Swedish Cinnamon Buns (Kanelbullar)
Traditional Swedish Cinnamon Buns, or Kanelbullar, are soft, chewy, and infused with swirls of cinnamon and freshly ground cardamom.
Kanelbullensdag
October 4th is “Cinnamon Bun Day” in Sweden and millions of these cinnamon-scented buns are baked and consumed in pastry shops and homes all over the country. The holiday originated in 1999 for the purpose of increasing attention to Swedish baking traditions. In truth, it was a bit of a marketing ploy to drive sales of yeast, flour, sugar, and margarine! The popularity of the celebration has stayed true over the years, and the kanelbulle is by far the king of all Fika treats.
Making Swedish Cinnamon Buns at Home:
Swedish cinnamon buns are fun to prepare and are quite different than their American cinnamon roll cousins. Kanelbullar tend to be less sweet, yet super flavorful. They are finished with a simple glaze and pearl sugar rather than a thick layer of icing. Traditional buns have flecks of freshly ground cardamom seeds in the dough and filling. This is easy to do if you have a mortar and pestle and can find some green cardamom pods. I love the dough for this recipe. It is velvety smooth and a joy to shape.
The Process for Making Swedish Cinnamon Buns:
Once the dough is mixed and proofed, roll it into a 16 x 20-inch rectangle on a well-floured surface.
Spread the cinnamon butter filling in a very thin layer across the dough.
Roll the dough from the bottom and cut in a cinnamon roll fashion, or fold it into thirds like a business letter and cut into strips.
Twist the strips to form pretty knots.
Transfer the shaped buns to parchment-lined baking sheets. Brush the buns lightly with an egg wash.
Top each bun with a bit of Swedish Pearl Sugar. This unique topping is made by compressing sugar crystals to form larger, round particles that won’t dissolve in baked goods. They add a special “bling” to the buns and a wonderful crunch!
Remove the buns from the oven once they are golden brown (10-12 minutes) and brush them with a cinnamon syrup that adds moistness and sheen.
The Kanelbullar are best enjoyed fresh from the oven but keep well for a few days in an airtight container. Enjoy them for Fika time with coffee and friends!
Swedish Cinnamon Buns
Equipment
- Rolling Pin
- Pizza Cutter
- Pastry brush
Ingredients
DOUGH:
- 1 cup whole milk
- 1 package active dry yeast
- 1/3 cup granulated sugar
- 1 egg plus 1 yolk, whisked to combine
- 1 teaspoon vanilla extract
- 1 teaspoon freshly ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 cups all-purpose flour
- 6 tablespoons unsalted butter, softened
FILLING:
- 6 tablespoons unsalted butter, softened
- 1/3 cup brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
EGG WASH:
- 1 large egg
- 1 tablespoon water
- Pinch salt
SYRUP:
- ⅓ cup granulated sugar
- ⅓ cup water
- 1 teaspoon ground cinnamon or a cinnamon stick
- 1 teaspoon vanilla extract
- Swedish pearl sugar for garnish
Instructions
- For dough: Heat milk until very warm but not hot and combine with yeast in the bowl of a stand mixer. Let stand until foamy, about 10 minutes. Add the 1/3 cup granulated sugar, eggs, vanilla, spices, salt and flour. Mix with a dough hook until starting to form a dough. Add the butter 1 tablespoon at a time and continue kneading with dough hook until a smooth dough starts to form. Add additional flour a couple tablespoons at a time until the dough is silky smooth and not sticky. Remove from bowl and form into a smooth ball. Place in a well-oiled bowl, cover with plastic and let rise until double in bulk (about 1 hour at room temp. or refrigerate overnight and bring back to room temp. to finish proofing).
- For filling: While the dough is rising, mix together all of the filling ingredients in a small bowl until well-combined. Punch dough down and roll out into a 15 x 21 inch rectangle. Spread the filling over the entire surface in a thin layer. Mark the dough into 3 7-inch sections along the long edge of the rectangle, then fold those sections into thirds like a letter. Turn the dough so that the seam is facing you and the open edges are on each side. Cut the dough into 1/2-inch strips and twist into knots. Place the knots on parchment-lined baking sheets and let rise for about 15 minutes. While the buns rise, Preheat the oven to 400° and make the syrup.
- For syrup: Combine all ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Cool slightly.
- Whisk together the egg wash and lightly brush the buns. Sprinkle with the pearl sugar. Bake the buns for 10-12 minutes until golden brown. Remove from oven and brush with syrup. Makes 20 Kanelbullar.
Notes
Tips for Success:
- Make sure all ingredients are at room temperature and that the butter is very soft for both the dough and filling.
- Grinding cardamom seeds adds a wonderful flavor and texture to the dough.
- Start with easy twists and knots or simply roll up the dough cinnamon roll style until you get the hang of shaping the dough.
- Do not overbake! Immediately brush on the syrup and cover the buns with a clean damp tea towel for the softest texture.
One Comment