Swedish Cinnamon Buns (Kanelbulle)
Fluffy, tasty and sweet, traditional Swedish cinnamon rolls are perfect for serving with a strong coffee on chilly Sundays.
Equipment
- Planetary mixer
- oven
Ingredients
Dough:
- 260 ml milk
- 40 g sugar
- 5 g dry yeast
- 100 g butter
- 1 tsp cardamom freshly ground
- 1 tsp vanilla essence
- 400 g all-purpose flour
Filling and assembly:
- 75 g soft butter
- 50 g sugar
- 2 tsp cinnamon
- 1 egg lightly beaten
- granulated sugar
Instructions
- Heat the milk to 37°C/98° F , add the yeast and sugar. Allow the yeast to activate.
- Once the yeast has formed a foam on the surface of the milk, add the vanilla essence, cardamom, and flour. Knead the dough, incorporating the soft butter and salt. A planetary mixer is life changing when it comes to doughs 😊
- Transfer the dough to a lightly oiled bowl, cover with a foil/shower cap and let it rise for an hour in a warm place.
- When the dough has doubled its volume, roll it out into a rectangular sheet with an even thickness of ~1 cm (~1/2 inch).
- Mix the butter, sugar, and cinnamon and spread it over the dough sheet.
- Roll the dough lengthwise and cut the roll into twelve 4 cm (1½ inch) thick pieces with a sharp knife.
- Transfer the rolls to a parchment paper-lined pan and cover with a towel. Leave to rise for another 30 minutes.
- Preheat the oven to 180° C/356° F, top and bottom heating.
- Brush the rolls with egg, sprinkle with granulated sugar, and bake in the preheated oven for 35-40 minutes.
- Eat the rolls hot or cold with a good cup of milky coffee.
Notes
Tried this recipe?Let us know how it was!