Kanelbullar Recipe (Swedish Cinnamon Buns)

Step 1

Mix warm milk with yeast, then set aside until foamy.

Step 2

Combine and mix all the dry ingredients for the dough in a stand-mixer bowl: flour, salt, sugar, and ground cardamon.

Step 3

Once the yeast is ready, add it and the softened butter into a bowl.

Step 4

Use the paddle attachment to mix until a dough starts to form.

Step 5

Switch into the hook attachment and continue mixing until you get a smooth dough.

Step 6

Form the kanelbullar dough into a ball and place it into an oiled bowl.

Step 7

Cover with a clean kitchen cloth and set aside for 20 minutes.

Step 8

Combine all the ingredients for the filling in one bowl: butter, cinnamon powder, brown sugar, and white sugar.

Step 9

Mix thoroughly and set aside for the dough.

Step 10

Transfer the dough to a flat surface, and using a rolling pin, flatten it into a rectangular shape of about 45 x 35 cm.

Step 11

Spread the cinnamon filling evenly on top using an angled spatula. Keep about half an inch of the dough (on both long sides) without the cinnamon filling.

Step 12

Form the dough into a log by rolling from the long side. (Do not make it too tight).

Step 13

Start forming a kanelbulle by cutting the log into 15 portions (about 3 centimeters each kanelbulle).

Step 14

Place each kanelbulle on top of a baking tray lined with a baking sheet --- keep enough space in between.

Step 15

Cover the kanelbullar with a kitchen towel and set aside for 90 minutes or until the rolls have almost doubled in size.

Step 16

Once the buns are almost ready, preheat your oven to 200°C (375°F).

Step 17

Uncover the tray and brush each kanelbulle with the beaten egg, then sprinkle it with pearl sugar.

Step 18

Place the tray of kanelbullar in the middle of the oven for 17 to 20 minutes or until they darkened in color.

Step 19

Set aside for at least 5 minutes to cool.

Step 20

Serve kanelbullar with more pearl sugar on top, if preferred.