KanelbullarSwedish Cinnamon Buns
Soft yeast buns scented with cardamom are rolled around a buttery cinnamon filling and baked until deeply golden. A scattering of pearl sugar gives them their classic crisp, sweet finish.
Prep
2h 15m
Cook
15m
Serves
12
Regional versions
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- Finland
- Sweden
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 250mlWhole Milk
- 75gUnsalted Butter
- 7gActive Dry Yeast
- 50gWhite Sugar
- 5gSalt
- 3gCardamom Powder
- 500gAll-Purpose Flour
Filling
- 80gSalted Butter (softened)
- 80gBrown Sugar
- 10gCinnamon Powder
Topping
- 1pcsEgg (beaten)
- 40gPearl Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the whole milk and melt in the unsalted butter, then let the mixture cool until just warm to the touch.
- 02
Stir in the active dry yeast, then add the white sugar, salt, cardamom powder, and all-purpose flour.
- 03
Knead until the dough is smooth and elastic, then cover and let it rise until doubled in size.
- 04
Mix the salted butter, brown sugar, and cinnamon powder into a spreadable paste.
- 05
Roll out the dough into a rectangle, spread the filling evenly over it, and roll it up tightly.
- 06
Cut the roll into buns and place them on lined baking trays.
- 07
Let the buns rise again until puffy and airy.
- 08
Heat the oven to 225°C (435°F).
- 09
Brush the buns with the egg and sprinkle with the pearl sugar.
- 10
Bake until the buns are golden brown and cooked through.
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