Cinnamon Buns
Soft, cardamom-scented buns swirled with a buttery cinnamon filling. Sweden's most iconic pastry, traditionally served during fika, the country's coffee-and-pastry tradition.
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Kanelbullar are Sweden's most iconic pastry: twisted buns of cardamom-spiced dough with a buttery cinnamon filling. They're traditionally served during fika, the Swedish custom of taking a break for coffee and a treat with friends, family, or colleagues. Sweden even dedicates a day to them, Kanelbullens dag on October 4th. We brought this recipe home from Stockholm, and while shaping the buns takes practice, the smell of cardamom and warm bread makes it worthwhile.
Instructions
Preparation
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In a stand mixer, beat butter, sugar, and cardamom until combined.
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Activate the yeast; make sure the milk is warm. Stir the yeast into the warm milk, then mix into the butter mixture.
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Switch the stand mixer to the dough hook. Add flour to the bowl. Knead until an elastic dough forms. (If you don't have a stand mixer, you can do this by hand.)
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Once the dough has formed, cover the bowl and allow it to rise until it has roughly doubled in size.
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Preheat the oven to 230°C and line a baking sheet with parchment paper. Combine all the ingredients for the filling, except the egg and pearl sugar.
Assembly
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Once the dough has doubled in size, punch it down and turn it onto a floured work surface.
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Roll the dough into a rectangle, roughly 38 x 60 cm. Spread the filling over the dough.
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Fold the dough similar to a business letter, lengthwise into thirds, to create layers.
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Using a pizza cutter, slice strips about 2.5 cm thick lengthwise.
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Knot the cinnamon buns.
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Once the buns are knotted, place them on the prepared baking sheet. Brush each cinnamon bun with egg wash.
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Bake for 10 to 12 minutes or until golden and cooked through. Garnish with pearl sugar.
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Enjoy!
Tips
Nutrition
per serving