Kanelbullar (Swedish Cinnamon Buns)

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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

1. 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).
2. 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.
3. 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.
4. 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

1. Preheat the oven: While the buns are rising, preheat your oven to 375°F (190°C).
2. 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.
3. Add the sugar: Sprinkle pearl sugar or regular granulated sugar on top of the buns after the egg wash.
4. 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:

1. 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.
2. 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.
3. 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.