Swedish Cinnamon Buns (Kanelbullar)
Anyone who has ever been to Sweden has probably eaten kanelbullar there. I’m sharing the recipe for these Swedish cinnamon buns with you.
Servings: 12 pieces
Ingredients
Dough
- 420 grams all-purpose flour
- 7 grams instant yeast dry yeast
- 1 tsp ground cardamom
- ½ tsp salt
- 50 grams sugar
- 75 grams unsalted butter softened (Lurpak)
- 250 ml milk lukewarm
Filling
- 75 grams unsalted butter softened (Lurpak)
- 50 grams light brown sugar
- 1 tbsp ground cinnamon
Topping
- 1 egg beaten
- 2-3 tbsp pearl sugar
Instructions
- Add all the ingredients for the dough to a bowl and mix for 5-7 minutes until you have a smooth, elastic dough.
- Place the dough in a bowl and cover with a lid, plastic wrap, or a clean kitchen towel. Let rise for 1 hour, or until doubled in size.
- Roll out the dough into a rectangle of about 12 x 16 inches (30 x 40 cm). Mix the ingredients for the filling and spread evenly over the dough.
- Roll up the dough from the long side. Use a sharp knife to cut it into 12 slices. Place the pieces on a baking sheet lined with parchment paper, leaving enough space between them.
- Cover the baking sheet and let the buns rest for 45 minutes.
- Brush the buns with the beaten egg and sprinkle with pearl sugar.
- Bake the cinnamon buns at 220°C/425°F for about 12-14 minutes, until cooked through and golden brown (conventional oven).
How to store
Keeps for about 5 days at room temperature. Can be frozen for up to 3 months.