swedish cinnamon buns

Swedish Cinnamon rolls - cardamom spiced dough is filled with a spiced filling, then rolled out and twisted into rolls. The rolls are finished with Swedish pearl sugar and baked until perfectly golden.

Swedish Cinnamon Rolls

(250 milliliters) whole milk, lukewarm

sugar, divided

active dry yeast

(525 grams) all-purpose flour

tsp salt

cardamom

egg,

(5 Tbsp) unsalted butter,

(1 stick) unsalted butter,

(100 grams) brown sugar

cinnamon

tsp cardamom

vanilla bean paste

Egg egg

Swedish pearl sugar to finish (optional)

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, cardamom and remaining sugar, and mix briefly to combine.

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour.

Place all of the filling ingredients in a small bowl, and mix well to combine.

Turn out the dough onto a lightly floured surface, and roll into a 24"x15" rectangle. If you find that the dough is snapping back and hard to work with, cover it lightly with a tea towel and leave it for 5 minutes to relax before continuing to roll out.

Using an offset spatula, spread the filling evenly over the dough, ensuring the mixture goes right to the edges. Holding the short side, starting on the left, fold the dough over a third, then fold the right side over so that it covers the left, the same way that you would fold a letter to go into an envelope. Transfer the dough to a baking sheet, cover lightly with plastic wrap, and place in the fridge for 10-15 minutes to help the filling firm up a little.

Remove the dough from the fridge and transfer back to your work surface. Roll out slightly. Using a ruler and a pastry wheel, working on the short side, cut the dough into strips approximately 2cm (0.8 inches) wide.

Line a baking sheet with parchment paper. Working with one strip at a time, holding both ends, twist the strip a couple of times. Then, hold one end in your hand, and wrap the other end twice around your four fingers and thumb. Remove your thumb, and loop the strip over the top of the roll, and tuck it in underneath along with your thumb loop. (Alana's gif is v helpful here!)

Place each bun on the prepared baking sheet, leaving a little space between each. Once you have twisted all of your buns, cover the baking sheet loosely with plastic, and allow to sit in a warm place for 30-40 minutes, or until the cinnamon rolls have risen slightly. While the rolls are rising, preheat the oven to 400˚f / 200˚c.

Lightly egg wash each roll, and sprinkle liberally with pearl sugar. Bake for 15 minutes checking after 12, or until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet, before transferring to a wire rack and allowing to cool completely.

Store remaining rolls in an airtight container. Warm slightly in the microwave before serving.

FILLING AND ASSEMBLY

Super easy to follow recipe and they turned out perfectly. Nice and light with  just the right level of sweetness. I proved the dough overnight in the fridge no issues at all.
Thank you Erin :)
@bicknacre_bakery

Fantastic recipe. The hubs is Swedish and these are perfect. I rarely have brown sugar at home and regular sugar works every time.

These Swedish Cinnamon Buns (Kanelbullar) are the perfect sweet treat: a soft cardamom-infused dough with buttery cinnamon cardamom filling!

Swedish Cinnamon Buns (Kanelbullar)

milk

sugar

butter

all purpose flour

salt

butter (softened)

brown sugar

baking spray

pearl sugar nuts

Into the bowl of your stand mixer, measure out the 3 1/2 cups all purpose flour, the salt and the cardamom. Mix these two together for a few seconds, just until they&#39;re combined.

Next, melt 1/3 cup butter in a saucepan on the stove over medium heat. If you&#39;re thinking to cut a corner here and melt your butter in the microwave instead, don&#39;t do it! If the liquid is too hot, it will kill the yeast. Once it&#39;s melted and starts to bubble, remove it from the heat and stir in the 1/3 cup sugar  until you can see and feel the grains beginning to dissolve in the hot butter. Add the milk slowly, stirring constantly. You&#39;re looking for the milk and butter mixture to be about 105 degrees Fahrenheit, but if it feels only slightly warm to the touch (slightly above room temperature) you&#39;re good to go.

When your wet ingredients have reached the ideal temperature, add the yeast, stir gently, and let sit for 5 minutes.

Pour the wet ingredients into the dry ingredients in the bowl of a stand mixer, along with the egg. Make sure your stand mixer is fitted with the dough hook attachment.

Turn your mixer on low and watch the ingredients combine. After about a minute you should see a sticky dough starting to come together. If you need to turn the mixer off and scrape down the sides and bottom of the bowl, now&#39;s your chance.

Turn up the mixer speed slightly and allow the mixture to knead the dough for about 2 minutes. The dough should be tacky to the touch, but not so sticky that it&#39;s very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour, one tablespoon at a time, until the dough reaches that tacky texture.

If you don&#39;t have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 5 minutes after the wet and dry ingredients are combined.

Cover the bowl with some plastic wrap and move it to a warm place in your kitchen to rise for about 1 hour. It should have doubled in size after about 1 hour.

Once you notice your dough has risen fully, and before you do anything with it, grease a large baking sheet with some butter (you can use two medium sheet pans or one large one). 

Turn the dough out onto a work surface that&#39;s been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a 40 centimetre square (40cm by 40cm).

In a separate bowl, combine the softened butter, brown sugar, cinnamon and the cardamom until it forms a paste. Spread the brown sugar and cinnamon mixture evenly over the dough all the way to the edges.

Fold the square of dough in 1/3 of the way on one side and then the other, like you&#39;d fold a piece of paper or a letter.

Using a pizza cutter or pastry cutter, slice the dough rectangle into 12 long strips.

Take each strip, fold it in half, twist well and then wrap it around your hand one and a half times, tucking the end under securely. Repeat this with all 12 strips until you&#39;ve formed 12 buns. Click here for Jamie OIiver&#39;s visual tutorial of how to create a similar twist.

Place the buns on the prepared baking sheet(s) and space them out well (they spread as they bake).

Cover the pan with a clean kitchen towel and set them aside to rise for about 15-20 minutes. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Once the rolls have risen for 20 minutes (no longer), very lightly brush the tops with some egg wash (beat one egg with 1 tablespoon of water) and sprinkle with some pearl sugar or crushed nuts. Place them in the oven to bake for about 18-20 minutes, or until they&#39;re a nice even golden brown.

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Swedish Cinnamon Buns (Kanelbullar)

Top 2 swedish cinnamon buns recipes from across the web

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Swedish Cinnamon Rolls

Swedish Cinnamon Buns (Kanelbullar)

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