Swedish Cinnamon Buns (Kanelbullar)
Servings: 16 cinnamon buns
Sweet cinnamon roll dough is folded with a cinnamon cardamom filling then baked until flaky and golden.
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- 1/3 cup butter , softened
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons cardamom , ground
- 1 cup milk , warm
- 3 teaspoons active dry yeast
- 3 cups all purpose flour
- 3/4 cup butter , softened
- 1 teaspoon vanilla
- 1/2 cup brown sugar packed
- 2 teaspoons cardamom , ground
- 2 tablespoons cinnamon , ground
- pearl sugar , garnish
- 1 egg
In a stand mixer, beat butter, sugar, and cardamom until combined.
Activate the yeast: make sure the milk is warm but not hot (about 100°F). Stir in yeast, and allow to sit for 5 minutes or until yeast is foamy and activated. Mix into butter mixture.
Switch stand mixer to the dough hook. Add flour to the bowl, one cup at a time. Knead until an elastic dough forms, about 5 minutes. If you don't have a stand mixer, you can do this by hand.
Once the dough has formed, cover the bowl and allow to rise until it has roughly doubled in size, about 1 hour.
Preheat oven to 450°F and line a baking sheet with parchment paper. Set aside.
Meanwhile, combine all of the ingredients for the filling except the eggs and pearl sugar. Set aside.
Once the dough has doubled in size, punch it down and turn onto a floured work space.
Roll the dough into a rectangle, roughly 15"x24". Evenly spread the filling over the dough.
Fold the dough similar to a business letter lengthwise into thirds to create layers.
Using a pizza cutter, slice strips about 1/2" thick lengthwise. You should be able to produce 14-16 strips.
Knotting the cinnamon buns isn't as difficult as it looks, but this video should help you. You will need to repeat it for each cinnamon bun you make. If you can tie your shoes, you can knot these Swedish cinnamon buns.
Once the buns are knotted, place them on the prepared baking sheet 2" apart. Brush each cinnamon bun with egg wash.
Bake for 10-12 minutes or until golden and cooked through. Garnish with pearl sugar.