    • 7 g active dry yeast
    • ½ tsp salt
    • 1 tsp ground cinnamon
    • standing mixer

    Add sugar, plain flour, cardamom, cinnamon, salt and yeast and mix together in low speed.

  • Step 3/15

    Add the melted butter and warm milk into the flour mixture. Continue mixing on low speed.
    • 240 ml milk
    • 55 g unsalted butter

    Add the melted butter and warm milk into the flour mixture. Continue mixing on low speed.

  • Step 4/15

    Place the dough in an oiled bowl and cover with a damp cloth. Set aside in a warm and cool place for an hour or till the dough rises.

    Place the dough in an oiled bowl and cover with a damp cloth. Set aside in a warm and cool place for an hour or till the dough rises.

  • Step 5/15

    In a bowl combine together the butter, sugar and ground cinnamon. (Change the quantity of sugar and cinnamon against your preference for the taste of cinnamon).
    • 65 g unsalted butter
    • 50 g light brown sugar
    • 4 tbsp ground cinnamon

    In a bowl combine together the butter, sugar and ground cinnamon. (Change the quantity of sugar and cinnamon against your preference for the taste of cinnamon).

  • Step 6/15

    Preheat the oven to 350F or 180°C.

  • Step 7/15

    • rolling pin

    In a lightly floured surface, roll the dough into a rectangular shape.

  • Step 8/15

    Spread the sugar mixture on to the dough.

    Spread the sugar mixture on to the dough.

  • Step 9/15

    Fold the 2 long ends of the dough inwards- like a letter.

    Fold the 2 long ends of the dough inwards- like a letter.

  • Step 10/15

    From the width of the dough, cut into strips (rough sizing: 10-15cm long and 2 cm wide)

    From the width of the dough, cut into strips (rough sizing: 10-15cm long and 2 cm wide)

  • Step 11/15

    Grab one end and twist, whilst slightly stretching from the other end (don't over stretch, causing the dough to separate). (Number of buns dependen the size of dough rolled and strips cut).

    Grab one end and twist, whilst slightly stretching from the other end (don't over stretch, causing the dough to separate). (Number of buns dependen the size of dough rolled and strips cut).

  • Step 12/15

    Coil the dough and tuck the loose end at the bottom.

    Coil the dough and tuck the loose end at the bottom.

  • Step 13/15

    Arrange the shaped dough in a baking tray lined with parchment paper. Brush the buns with egg wash and sprinkle either chopped almonds or pearl sugar.

    Arrange the shaped dough in a baking tray lined with parchment paper. Brush the buns with egg wash and sprinkle either chopped almonds or pearl sugar.

  • Step 14/15

    Bake the buns for 15-20 minutes, till golden brown.

  • Step 15/15

    Allow buns to cool and transfer to cooling rack. Buns best served at room temperature.

    Allow buns to cool and transfer to cooling rack. Buns best served at room temperature.

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