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The Best Swedish Cinnamon Buns (Kanelbullar) Recipe

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★★★★★

4.8 from 69 reviews

Swedish Cinnamon Buns, known as Kanelbullar, are soft, fragrant, and buttery buns filled with a classic cinnamon-sugar mixture. These delightful pastries feature a perfect balance of warm spices like cinnamon and cardamom, topped with crunchy pearl sugar for authentic texture and sweetness, making them a beloved treat in Swedish fika traditions.

Ingredients

Scale

Dough

  • 500 g flour
  • 250 ml warm milk (no more than 37°C / 95°F)
  • 100 g white sugar
  • 90 g unsalted butter
  • 25 g fresh yeast
  • 1 egg
  • 1 pinch salt

Filling

  • 90 g unsalted butter
  • 90 g brown sugar
  • 3 tbsp cinnamon powder
  • ½ tbsp cardamom powder (optional)

Decoration

  • Pearl sugar

Instructions

  1. Warm the Milk and Activate Yeast: Start by warming the milk to no more than 37°C (95°F). In a small bowl, combine the warm milk, fresh yeast, sugar, and a pinch of salt. Whisk gently until the yeast dissolves and becomes slightly frothy.
  2. Prepare the Dough: In a large bowl, mix the flour and unsalted butter with your hands. Pour the yeast mixture into the flour-butter mixture and knead until the dough no longer sticks to the sides of the bowl and feels smooth and elastic.
  3. Let the Dough Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes in a warm place to allow it to rise and become airy.
  4. Make the Filling: While the dough rests, soften the unsalted butter if necessary. Mix the butter, brown sugar, cinnamon powder, and cardamom powder (if using) until you get a smooth, spreadable paste.
  5. Shape the Buns: After the dough has rested, roll it out on a floured surface into a rectangle shape approximately 30×40 cm. Evenly spread the cinnamon filling over the dough. Roll the dough tightly into a log, then cut it into individual pieces to form the buns.
  6. Proof the Buns: Place the buns on a baking tray lined with parchment paper and cover them loosely. Let them proof for about 30 more minutes until they puff up nicely.
  7. Brush and Decorate: Preheat the oven to 220°C (428°F). Beat the egg and brush it gently over the buns. Sprinkle pearl sugar generously on top for the authentic crunchy finish.
  8. Bake the Buns: Bake the cinnamon buns in the oven for 10-12 minutes or until golden brown and cooked through. Remove from the oven and let cool slightly before serving.

Notes

  • Use fresh yeast for the best rise and texture; if using dry yeast, adjust the quantity accordingly (approximately one-third the amount).
  • Do not overheat the milk as temperatures above 37°C can kill the yeast.
  • For a more authentic flavor, add cardamom powder to the filling, but it is optional.
  • Allow enough time for both dough resting and proofing to ensure soft buns.
  • Pearl sugar can be found in specialty grocery stores or Nordic markets; it creates a delightful crunchy topping.

Keywords: Swedish cinnamon buns, Kanelbullar, cinnamon rolls, cardamom, cinnamon sugar pastry, Swedish baking, pearl sugar buns

Find it online: https://dinewithlily.com/the-best-swedish-cinnamon-buns-kanelbullar-recipe/