Per serving · Approximate values estimated by AI
Swedish Cinnamon Buns (Kanelbullar)
Traditional dish · Swedish
Authentic Swedish Kanelbullar, featuring a cardamom-spiced dough, a rich cinnamon-sugar filling, and often topped with pearl sugar and a simple egg wash for a beautiful sheen.
Ingredients
- All-purpose flour5 cups
- Granulated sugar1/2 cup
- Active dry yeast2 1/4 teaspoons
- Milk, lukewarm1 1/2 cups
- Unsalted butter, softened1/2 cup
- Eggs1 large
- Ground cardamom1 teaspoon
- Salt1 teaspoon
- Unsalted butter, softened1/2 cup
- Brown sugar3/4 cup
- Ground cinnamon2 tablespoons
- Egg, beaten (for egg wash)1
- Pearl sugar (optional)2 tablespoons
Steps
- 1
In a large bowl, combine lukewarm milk, yeast, and 1 tablespoon of granulated sugar. Let stand for 5-10 minutes until foamy.
- 2
Add the remaining granulated sugar, softened butter, egg, cardamom, salt, and about half of the flour to the yeast mixture. Mix well.
- 3
Gradually add the remaining flour, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5
While dough rises, prepare the filling: In a medium bowl, mix together softened butter, brown sugar, and cinnamon until well combined.
- 6
Punch down the risen dough. Divide it in half. Roll each half into a rectangle (about 10x14 inches).
- 7
Spread half of the cinnamon-sugar filling evenly over each rectangle.
- 8
Starting from a long edge, tightly roll up each rectangle. Cut each roll into 8 equal slices.
- 9
Place slices cut-side up in greased baking sheets or muffin tins. Cover loosely and let rise for another 30-45 minutes.
- 10
Preheat oven to 400°F (200°C). Brush the tops of the buns with the beaten egg wash. Sprinkle with pearl sugar, if using.
- 11
Bake for 10-15 minutes, or until golden brown and cooked through.
- 12
Let cool on a wire rack.
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