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Home Food & Drinks Recipes Cooking Cinnamon buns / Kanelbullar

Cinnamon buns / Kanelbullar

Recipe
Dessert
Nordics

One of the Swedes' favorite desserts: coffee and kanelbullar go together.

Liselott Forslin
The fact that October 4 is celebrated as “Cinnamon Roll Day” in Sweden doesn't stop the country's inhabitants from eating the delicious yeast pastry all year round. Recipe for 45 to 50 snails:

Ingredients
100 g butter
500 ml milk
50 g yeast
1 teaspoon(s) salt
85 g granulated sugar
2 teaspoon(s) crushed cardamom seeds
900 g wheat flour, type 405
100 g butter at room temperature
85 g granulated sugar
3-4 tablespoon(s) cinnamon powder
1 whisked egg
3-4 tablespoon(s) caster sugar or flaked almonds
  • Melt the butter in a saucepan and add the milk. Heat to 37 °C.
  • Crumble the yeast into a bowl. Pour in the liquid and stir until the yeast has dissolved.
  • Add the salt, sugar, cardamom and almost all the flour; set aside the remaining flour for rolling out.
  • Knead the dough until it comes away from the sides of the bowl and is smooth and elastic. Cover with a clean kitchen towel and leave to rise for about 30 minutes.
  • Place the dough on a floured surface and divide in half. Roll out into two rectangular sheets about ½ cm thick.
  • Brush the dough sheets with butter and sprinkle with sugar and cinnamon.
  • Roll up the pastry sheets from the long side. Cut the rolls into a total of 45-50 slices. Place the slices cut side up in muffin paper cases and place on baking trays.
  • Preheat the oven to 225 °C. Brush the rolls with egg and decorate with sugar crystals or flaked almonds.
  • Bake in the middle of the oven for 8-10 minutes. Leave to cool on cake racks.

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Liselott Forslin
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