Kanelbullar (Swedish cinnamon buns)
Soft cardamom-scented buns swirled with cinnamon butter and topped with pearl sugar. The heart of every Swedish fika.
- 132 min120 prep · 12 cook
- MediumDifficulty
- 270 kcalper serving
Ingredients
- Plain flour500 g
- Whole milk250 ml
- Butter75 g
- Sugar70 g
- Dried yeast7 g
- Ground cardamom1 tsp
- Salt½ tsp
- Soft butter, for the filling100 g
- Brown sugar80 g
- Ground cinnamon2 tbsp
- Egg1
- Pearl sugar2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Warm the milk until lukewarm, melt the 75 g of butter in it and stir in the yeast.
- 2
Mix the flour, sugar, cardamom and salt, pour in the milk and knead until smooth and elastic.
- 3
Cover and leave to rise somewhere warm until doubled.
- 4
Beat the soft butter with the brown sugar and cinnamon. Roll the dough into a 30 × 40 cm rectangle, spread the filling over it, roll it up from the long side and cut into 16 slices.
- 5
Put the slices in paper cases on a tray and let them rise again. Heat the oven to 220 °C.
- 6
Brush with beaten egg, sprinkle with pearl sugar and bake until golden.
Tips and questions
- Can I freeze kanelbullar?
- Yes, freeze them once cool in a sealed bag for up to 3 months. Warm them for 5 minutes in a 160 °C oven and they taste freshly baked.
- What can I use instead of pearl sugar?
- Lightly crushed sugar cubes give the same crunch. Flaked almonds are another common Swedish topping.
- Why is the cardamom so important?
- It is what makes the dough taste Swedish. Grind it fresh from the pods if you can; ready-ground loses its aroma quickly.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
