Classic cinnamon buns (Kanelbullar)

On public demand (from Sian) I’m sharing the recipie I use for baking buns. Yummy juicy buns  with sugar crystals on top.

This is what you need (2 braids or 2 trays of buns):

  • 2 tsp dried yeast
  • 100-150g butter
  • 500 ml milk
  • 200 ml white sugar
  • ground cardamom
  • salt
  • 1000+ ml flour
  • white sugar + cinnamon + butter for filling
  • 1 egg
  • pärlsocker ( also called “nib sugar” for decoration

This is how you do it:

1. Start by putting the yeast into a large bowl, then melt the butter in a pot, add the milk and heat it up to 37°C (the perfect temperature for the yeast to grow). If you don’t have a thermometer you can measure the heat with your finger tip. If it feels neither warm nor cold, it should be 37°C like your body temperature. If the milk + butter is too warm, let it cool down in a water bath. 

2. Add the milk + butter to the yeast and whisk/stir until the yeast is dissolved.

3. Add sugar, salt and cardamom. Stir so that the sugar dissolves and the spice gets evenly distributed.

4. Add the flour little by little. Start off with a whisk and swith to a wooden spoon about half way through, when the dough starts getting heavy and sticky. Try to lift the dough up with the spoon and then slap it down in the bowl again to get a lot of air into it. Add flour until the dough feels smooth like a bum and do the last kneading with your hands.

5. Cover the bowl with a cloth and let the dough rise for about an hour. If it has risen properly, you should be able to poke it loosely with your finger and see the dough rise up again.

6. Roll the dough out on a table with a rolling pin into a rectangle and about 1.5cm thick. Make sure to put some flour under the duogh on the table so that it doesn’t stick.

7. Spread a layer of butter on the dough and sift white sugar and cinnamon over the butter.

8. Roll the dough up from the long side into a long thick roll and cut slices about 2-3cm thick.Put them on parchment paper or in muffin cups on a baking tray and cover with a cloth again to let them rise for another 20 min.

9. Brush the buns with a stirred egg and sprinkle nib sugar on top.

10. Bake in the oven for about 15 min. Take out when they look golden.

Munch as many as your tummy can handle while they’re still warm and put the rest directly in the freezer to avoid them getting stale.

You can also make a large braid from the roll insead of cutting it into slices in step 8. Make the braid by cutting jacks with a scissor and then folding the flaps in different directions like this: 
Or change the filling into almond paste sauce or lingon berry jam like I did in these buns:


One thought on “Classic cinnamon buns (Kanelbullar)

  1. Pingback: Cracked egg buns (vanilla buns) |

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