Swedish Cinnamon Buns (Kanelbullar)
There is very little that beats a freshly baked, soft and buttery Swedish cinnamon bun with a glass of cold milk or a cup of coffee.
These classic kanelbullar are made with real butter and milk for a tender, fluffy dough, then filled with cinnamon sugar and finished with traditional pearl sugar.
They also freeze beautifully, so it is well worth saving a few for later — assuming they survive that long.
Ingredients
Dough
- 75 g (5 tbsp + 1 tsp) butter
- 750 ml (about 3 cups) all-purpose flour, divided
- 50 ml (3 tbsp + 1 tsp) granulated sugar
- 2 pinches salt
- 25 g (0.9 oz) fresh yeast
- 250 ml (1 cup) whole milk
Filling
- 75 g (5 tbsp + 1 tsp) softened butter
- 2½ tbsp granulated sugar
- 1½ tbsp ground cinnamon
- 1 For Topping
- 1 egg, beaten
- Pearl sugar
Instructions
1. Prepare the Dough
Cut the butter into thin slices and place it in a large mixing bowl.
Add 700 ml (about 2¾ cups) of the flour, reserving the remaining flour for shaping the dough.
Add the sugar, salt and fresh yeast, crumbling the yeast into smaller pieces.
Warm the milk to no more than 37°C (98°F).
Pour the warm milk into the flour mixture.
Knead thoroughly until the dough is smooth, glossy and elastic.
Cover the bowl with a clean kitchen towel and allow the dough to rise for approximately 30 minutes.
2. Roll Out the Dough
Preheat the oven to 225°C (435°F) conventional heat or 200°C (400°F) convection/fan.
Turn the dough out onto a lightly floured work surface.
Knead it gently, then roll it into a rectangle approximately 25 × 50 cm (10 × 20 inches).
3. Add the Cinnamon Filling
Spread the softened butter evenly over the dough.
Sprinkle with the sugar and ground cinnamon.
4. Shape the Buns
Starting from one long edge, roll the dough tightly into a log.
Cut the log into approximately 20 pieces, each about 2 cm (¾ inch) wide.
Place each piece cut-side up in a paper bun or muffin liner.
5. Second Rise
Cover the buns with a clean kitchen towel.
Allow them to rise for another 30 minutes.
6. Decorate
Brush the tops with beaten egg.
Sprinkle generously with pearl sugar.
7. Bake
Bake in the centre of the oven for 6–8 minutes, or until beautifully golden.
The internal temperature should reach approximately 94–98°C (201–208°F).
Transfer the buns to a wire rack and allow them to cool under a clean kitchen towel.
Notes
Take your time when kneading the dough. A well-kneaded dough becomes smooth and elastic, which helps the finished buns hold their shape while remaining light and fluffy.
For especially neat slices, use a piece of clean sewing thread instead of a knife. Slide the thread underneath the rolled dough, cross the ends over the top and pull in opposite directions to cut cleanly through the roll.
Kanelbullar freeze exceptionally well and can be stored in the freezer for up to 3 months.
Let frozen buns thaw at room temperature or warm them gently before serving.
Recipe and image source: Arla.se
