Recipe: Swedish cinnamon buns

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Embrace the traditional taste of Sweden with these deliciously aromatic cinnamon buns, or Kannelbulle. Perfectly spiced with cardamom and loaded with a sweet cinnamon filling, these baked goods are a delightful treat, especially when paired with a cup of coffee for a classic Swedish fika. Let's bake these lovely buns and fill your kitchen with their heavenly aroma!

Ingredients

For the Dough:
🥛 500g Milk
🍞 50g Fresh Yeast or 14g Dry Yeast
🧈 150g Butter softened
🍬 90g Caster Sugar
🧂 1 teaspoon Salt
🌱 1 tablespoon Cardamom seeds or ground
🌾 780g Wheat Flour all-purpose or bread flour

For the Filling:
🧈 150g Butter softened
🍬 90g Caster Sugar
🍂 2 tablespoons Ground Cinnamon

For the Topping:
🥚 1 Egg
🌟 Pearl Sugar or Raw Sugar for sprinkling

Instructions

1- Prepare the Dough:

Begin by heating 500g of milk to 37°C (98°F) in a saucepan.
In the bowl of an Ankarsrum Assistent Original stand mixer, crumble 50g fresh yeast or add 14g dry yeast.
Pour the warm milk into the yeast and stir until dissolved.
Add 150g softened butter, 90g caster sugar, 1 teaspoon salt, 1 tablespoon cardamom, and 780g wheat flour to the mixer bowl.
Knead the mixture in the stand mixer for approximately 10 minutes until the dough is firm yet slightly sticky.

2- First Rising:

Cover the mixing bowl with a lid or towel and allow the dough to rise for about 30 minutes, or until it doubles in size.

3- Prepare the Filling:

In a small ceramic bowl, combine 150g softened butter, 90g caster sugar, and 2 tablespoons ground cinnamon. Mix thoroughly using a fork.

4- Roll and Fill the Dough:

Turn the risen dough onto a lightly floured surface and knead it gently.
Roll it out into a large rectangle, about 1cm (½-inch) thick.
Evenly spread the cinnamon filling over the dough using an offset spatula.
Fold the dough in half, bringing one long edge over to meet the other.

5- Shape the Buns:

Cut the folded dough into 20 slices, each about 2cm (1 inch) wide, using a pizza cutter.
Twist each slice and form it into a knot, tucking the ends underneath.

6- Second Rising:

Arrange the shaped buns on baking sheets lined with baking paper.
Cover with a towel and let them rise for another 30 minutes.
Preheat the Bosch oven to 250°C (480°F) while the buns are rising.

7- Bake the Buns:

Prepare an egg wash by whisking one egg in a small bowl.
Brush the tops of the risen buns with the egg wash using a pastry brush.
Generously sprinkle pearl sugar or raw sugar over the buns.
Bake in the preheated oven for 6-8 minutes until golden brown.

8- Cool and Serve:

Transfer the baked buns to a wire cooling rack.
Let them cool sufficiently before serving warm. Enjoy!

Prep Time: Approximately 1 hour 10 minutes excluding cooling time
Cook Time: 6-8 minutes
Total Time: Approximately 1 hour 18 minutes excluding cooling time
Servings: Approximately 20 buns
Equipment: Stand Mixer: Ankarsrum Assistent Original, Saucepan, Large Mixing Bowl, Mortar and Pestle, Measuring Cups/Spoons, Small Ceramic Bowls, Fork, Wooden Rolling Pin, Offset Spatula, Pizza Cutter, Baking Sheets, Baking Paper, Oven: Bosch, Pastry Brush, Oven Mitt, Wire Cooling Rack

Cooking Tips

The dough should be slightly sticky rather than dry; adjust with flour if necessary.
Freshly ground cardamom seeds will enhance the flavor.
Ensure buns are well spaced on the baking sheet as they expand during baking.

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#sweden