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.
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| 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
Glaze:
1 Large Egg
2 Teaspoons of Water
Pearl Sugar
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| 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.
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| Kanelbullar – Proofing the Yeast |
Once the yeast was proofed, I added the melted butter to a larger bowl then added the milk.
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| Kanelbullar – Yeast & Melted Butter |
In the bowl of my mixer I added the flour, the balance of the sugar, and ground cardamom
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| Kanelbullar – Flour & Cardamom |
With the mixer running on “2” I added the yeast mixture to the flour.
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| Kanelbullar – Mixing the Dough |
And let the mixer knead for 15 minutes. While the dough was kneading I heated my oven to 190˚F.
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| 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.
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| 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.
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| Kanelbullar – Risen Dough |
After the dough had risen I deflated it on my four covered counter.
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| Kanelbullar – Deflated Dough |
Then rolled the dough out to about 25″ wide by 12″ tall.
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| Kanelbullar – Dough Rolled to 12″ x 25″ |
In a medium bowl I mixed together the cinnamon and sugar.
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| 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.
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| Kanelbullar – Spreading the Filling |
I used my fingers to spread the cinnamon/butter out as evenly as I could.
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| 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.
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| Kanelbullar – Rolling into a Log |
After rolling I cut the log up into 25 even pieces.
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| Kanelbullar – Cutting into Buns |
On a baking pan I laid out 24 parchment cupcake cups and placed a cinnamon roll on each cupcake liner.
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| Kanelbullar – Ready for Proofing |
I repeated on another baking pan with the rest of the pieces.
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| 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.
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| Kanelbullar – Proofed |
Once the Kanelbullar had proofed for an our I mixed the egg and water together creating an egg wash.
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| 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!.
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| Kanelbullar -Egg Washed & Sugared |
The second tray.
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| 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!
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| Kanelbullar – Fresh from the Oven |
The bottoms were nicely browned and carmelised!
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| 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