Swedish recipe
How to make Cinnamon buns
Kanelbullar
All of Sweden
Soft, twisted buns of sweet yeast dough spiced with cardamom and rolled up with butter, sugar and cinnamon, topped with pearl sugar. They are the most famous treat for fika.
Ingredients
- 250 ml milk
- 75 g butter
- 7 g dried yeast (1 sachet)
- 50 g sugar
- 1 teaspoon ground cardamom and a pinch of salt
- About 450 g plain flour
- For the filling: 75 g soft butter, 50 g sugar, 1 tablespoon ground cinnamon
- 1 beaten egg and pearl sugar (or crushed sugar cubes) for the top
Method
- Melt the butter in the milk and let it cool until just warm to the touch. Stir in the yeast, sugar, cardamom and salt.
- Work in the flour a little at a time to make a soft dough and knead for 5 minutes. Cover and leave in a warm place for about 45 minutes, until doubled.
- Roll the dough out to a rectangle about 30 by 40 cm. Spread with the soft butter and sprinkle with the sugar and cinnamon.
- Roll up from the long side, cut into 12 slices and place them cut side up in paper cases on a baking tray. Leave to rise for 30 minutes.
- Heat the oven to 225 °C. Brush the buns with egg, sprinkle with pearl sugar and bake for 8 to 10 minutes until golden.
Made it at home? Tick it off and it goes into your kitchen passport.
Since 1999, 4 October has been promoted as Cinnamon Bun Day, Kanelbullens dag.
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