Kanelbullar – Swedish Cinnamon Buns

Kanelbullar or Cinnamon Buns is one of the most favourite buns in Sweden. We also have the Kanelbullar Day to celebrate on the 4th of October. On this day, every bakery in Sweden will sell cheap kanelbullar and in every work place they will get a treat of kanelbullar.

My kids love kanelbullar, each time I bake these I won’t see any leftovers. So here is the recipe which is taken from Roy Fares’s recipe. I did half with Cinnamon Filling and the other with Vanilla sugar filling

I N G R E D I E N T S

D O U G H

  • 30gr yeast
  • 250gr milk [2.5 dl]
  • 570gr flour [9.5 dl]
  • 3gr salt [0.5 tsp]
  • 5gr ground cardamom
  • 90gr caster sugar [1 dl]
  • 55gr eggs [1 pc]
  • 110gr butter, room temperature
  • 1 egg, for brushing
  • pearl sugar, to sprinkle on

F I L L I N G

  • 10gr vanilla sugar [1 tbsp]
  • 30gr ground cinnamon [0.5 dl]
  • 150gr butter, room temperature

B R U S H

  • Syrup
  • 150gr water [1.5 dl]
  • 95gr granulated sugar [1 dl]

H O W T O P R E P A R E

  • Crumble the yeast in the bowl for your food processor.
  • Heat the milk to lukewarm, beat over the yeast and mix around.
  • Add the remaining ingredients in addition to the butter.
  • Roll the dough together slowly with a hook. When the dough has come together, increase the tempo a little and add the butter a little at a time.
  • Run the dough in the machine for 10 minutes until it has formed gluten and feels elastic, glossy and fine on the surface.
  • Lay the dough on a floured table and let it rest for 20 minutes.
  • Mix almond paste, vanilla sugar and cinnamon.
  • Add the butter a little at a time until you have a smooth filling.
  • Roll out the dough 3-4 mm thick, higher than wide as it should be folded in the middle.
  • Spread the cinnamon filling on the rolled out dough and fold the dough in half, spurring out strips that you twist into buns.
  • Place on a baking sheet with parchment paper.
  • If you do not want to make knots, roll out the dough 3-4 mm thick, wider than high and roll it up into a roll slice into reasonably large buns, place in molds. Let ferment to double size, about 1.5-2 hours.
  • Meanwhile, mix water and sugar in a saucepan and cook until all the sugar crystals have melted. Put aside.
  • Set the oven to 190 degrees hot air. Brush the buns with egg and sprinkle with powdered sugar. Bake for 9-11 minutes, they should get a nice golden brown color.
  • Just when the buns have come out of the oven, brush them with the syrup.
  • Then the buns get a nice shine and retain the juiciness.

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