Kanelbullar – Cinnamon Buns

Pretty much every home baker wants to make cinnamon buns. They smell wonderful and taste great. When I was in Sweden a couple of years ago I managed to have a few great Kanelbullar or cinnamon buns.There are not a lot of recipes out there for Swedish Kanelbullar, so finding one that works was a bit of a task.

After a lot of searching I came across a recipe that seemed like it would work out well. Sweden.se/food,  The Official Gateway to Sweden. It’s always best to get things from the source if you can.

KanelBuller – Cinnamon Buns

For this recipe I used:

For the Dough:
750 Grams Pastry Flour
4.25 Teaspoons of Dry Yeast
75 Grams of Unsalted Butter
250 ml Whole Milk
60 ml Sugar
1 Pinch of Salt
1 Teaspoon Ground Cardamom

For the Filling:
100 Grams of Unsalted Butter (room temperature – see here for a quick tip)
120 ml Sugar
2 Teaspoons of Cinnamon

1 Large Egg
2 Teaspoons of Water
Pearl Sugar

Kanelbullar – The Ingredients

Starting with the dough, I proofed the yeast in warmed (100˚F) Milk and a tablespoon of Sugar for 5 minutes. While the yeast was proofing I melted the butter in the microwave until just melted ans set it aside.

Kanelbullar – Proofing the Yeast

Once the yeast was proofed, I added the melted butter to a larger bowl then added the milk.

Kanelbullar – Yeast & Melted Butter

In the bowl of my mixer I added the flour, the balance of the sugar, and ground cardamom

Kanelbullar – Flour & Cardamom

With the mixer running on “2” I added the yeast mixture to the flour.

Kanelbullar – Mixing the Dough

And let the mixer knead for 15 minutes. While the dough was kneading I heated my oven to 190˚F.

Kanelbullar – Kneading  the Dough

Once the mixer was finished I kneaded the dough on the counter for a couple of turns and returned the dough to the mixer bowl.

Kanelbullar – Fully Kneaded

I placed a tea towel over the bowl and put the bowl in the warmed oven and turned off the oven. I let the dough rise for about an hour.

Kanelbullar – Risen Dough

After the dough had risen I deflated it on my four covered counter.

Kanelbullar – Deflated Dough

Then rolled the dough out to about 25″ wide by 12″ tall.

Kanelbullar – Dough Rolled to 12″ x 25″

In a medium bowl I mixed together the cinnamon and sugar.

Kanelbullar – Cinnamon & Sugar

Next I spread the room temperature butter over the dough and, as evenly as I could, I spread the cinnamon mixture over the butter.

Kanelbullar – Spreading the Filling

I used my fingers to spread the cinnamon/butter out as evenly as I could.

Kanelbullar – The Filling

Then I rolled up the cinnamon buns into a tight roll. It is best to avoid any air spaces when doing this.

Kanelbullar – Rolling into a Log

After rolling I cut the log up into 25 even pieces.

Kanelbullar – Cutting into Buns

On a baking pan I laid out 24 parchment cupcake cups and placed a cinnamon roll on each cupcake liner.

Kanelbullar – Ready for Proofing

I repeated on another baking pan with the rest of the pieces.

Kanelbullar – Ready for Proofing

Of course before laying out the cupcake liners I missed putting a silpat on the empty baking pan. I covered the pans with a tea towel and placed the pan back into the oven for another hour of proofing.

Kanelbullar – Proofed

Once the Kanelbullar had proofed for an our I mixed the egg and water together creating an egg wash.

Kanelbullar – Egg Wash

I brushed the top of each bun with the egg wash and topped each bun with a few granules of pearl sugar. I also heated the oven to a very hot 480˚F!.

Kanelbullar -Egg Washed & Sugared

The second tray.

Kanelbullar – Egg Washed and Sugared

Once the oven was to temperature I baked the tray of buns. The recipe says 6-8 minutes. Mine took 9! I removed the pans from the oven and let the buns cool for about 10 minutes!

Kanelbullar – Fresh from the Oven

The bottoms were nicely browned and carmelised!

Kanelbullar – Crispy Bottom

Bakers Notes:

  • a pretty easy recipe
  • my North American taste suggests I should add at least 1/2 teaspoon more of cardamom to the dough mixture
  • these are best when eaten within a couple of hours of making them
  • day old Kanelbullar are great when you split them and then use them as french toast
  • Update May 2015 – updated to use pastry flour instead of all-purpose flour

Cinnamon Raisin Brioche Loaf

It’s time to try something new! Cinnamon Raisin Brioche LoafThis recipe is inspired by both cinnamon rolls, a chocolate coffee cake from Martha Stewart, and a great Brioche recipe from Julia Child’s book The Way to Cook.

Cinnamon Raisin Brioche

A bit of a labour of love but worth every second. Make 2 at the same time.. one for the freezer.

See how after the jump…

This makes one big loaf.
For this recipe I used:

2 1/4 Teaspoons of dry-active yeast
3 Tablespoons of Warm Water
2 Teaspoons of Sugar

3 Cups of All Purpose Flour
1 1/2 Teaspoons of Salt
1/3 Cup of Sugar
1 Teaspoon of Cinnamon*
6 Ounces of Unsalted Butter

4 Large Eggs
1/3 Cup Milk

For the filling:
1/2 Cup Sour Cream
1/2 Cup Whey Low Brown Sugar*
1 1/2 Cups of Raisins*
2 Teaspoons of Cinnamon*

I started by gathering all of the ingredients together and cutting the butter into small pieces and storing them in the freezer until needed.

Cinnamon Raisin Brioche – Ingredients
Cinnamon Raisin Brioche – Cut up Butter

I proofed the yeast by sprinkling the yeast over warm water mixed with the sugar and letting it sit for 5 minutes until nice and bubbly. The water should not be over 110 degrees.

Cinnamon Raisin Brioche – Yeast
Cinnamon Raisin Brioche – Proofing the Yeast

I gently whisked together the milk and eggs and set them aside.

Cinnamon Raisin Brioche – Eggs and Milk

I added the flour, salt, sugar, and cinnamon to a sifter and sifted them into a bowl. I added the flour mixture to the food processor along with the well chilled butter and processed them together in pulses until small granules of butter could be seen.

Cinnamon Raisin Brioche – Sifted Flour and Cinnamon
Cinnamon Raisin Brioche – Adding the Butter
Cinnamon Raisin Brioche – Processed

With the food processor running I added the egg/milk mixture to the flour until a ball formed. A ball did not form for me so I must have added the liquid too quickly. I removed the final mixture on to a flour covered counter and kneaded it for 1 or 2 minutes until a silky texture was achieved. I gathered the dough into a nice ball.

Cinnamon Raisin Brioche – Adding the Eggs and Milk
Cinnamon Raisin Brioche – Until just Combined
Cinnamon Raisin Brioche – Turned out onto Counter
Cinnamon Raisin Brioche – After a Gentle Knead

I placed the ball in a glass dish with a towel over it and put it in a warm spot. The warm spot was my oven heated to 170 and turned off. I let the mixture rise for about 90 minutes until it reached 1 1/2 times its original size.

Cinnamon Raisin Brioche – After the Rise

I then flipped the dough onto a floured counter and squished the gas out if it while spreading into a rectangle. I folded the rectangle into thirds and spread the dough out again. I once again folded the dough into thirds and eased the package into a nice ball.

Cinnamon Raisin Brioche – Rolled out
Cinnamon Raisin Brioche – First Fold
Cinnamon Raisin Brioche – Second Fold

I placed the ball back into a glass bowl and covered it with plastic wrap and placed it back in a warm spot for another 90 minutes or so until it had doubled in size.

Cinnamon Raisin Brioche – Ready for the Second Rise

Next I gathered the filling ingredients together and mixed the Whey Low Brown Sugar and the cinnamon together. I lightly sprayed a loaf pan with oil spray.

Cinnamon Raisin Brioche – Cinnamon and Whey Low Brown Sugar
Cinnamon Raisin Brioche – Cinnamon Mixture, Raisins, and Sour Cream

I took the dough and spread it out into a rectangle about 18 x 11.

Cinnamon Raisin Brioche – 18 x 11 Rolled out Dough

I spread the sour cream evenly across the dough followed by the sugar/cinnamon mixture. Next came the raisins*.

Cinnamon Raisin Brioche – Mixtures Spread Out

I rolled the loaf up on the long side being careful to keep the raisins in. Once rolled I bent the log in half then braided it slightly. I put the whole loaf into the loaf pan , covered it with plastic and put it back into the warm place.

Cinnamon Raisin Brioche – Rolling it Up
Cinnamon Raisin Brioche – Bending the Roll
Cinnamon Raisin Brioche – Braiding the Roll
Cinnamon Raisin Brioche – Ready for the Pan
Cinnamon Raisin Brioche – Ready for the Final Rise

It took about another hour for the loaf to rise again. I warmed the oven to 350 and placed the unwrapped loaf pan into the oven to back for 45 to 60 minutes with an internal temperature of 200 degrees.

