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–+ servings

Swedish Cinnamon Buns

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Traditional Swedish Cinnamon Buns, or Kanelbullar, are soft, chewy, and infused with swirls of cinnamon and freshly ground cardamom. 

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.
Course: Breakfast, Brunch, Dessert, Fika, Snack
Cuisine: Swedish
Keyword: Swedish Cinnamon Buns
Servings: 20 cinnamon buns