Kanelbullar
These classic Swedish cinnamon buns feature a soft, cardamom-infused dough swirled with a buttery cinnamon-sugar filling. They are finished with a pearl sugar topping for a delightful texture and sweetness.
An original recipe by Forkin
- Total time
- 2 hr 57 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 362 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 600 gall-purpose flour
- 250 mlmilk, lukewarm
- 75 gunsalted butter, melted
- 75 ggranulated sugar
- 25 gfresh yeast
- 1 tspcardamom, ground
- 0.5 tspsalt
filling
- 100 gunsalted butter, softened
- 75 ggranulated sugar
- 2 tspcinnamon, ground
topping
- 1 pcsegg, beaten
- 2 tbsppearl sugar
Equipment
pastry brush · rolling pin · measuring cups · large bowl · wire rack · baking sheet · parchment paper · measuring spoons · whisk · small bowl · stand mixer
The method
Step by step
- 1
Warm the milk to lukewarm (about 37°C or 98°F). In a large bowl, crumble the fresh yeast into the milk and stir until dissolved.
About 2 min
- 2
Add the melted butter, granulated sugar, ground cardamom, and salt to the yeast mixture. Mix well.
About 1 min
- 3
Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
About 3 min
- 4
Knead the dough for about 10-15 minutes until it is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook.
About 15 min
Cook’s note: The dough should pass the 'windowpane test' when ready: stretch a small piece until it's thin enough to see light through without tearing.
- 5
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 60-90 minutes, or until doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
- 6
While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, granulated sugar, and ground cinnamon. Mix until well combined and smooth.
About 2 min
- 7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
About 1 min
- 8
Roll the dough into a large rectangle, approximately 40x50 cm (16x20 inches).
About 3 min
- 9
Evenly spread the cinnamon filling over the entire surface of the rolled-out dough, leaving a small border along one long edge.
About 2 min
- 10
Starting from a long edge, tightly roll the dough into a cylinder. Pinch the seam closed to seal.
About 2 min
- 11
Cut the rolled dough into 12 equal pieces, about 3-4 cm (1.5 inches) thick. You can use a sharp knife or unflavored dental floss for clean cuts.
About 2 min
- 12
Arrange the cut buns on a baking sheet lined with parchment paper, leaving some space between each bun. Alternatively, place them in paper baking cups.
About 1 min
- 13
Cover the buns with a clean kitchen towel and let them rise again for another 30 minutes, or until visibly puffy.
About 30 min
- 14
Preheat your oven to 200°C (390°F).
About 10 min
- 15
Lightly brush the risen buns with the beaten egg and sprinkle generously with pearl sugar.
About 1 min
- 16
Bake for 10-15 minutes, or until golden brown on top and cooked through. Baking time may vary depending on your oven.
About 12 min
Cook’s note: If the tops brown too quickly, you can loosely tent them with aluminum foil.
- 17
Remove from the oven and let cool slightly on a wire rack before serving.
Per serving
Nutrition
- Calories
- 361.7kcal
- Protein
- 6.4g
- Carbs
- 54.6g
- Fat
- 13g
- Fibre
- 1.6g
- Sugar
- 16.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store kanelbullar in an airtight container at room temperature.
Warm gently in a microwave for 10-20 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes.