Typically Swedish
Kanelbullar
Cinnamon, cardamom and pearl sugar – my recipe for soft cinnamon buns.
The cardamom comes first
Warm butter, cinnamon and freshly ground cardamom – long before the first tray is done, the kitchen smells like Sweden.
They don’t have to turn out perfect. At my place, the crooked ones always disappear first anyway.
Four things about the cinnamon bun
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My recipe
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Dough
- 500 ml lukewarm milk
- 25 g fresh yeast
- 100 g sugar
- 150 g soft butter
- 1 egg
- 1 tsp salt
- 2 tsp ground cardamom
- approx. 850 g all-purpose flour (German Type 550)
Filling
- 150 g very soft butter
- 100 g sugar
- 2½ tbsp cinnamon
- 1 pinch of salt
For brushing
- 1 egg
- 1 tbsp milk or water
- Pearl sugar
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Dissolve the yeast
Crumble the yeast into a large bowl and stir it with a little lukewarm milk. Add the rest of the milk, the sugar, egg, salt and cardamom.
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Knead
Work in three quarters of the flour, then the butter piece by piece. Knead for 10 to 15 minutes. The dough may be slightly sticky.
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Let it rise
Cover and let rest for about 45 minutes, until the dough has visibly become airy.
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Mix the cinnamon butter
Beat the butter, sugar, cinnamon and salt until creamy – spreadable, but not runny.
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Roll and cut
Roll the dough out into a large rectangle, spread the cinnamon butter all the way to the edges, roll it up from the long side and cut it into about 24 pieces.
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Second rise
Place them spaced apart on two baking sheets or in paper cups, cover and let them rise again for 35 to 45 minutes.
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Bake
Brush with beaten egg, sprinkle with pearl sugar and bake at 220 °C for 8 to 10 minutes until golden brown. Let them cool under a towel, then they stay soft.
Not too much flour
A soft dough feels awkward to handle, but it turns out juicier. Better to lightly flour your hands and work surface than to knead the dough dry.
My favorite moment is when the tray is full and it’s still anyone’s guess which bun will keep which shape.
They’re allowed to look handmade. You can see where the dough was twisted and where a little filling ran out – and nobody at the table minds.
“Sometimes a home smells of cinnamon
and of the decision to stay seated for a while.”
Baking kanelbullar
How are they different from cinnamon rolls?
Cardamom in the dough, plus egg wash and pearl sugar instead of a thick glaze. That makes them spicier and less heavy.
Can I use dry yeast?
Yes – for 25 g of fresh yeast, use about one packet of dry yeast. Follow the instructions on the package, as amounts vary.
Why do they turn out dry?
Usually because of too much flour, too long a baking time or cooling them uncovered. Bake only until golden brown and cover them with a towel.
Can I freeze them?
Yes, once they’ve cooled completely. Briefly warmed up, they taste almost freshly baked.
Images: Pexels · my own photos · AI