Swedish Cinnamon Buns (Kanelbullar)

Indulge in a classic Scandinavian treat with these Swedish Cinnamon Buns, known as Kanelbullar. Esteemed for their sweet, buttery, and aromatic essence, these soft buns encapsulate the heartwarming tradition of Swedish fika—a delightful coffee break. Guided by cookbook author Fredrik Nylén from 'Fredriks Fika,' this recipe ensures a sumptuous experience with its tender dough and luscious cinnamon filling, crowned with a crunchy pearl sugar.

Ingredients

Dough:
🥛 500g Milk
🍞 50g Fresh yeast (or 14g dry yeast)
🧈 150g Butter, softened
🍬 90g Caster sugar ("SWEET")
🧂 1 teaspoon Salt
🌿 1 tablespoon Cardamom seeds or ground cardamom
🌾 780g Wheat flour (all-purpose or bread flour)

Filling:
🧈 150g Butter, softened
🍬 90g Caster sugar ("SWEET")
🌿 2 tablespoons Ground cinnamon

Topping:
🥚 1 Egg (whisked for egg wash)
🍬 Pearl sugar or raw sugar (for sprinkling)

Instructions

1- Heat the Milk:

• Gently heat 500g of milk to 37°C (98°F) using a small saucepan.

2- Combine Yeast and Milk:

• In the bowl of an Ankarsrum Original stand mixer, crumble 50g of fresh yeast (or add 14g dry yeast) and add the warmed milk.
• Stir until the yeast is fully dissolved.

3- Add Remaining Dough Ingredients:

• Incorporate 150g of softened butter, 90g of caster sugar, 1 teaspoon of salt, 1 tablespoon of ground cardamom, and 780g of wheat flour into the bowl.

4- Knead the Dough:

• Knead the mixture using the stand mixer for about 10 minutes.
• Adjust with more flour if too sticky, ensuring the dough is firm.

5- First Rise:

• Cover the bowl and allow the dough to rise in a warm place for about 30 minutes, or until it doubles in size.

6- Prepare Filling:

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

7- Roll Out the Dough:

• On a floured surface, knead the risen dough lightly and roll it out into a large rectangle about 1cm thick.

8- Spread Filling:

• Evenly spread the cinnamon mixture over the rolled-out dough.

9- Fold, Cut, and Shape Buns:

• Fold the dough lengthwise and cut into 20 strips, each around 2cm wide.
• Twist each piece and form it into a knot, tucking the ends underneath.

10- Second Rise:
- Place the shaped buns on baking sheets lined with paper.
- Cover them with a kitchen towel for a second rise lasting about 30 minutes.

11- Preheat Oven:
- Preheat oven to 250°C (480°F).

12- Egg Wash and Sugar Topping:
- Brush the buns with egg wash and sprinkle with pearl sugar.

13- Bake:
- Bake for 6-8 minutes in the middle of the oven until golden brown.

14- Cool and Serve:
- Allow the buns to cool on a wire rack before serving.

Prep Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: Approximately 1.8 hours (including rising and baking)
Servings: Makes 20 buns
Equipment: Ankarsrum Original Stand Mixer, Saucepan (for heating milk), Rolling pin, Baking sheets with parchment paper, Pastry brush
Nutritional Content (approximate per bun):

• Calories: ~250
• Proteins: 4g
• Fats: 9g
• Carbohydrates: 37g

Cooking Tips

• Aim for a slightly sticky dough for the best texture.
• Freshly ground cardamom elevates the flavor and aroma.
• Pearl sugar adds a traditional crunchy topping.

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Swedish Cinnamon Buns (Kanelbullar)