Despite the record breaking heat that has arrived here in Montana the yurt is delightfully comfortable thanks to the air source heat pump we installed several years ago. That means that no matter how miserable it is outside it is nice and cool inside. In fact, I am still wearing my flannel shirts given that it’s 75 in here and I would truthfully be happy outside in the 90 degree heat. But I am the odd man out and I know that. So I keep myself even warmer by baking. Today I tried something I’ve never made before – kanelbullar – Swedish cinnamon buns. It’s not going to be the last time I make them, they are really yummy.
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Swedish Cinnamon Buns (Kanelbullar)
makes 18 buns
- 9 oz milk
- 1/2 cup (1 stick) unsalted butter
- 3 2/3 cups bread flour
- 1 tsp salt
- 1/4 cup caster sugar or granulated sugar if you can’t find caster
- 1/4 oz rapid rise yeast
- 1 egg
For the Filling
- 2 TBS caster sugar or granulated sugar if you can’t find caster
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/3 cup unsalted butter, softened
- generous pinch of salt
Glaze
- 1 egg yolk
- 2 TBS milk
- pearl sugar
- Heat the milk, salt and butter until the butter melts. Set aside until the mixture is lukewarm.
- Attach the dough hook to your stand mixer. Into the bowl add the flour, sugar, yeast.
- With the mixer running on low speed add in the milk mixture, then the egg until the dough comes together in a ball.
- Knead the dough on speed two for about 8 minutes.
- Remove to a lightly greased bowl, cover and let rise until doubled in size – about 1 1/2 hours.
Make the Filling
- Mix the sugar, cinnamon, cardamom, softened butter and salt together in a small bowl until well combined. Set aside.
Roll Out the Cinnamon Buns
- On a lightly floured surface, roll out the dough in a rectangle about 18″ x 14″
- Spread the filling over one half of the dough (an offset spatula is best for this) and fold the other half over to cover.
- Gently re-roll the dough to the original size of 18″ x 14″
- Cut the dough into 18 1″ strips
Form the buns
- Spray cupcake tins with cooking spray
- Fold a strip in half, twist it and gently tie it into a loose knot.
- Place into the cupcake tin and repeat with the rest of the dough.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 425 convect
Make the Glaze
- Using a fork mix together the egg yolk and milk.
- Brush each bun with the glaze and sprinkle with the pearl sugar
- Bake in the preheated oven for 12 minutes until golden brown.
- Remove to a cooling rack
How Were the Swedish Cinnamon Buns?
Delightful is a word that comes to mind. Addictive is another. They are very light, really buttery and have a wonderful bite from the cinnamon. It’s hard to just eat one. OK – I have not eaten just one.
The base recipe came out of a cookbook I reviewed a couple of years ago – Soulful Baker. It has one of the most beautiful covers I have ever seen on a cookbook.
I am really happy I tried these and it won’t be the last time I make them. Kind of like the first time I made a couronne it was not the last time – I just keep making different flavors like strawberry pear couronne.
Print
Swedish Cinnamon Buns
- Prep Time: 3 hours 30 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 42 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Description
adapted from Soulful Baker by Julie Jones
Ingredients
- 9 oz milk
- 1/2 cup (1 stick) unsalted butter
- 3 2/3 cups bread flour
- 1 tsp salt
- 1/4 cup caster sugar or granulated sugar if you can’t find caster
- 1/4 oz rapid rise yeast
- 1 egg
For the Filling
- 2 TBS caster sugar or granulated sugar if you can’t find caster
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/3 cup unsalted butter, softened
- generous pinch of salt
Glaze
- 1 egg yolk
- 2 TBS milk
- pearl sugar
Instructions
- Heat the milk, salt and butter until the butter melts. Set aside until the mixture is lukewarm.
- Attach the dough hook to your stand mixer. Into the bowl add the flour, sugar, yeast.
- With the mixer running on low speed add in the milk mixture, then the egg until the dough comes together in a ball.
- Knead the dough on speed two for about 8 minutes.
- Remove to a lightly greased bowl, cover and let rise until doubled in size – about 1 1/2 hours.
Make the Filling
- Mix the sugar, cinnamon, cardamom, softened butter and salt together in a small bowl until well combined. Set aside.
Roll Out the Cinnamon Buns
- On a lightly floured surface, roll out the dough in a rectangle about 18″ x 14″
- Spread the filling over one half of the dough and fold the other half over to cover.
- Gently re-roll the dough to the original size of 18″ x 14″
- Cut the dough into 18 1″ strips
Form the buns
- Spray cupcake tins with cooking spray
- Fold a strip in half, twist it and gently tie it into a loose knot.
- Place into the cupcake tin and repeat with the rest of the dough.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 425 convect
Make the Glaze
- Using a fork mix together the egg yolk and milk.
- Brush each bun with the glaze and sprinkle with the pearl sugar
- Bake in the preheated oven for 12 minutes until golden brown.
- Remove to a cooling rack
Notes
prep time includes rise time
Nutrition
- Serving Size: none
Keywords: cinnamon bun, kanelbullar, swedish cinnamon bun, pastry