Cinnamon Raisin Brioche – Risen and Ready for the Oven
Cinnamon Raisin Brioche – It’s Done!
Cinnamon Raisin Brioche – The Oh So Long Cooling Time
Cinnamon Raisin Brioche – Ready to Eat

When the loaf was done I turned it out onto a cooling rack and let it cool for 2 hours.

Light… airy….  yum!

A couple of things I would do different for next time:

  •    Increase the cinnamon in the bread dough to 2 or 3 tablespoons
  •    Increase the brown sugar for the filling to 3/4 of a cup
  •    Increase the cinnamon for the filling to 4 teapsoons
  •    Increase the raisins for the filling to 2 cups
  •    I would spread the extra 1/2 cup of raisins more to the sides of the dough before rolling up. This will produce more raisins at the one end
  •    I would use an egg wash too coat the loaf before baking
  •    I used Chicago Metallic’s Loaf Pullman Pans. I believe are now discontinued, you could easily use their 1.5 lb loaf pan

Happy baking!

Cinnamon Swirl Cookies

I made these Cinnamon Swirl Cookies to give away. I did have just a few.

They were part of my Christmas gift boxes last year. They also features in 2 hospital ward Christmas parties and our own annual Yule party. Crunchy, not overly sweet, and tasty leads me to make these again some time soon. This recipe came from the Martha Stewart site. Until recently they had a cookie of the day post. The post is now called dessert of the day.

Cinnamon Swirl Cookie

You really need to try these:

I made 4 batches in order to have enough to give away.

In total I used:

8 Cups of All Purpose Flour
4 Teaspoons of Salt
2 Teaspoons of Baking Soda
2 Pounds (8 Sticks) of softened Unsalted Butter
4 Cups of Sugar
1 Teaspoon of fresh Orange Zest
8 Large Eggs

For the filling I used:
8 Ounces (2 Sticks) of softened Unsalted Butter
2 Cups of Brown Sugar
2 Cups of Dark Brown Sugar
2 Cups of Chopped Walnuts, lightly toasted
2 Teaspoons of Cinnamon

I made theses Cinnamon Swirl Cookies in 2 batches making about 24 dozen cookies.

More after the jump…….
I started out gathering and measuring everything out so that I could move quickly.

Cinnamon Swirl Cookies – The ingredients

I the combined the sifted flour, salt, and baking soda into a bowl and setting that aside. I added the butter, sugar, and orange zest into the mixer and beat it for 4 or 5 minutes. I scraped down the bowl a couple of times.

Cinnamon Swirl Cookies – Mixing the flour and sugar

I then added the eggs one at a time to the mixer and ensured they had been combined.

Cinnamon Swirl Cookies – Adding an egg
Cinnamon Swirl Cookies – Ready for another egg
Cinnamon Swirl Cookies – Final egg mixing

Next I added the flour and mixed the dough until it was just combined.

Cinnamon Swirl Cookies – Adding the flour
Cinnamon Swirl Cookies – Just about mixed

When I removed the bowl from the mixer I mixed it with a spatula to catch any stray flour. I split the dough into 2 portions and wrapped them in plastic warp. I repeated the whole process again, finally giving me 4 wrapped batches of dough. I refrigerated everything for an hour until the dough firmed up.

Cinnamon Swirl Cookies – Separated and wrapped for the fridge

As the dough was chilling I toasted the walnuts for about 8 minutes and cooled them. I also mixed both brown sugars, the butter, and the cinnamon in a bowl and added the walnuts. I split this mixture in to 4.
Once the dough was chilled I rolled it out to a 10″ x 12″ rectangle and squared it off with a paring knife. I placed the dough on a no stick mat ( you could use parchment paper). I then sprinkled the just 80% of the dough with the mixture.

Cinnamon Swirl Cookies – Spreading the filling

After the sprinkle, I rolled the dough up using the no stick mat to assist me. I sealed the roll with the un-coated edge of the dough, wrapped the log in plastic wrap and put it in the refrigerator for another hour or so. I repeated with the other 3 pieces of dough.

Cinnamon Swirl Cookies – Rolling the log
Once the logs were well chilled I removed them from the fridge and cut the logs into 1/4″ slices or slightly smaller and put 12 pieces on a baking sheet. The remainder of the log I kept cool until the oven was free to bake another batch.  With the ragged ends I gathered together and baked them for a
baker’s treat.
Cinnamon Swirl Cookies – Ready for the oven
The cookies then went into the oven for 17 minutes at 350 degrees. When they came out of the oven they cooled off the tray on a cooling rack.
Cinnamon Swirl Cookies – Cooling on the Pan

I am usually a pecan freak rather than a walnut aficionado but these were amazing! Did I say they were good?

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