Swedish Cinnamon Buns - Kanelbullar
Swedish cinnamon buns, or Kanelbullar, are a classic treat loved by both kids and adults alike. These buns are aromatic, tender, and perfectly sweet with a soft, fluffy texture. Once you bake them, the delightful scent will fill your entire house, making it irresistible to stay away from the kitchen!
This recipe is simple to follow, and with a bit of care and attention to the details, you can bring the essence of Sweden to your home. No need for travel—you’ll savor the authentic taste of Kanelbullar right from your oven!
Pour 50 ml of warm milk into a small bowl. Add 1 teaspoon of sugar, 2 tablespoons of flour, and 25 g of fresh yeast.
Mix until smooth, then let it sit for 10 minutes until foamy.
In a larger bowl, mix 200 ml of warm milk, 50 g of sugar, 0.5 teaspoon of salt, 1 teaspoon of cardamom (optional), and the foamy yeast mixture from Step 1.
Add 400 g of flour to the bowl and begin kneading by hand or with a mixer.
Check the dough's consistency. If it feels dry, add a few tablespoons of milk or water until the dough is soft and slightly sticky.
Once the flour is incorporated, add 75 g of softened butter in small portions, kneading after each addition until the dough becomes smooth.
When the dough is soft, uniform, and no longer sticky, cover the bowl with cling film or a towel.
Let it rise for 1 hour, or until it doubles in size.
While the dough is rising, prepare the filling. Combine 75 g of softened butter, 50 g of powdered sugar, and 2 teaspoons of cinnamon in a bowl.
Mix until you achieve a smooth paste.
Once the dough has risen, transfer it to a floured surface. Roll it out with a rolling pin into a rectangle approximately 50 cm by 40 cm.
Spread the cinnamon-butter paste evenly over 2/3 of the rectangle using a spoon or spatula.
Fold the uncovered portion of dough over half of the cinnamon-covered section.
Fold the remaining cinnamon-covered section over the first fold to form a layered "envelope."
Let this rest on the table for 10 minutes.
Gently roll out the dough again to a width of about 35–40 cm.
Cut the dough into strips about 4 cm wide. Use a ruler for precise measurements, if desired.
This will create two connected strips for shaping.
This way we will get some long strips of dough from which we will form the buns.
Twist each strip into a bun by wrapping it around your fingers like a coil.
Tuck the end of the strip through the center hole to secure the bun shape.
Place the shaped buns on a baking tray lined with parchment paper.
Let them rise for another hour at room temperature.
Once the buns have risen, brush them with a beaten egg for a shiny finish.
prinkle the buns with plain or brown sugar for added texture and sweetness, if desired.
Bake the buns in the preheated oven at 180°C for 20–25 minutes, or until golden brown.
Allow the buns to cool slightly before serving.
Enjoy warm or at room temperature.
