Basic dough for Kanelbullar - Cinnamon rolls, Sun bun and Semla

Basic dough for Kanelbullar – Cinnamon rolls, Sun bun and Semla

This is a Swedish basic recipe for making dough for Kanelbullar – Cinnamon rolls, Solbulle-Sun bun and Semla. If you want, you can just divide the dough into 4 parts and make 4 different kinds of fillings. It’s important that you have all our ingredients at room temperature before you begin.

Cardamom

  • Freshly ground cardamom gives the dough a wonderful aroma and flavour. I prefer freshly ground cardamom seeds. It’s a little bit of work to separate the seeds from the pods, but ohhh… It’s so worth it. Of course you can use pre-ground cardamom. But home-ground cardamom gives a much stronger flavor than pre-ground.  
  • Start by separating the seeds from the pods. Then place the seeds in the mortar (bowl) and start grinding with the pestle.If you don’t have a mortar , use a wine bottle or a rolling pin and crush the seeds on a hard surface until most of it is finely ground, leave some chunky bits.
cardamom
cardamom
cardamom in mortar

How to make Basic dough for Kanelbullar-Cinnamon rolls, Sun bun and Semla

  • 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.
  • Cut the room temperature butter into small pieces.
  • 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.
  • 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).
  • Now decide what you want to do with the dough. Cinnamon bun, Semla, Sun bun or just make round buns and enjoy them as they are.
  • Cover with a towel and allow to rice again until double in size (35-40 min).
  • Preheat the oven to 200° C.
  • Beat the egg and brush the buns 
  • Bake for 10 minutes until you reach your desired level of golden brown.

  • Store the buns in the freezer and let them thaw at room temperature.
    The buns can also be thawed in the oven, 175°C (347°F
    )for 5 minutes or in the microwave for 15 seconds.

With this Basic dough you make Kanelbullar-Cinnamon rolls, Sun bun and Semla.

Swedish Kanelbullar - Cinnamon-rolls/bunsSwedish Kanelbullar

solbulle - sun bun Solbulle – Sun bun

Semla a Swedish tradition Semla

Basic dough for Kanelbullar - Cinnamon rolls, Sun bun and Semla

Basic dough for Kanelbullar-Cinnamon rolls, Sun bun and Semla

Dough for Kanelbullar-Cinnamon rolls, Sun bun and Semla
Prep Time 30 minutes
Cook Time 10 minutes
rise time 45 minutes
Total Time 1 hour 25 minutes
Course Baking
Cuisine Swedish
Servings 18 buns
Calories 160 kcal

Equipment

  • 1 stand mixer with dough hook
  • 1 small saucepan

Ingredients
  

  • 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) white
  • 1 tsp Salt
  • 1/2 tsp Cardamom seeds freshly ground
  • 900 g Flour (31.7 oz) all-purpose

Instructions
 

  • 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.
    making dough
  • Mix until combined and then add the rest of the flour.
    making cinnamon bun dough
  • 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).
    kanelbulle dough rising
  • Now you decide what you want to do with the dough. Cinnamon bun, Semla, Sun bun or just make round buns and eat them as they are.
    basic dough for cinnamon buns kanelbullar
  • Cover with a towel and allow to rice again until double in size (35-40 min).
  • Preheat the oven to 200° C.
  • Beat the egg and brush the buns 
  • Bake for 10 minutes until you reach your desired level of golden brown.

Notes

  • I recommend using a stand mixer with the dough hook.
  • Store the buns in the freezer and let them thaw at room temperature.
    Can also be thawed in the oven, 175°C  (347°F) for 5 minutes or in the microwave for 15 seconds.

Βon appétit

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