Kanelbullar (Swedish Cinnamon Buns) Recipe
Kanelbullar, or Swedish cinnamon buns, are a delightful treat that holds a special place in Swedish culture, often enjoyed during “fika” (a coffee break with sweets). These rolls are slightly different from the American-style cinnamon rolls, as they contain less sugar and are spiced with cardamom in the dough. The buns are lightly sweetened and have a delicious cinnamon filling, making them a perfect companion to a cup of coffee or tea. Below is a detailed recipe for making traditional Swedish Kanelbullar.
Ingredients:
For the Dough:
- 4 cups (500g) all-purpose flour
- 1 cup (240ml) milk (preferably whole milk)
- 1/2 cup (100g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 packet (2¼ tsp or 7g) active dry yeast
- 1 tsp ground cardamom (optional but traditional)
- 1/2 tsp salt
For the Cinnamon Filling:
- 1/2 cup (100g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 tbsp ground cinnamon
For Brushing and Topping:
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Pearl sugar (or regular granulated sugar) for topping
Instructions:
Step 1: Preparing the Dough
- Warm the milk: Begin by gently warming the milk in a small saucepan or microwave until it’s warm to the touch but not too hot (around 110°F/43°C). Too much heat can kill the yeast.
- Activate the yeast: Sprinkle the active dry yeast into the warm milk. Add a pinch of sugar and let it sit for 5-10 minutes until it becomes frothy. This step confirms that the yeast is alive and active.
- Combine the wet ingredients: In a large mixing bowl, whisk together the melted butter, sugar, egg, and ground cardamom. Once the yeast mixture is frothy, add it to the wet ingredients and mix until combined.
- Form the dough: Slowly add the flour and salt to the wet mixture. You can use a stand mixer with a dough hook attachment or knead the dough by hand. Mix or knead until the dough is smooth, elastic, and slightly tacky. This should take about 8-10 minutes by hand or 5-7 minutes using a mixer.
- Let the dough rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 2: Making the Cinnamon Filling
- Prepare the filling: In a small bowl, mix the softened butter, sugar, and cinnamon until it forms a smooth paste. This will be spread over the rolled-out dough to create that iconic cinnamon swirl.
Step 3: Shaping the Buns
- Roll out the dough: Once the dough has risen, lightly flour a work surface and roll the dough into a large rectangle, about 1/4 inch thick. The dimensions should be roughly 16 inches by 12 inches (40cm by 30cm).
- Spread the filling: Using a spatula or the back of a spoon, spread the cinnamon butter filling evenly over the entire surface of the dough, making sure to cover every edge.
- Shape the buns: There are two common ways to shape Kanelbullar:
- Classic Spiral: Roll the dough tightly from the long edge into a log. Using a sharp knife, cut the log into 12-16 equal pieces.
- Twist and Tie: If you want a more traditional Swedish shape, fold the dough in half lengthwise and cut it into strips (about 1 inch wide). Twist each strip and then tie it into a knot.
- Second rise: Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between each one to allow for rising. Cover them with a towel and let them rise for an additional 30-45 minutes, or until puffy.
Step 4: Baking the Buns
- Preheat the oven: While the buns are rising, preheat your oven to 375°F (190°C).
- Egg wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of each bun with the egg wash to give them a golden-brown finish when they bake.
- Add the sugar: Sprinkle pearl sugar or regular granulated sugar on top of the buns after the egg wash.
- Bake: Place the tray of buns in the preheated oven and bake for 12-15 minutes, or until the buns are golden brown and cooked through.
Step 5: Serving
Once the Kanelbullar are baked and have a lovely golden hue, remove them from the oven and let them cool on a wire rack. These buns are best enjoyed warm, but they can be eaten at room temperature as well. They pair perfectly with a hot cup of coffee or tea.
Tips for Perfect Kanelbullar:
- Don’t rush the dough: Letting the dough rise properly is key to achieving soft and fluffy buns. If your kitchen is cool, you can place the dough in a slightly warmed oven to help it rise.
- Use cardamom for authentic flavor: Cardamom is what gives Kanelbullar their traditional Swedish flavor. It’s worth adding, even if it’s not as common in other cinnamon rolls.
- Storage: Kanelbullar can be stored in an airtight container for up to 3 days. They also freeze well. Just reheat them in the oven for a few minutes before serving to bring back that fresh-baked taste.
Conclusion:
Making Kanelbullar at home is not only rewarding but also allows you to enjoy a taste of Swedish culture. The balance of soft dough, warm spices, and the not-too-sweet cinnamon filling makes them a perfect treat for any time of day. Whether you enjoy them with coffee during fika or as a simple snack, these Swedish cinnamon buns are sure to become a favorite.