Kanelbullar - Swedish Cinnamon Buns

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These delicious Swedish cinnamon buns ‘Kanelbullar’ are the epitome of cosiness, comfort, deliciousness and simply perfect when you need a sweet treat. You have to try this original recipe: we love the fluffy yeast dough with the sweet cinnamon filling and can't get enough of the crispy sugar crust! Since I have coated the kanelbullar with sugar after baking, I reduced the amount of sugar in the dough. If you don’t like the sugar crust, then it’s the best to increase the amount of sugar in the dough. I believe that cardamom goes particularly well with cinnamon buns. However, not everyone likes the distinctive flavour of cardamom, if that's not your cup of tea, simply leave it out.

 

Dough	Filling & Coating
250 ml Milk, lukewarm 70 g Xylito or white sugar 15 g Fresh yeast 450 g Plain flour Pinch of salt 1 tsp Cardamom powder 80 g Butter, at room temperature	140 g Butter, softened 140 g Xylitol or white sugar 1 tsp Cocoa powder 1 tsp Cinnamon 1 Egg 1 tbsp Milk

1. For the yeast dough, heat the milk to lukewarm. Whisk in the xylitol or sugar and fresh yeast until dissolved. In a large bowl, roughly mix the flour, salt and cardamom and make a well in the centre. Add the butter and yeast milk mixture.
2. Knead everything into an elastic dough for 6-8 minutes in your mixer, cover and leave to rise in a warm place for about 60 minutes.
3. Roll out the dough on a lightly floured work surface with a rolling pin into a 40 cm x 60 cm rectangle.
4. For the filling, mix 100 grams of the softened butter with 60 grams of xylitol or sugar, cocoa powder and cinnamon. Spread the filling evenly over the dough.
5. Now fold the dough from the short side to the centre and place the opposite side over it. Gently roll out again with the rolling pin until slightly flatter.
6. Using a sharp knife or pizza cutter, cut the dough into strips 2 cm wide strips along the long side. Twist the strips of dough into each other and form into a snail or knot. Tuck the ends under the pastry and place the cinnamon rolls on a baking tray.
7. Leave the cinnamon buns to rest for another 30 minutes until puffy. Meanwhile, preheat the oven to 200C/400F.
8. Whisk together the egg with the milk. Brush the buns with the mixture and bake in the centre of the oven for 15 minutes until golden brown.
9. Once the Swedish cinnamon buns have cooled slightly, melt the remaining 40 grams of butter in a pan or in the microwave and brush the buns with it, then roll the buns with the remaining 80 grams of xylitol or sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com