Swedish Kanelbullar – Cinnamon-rolls are soft, juicy and full of flavour of cardamom and cinnamon. When you taste these, you’ll understand why everyone is addicted to them. With this recipe you you’ll make these amazing Swedish delicacies.
Kanelbullens dag – Cinnamon-bun day
Swedish Kanelbullar – Cinnamon-rolls are such a prominent part of Swedish culture, that they even have a special day to celebrate this culinary delight. Kanelbullens dag – Cinnamon-bun day has been celebrated since 1999. It’s not national holiday in Sweden (but it should be). It falls every year on October the 4th and is celebrated by eating cinnamon buns en masse. In Sweden, where it seems to originate, kanelbullar simply means “cinnamon buns”.
Shapes, filling and toppings
You can make kanelbullar as rolls or twists or even as a big braid. Find the shape you like!
Add pearl sugar, almond flakes and / or cardamon on top.
For the filling, you can make a delicious cinnamon, butter, and sugar cream. Additionally, you have the option to enhance it by adding grated apples and almond paste. For a fruity twist, try incorporating some blueberry jam into the filling. The possibilities are endless; you can even experiment with Nutella or other creative ingredients to suit your taste.
How to store to keep them fresh
If you don’t eat them all at once or in the same day, put them in a plastic bag and store them in the freezer. Every time you want some, just take the amount you want out of the freezer and heat them up. Microwave for about 15 seconds or in the oven for 5 min at 175°C (347°F ). And you’ll have a soft, fresh and warm Kanelbulle to devour.
If you like Swedish Kanelbullar – Cinnamon-rolls/buns, you may also like:
Kanelbullar – Cinnamon-rolls/buns
Equipment
- 1 small sauce pan
Ingredients
Basic dough for Kanelbullar
- 50 g Yeast (1.3oz) , fresh
- 500 ml Milk (16.9 fl oz)
- 250 g Butter (17.6 oz) room-temperature
- 260 g Sugar (9.17 oz) granulated
- 1 tsp Salt
- 1/2 tbsp Cardamom seeds , freshly ground
- 900 g Flour (31.7 oz) all-purpose
Filling
- 250 g Butter (8.8 oz) soft, room temperature
- 200 g Sugar (7 oz) (1 cup), granulated
- 3 tbsp Cinnamon powder
- 1 tbsp Cardamom freshly
Topping
- 1 Egg to brush the buns
- Pearl sugar to sprinkle on top
Syrup
- 100 ml Water (3.33 fl. oz)
- 130 g Sugar (⅔ cup) , granulated
Instructions
Dough
- In a small sauce-pan warm milk with sugar and cardamon to 37°C (98.6°F). You can dip your finger into the milk to check, if it's too hot let it cool down.
- Place the yeast in a large mixing bowl and pour over the milk mixture and stir until the yeast has melted. Use a stand mixer with dough hook.
- Cut the room temperature butter into small pieces.
- Add butter, salt and half of the flour into the mixture.
- Mix until combined and then add the rest of the flour.
- Knead well so that the dough becomes smooth and don't stick to your fingers. About 5 min with a stand mixer or 10-12 min by hand.
- Cover the bowl with plastic wrap and allow it to rise until double in bulk (for about an hour).
Filling
- Mix all the ingredients together.
Buns
- Divide the dough into 4 parts.
- Roll out the dough. Try to make it a square. It should be around ½ cm (0.20 in) thick.
- Cover the rolled out dough with butter mixture.
- Roll the dough and cut it into roughly 5 cm (2 in) thick slices.
- Put each slice into a cupcake liner. ( If you want them to have a finer shape, you can also use a muffin tin).
- Preheat the oven 200° C ( 392° F).
- Allow them to rise again for about 30 minutes.
- Beat an egg and brush each roll.Sprinkle with pearl sugar.
- Bake for 10 minutes in the preheated oven or until you reach your desired level of golden brown.
- As soon as you take them out from the oven brush the buns with the syrup.
Syrup, (optional)
- Add water and sugar in a sauce pan and and let it boil for 8 minutes.
Notes
- A batch of dough gives you about 40 Kanelbullar. If you’re not eating them right away, keep them in a zipped plastic bag in the freezer.
- Every time you want some, just get the amount you want and heat them up (microwave for about 15 seconds or in the oven for 5 min).
Βon appétit
