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Swedish Cinnamon Buns (Kanelbullar) Recipe

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Swedish Cinnamon Buns, or Kanelbullar, are soft, fragrant sweet rolls flavored with cardamom and cinnamon, filled with a rich buttery cinnamon-sugar paste, and topped with crunchy pearl sugar. Perfect for a comforting breakfast or afternoon fika, these buns feature a unique tangzhong method that yields an irresistibly tender crumb.

Ingredients

Dough Ingredients

  • 5 tablespoons water
  • 5 tablespoons whole milk
  • 3 tablespoons all-purpose flour
  • 6 tablespoons melted unsalted butter (cooled)
  • ½ cup whole milk (slightly warm)
  • 2 teaspoons instant yeast
  • 1 teaspoon cardamom seeds, freshly ground (or 1 teaspoon ground cardamom)
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • 3 cups + 2 tablespoons all-purpose flour
  • 1 large egg
  • All of the tangzhong (cooled)

Filling Ingredients

  • 5 tablespoons soft unsalted butter
  • 1 teaspoon all-purpose flour
  • Pinch of salt
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons ground cinnamon

Topping

  • 1 large egg
  • 1 tablespoon water
  • Pearl sugar for topping

Instructions

  1. Make the tangzhong: In a medium saucepan, whisk together water, milk, and flour until smooth with no lumps. Place over medium heat and cook, whisking constantly, until the mixture thickens and forms a smooth paste, about 1-2 minutes. Remove from heat and set aside to cool.
  2. Prepare the dough ingredients: While the tangzhong cools, melt the butter and warm the milk so they can cool slightly. Combine yeast, ground cardamom, salt, granulated sugar, and flour in the bowl of a stand mixer and whisk briefly by hand to mix evenly.
  3. Mix the dough: Attach the dough hook to the mixer. Add the melted cooled butter, slightly warm milk, egg, and the cooled tangzhong to the dry ingredients. Mix on medium low to combine, scraping down the bowl sides as needed.
  4. Knead the dough: Increase mixer speed to medium and knead for 4 minutes until the dough is smooth and clears the bowl sides, though it may stick to the bottom. Alternatively, knead by hand for 8-10 minutes.
  5. First rise: Cover the bowl with plastic wrap and let the dough rise for about 1 hour, or until it has expanded to 1.5 to 2 times its original size, depending on kitchen temperature.
  6. Make the filling: In a medium bowl, combine softened butter, flour, salt, brown sugar, and cinnamon. Mix with a fork until smooth and spreadable.
  7. Preheat oven and prepare dough: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Turn the risen dough onto a clean surface and roll it into a roughly 16 by 20 inch rectangle, using minimal flour if necessary to prevent sticking.
  8. Spread filling: Using an offset spatula, evenly spread the cinnamon-sugar butter filling over the entire dough surface.
  9. Fold the dough: Fold the dough like a business letter along the long side: fold the top third down over the center third, then fold the bottom third up over both. Use a dough scraper if needed to loosen dough from the surface, then lightly roll the folded dough to flatten slightly.
  10. Cut into pieces: With a dough scraper, sharp knife, or pizza wheel, cut the folded dough into 12 equal strips.
  11. Shape the buns: Take one strip at a time and twist it between your thumbs and forefingers until spiralized. Then wrap this twisted dough around your three middle fingers, tucking the end through the center to form a bun shape. Place each bun on the prepared baking sheets.
  12. Second rise: After placing six buns on each baking sheet, cover with plastic wrap and let them rise for 45 minutes until puffy.
  13. Prepare egg wash and top buns: Whisk together egg and water in a small bowl. Remove plastic wrap from risen buns, brush their surfaces with egg wash, and generously sprinkle pearl sugar on top.
  14. Bake: Bake the buns one tray at a time for 12-14 minutes until golden brown. Transfer baked buns to a wire rack to cool slightly before serving.

Notes

  • Using the tangzhong method helps create extra soft and fluffy buns.
  • Freshly ground cardamom seeds provide the best flavor, but ground cardamom works as a substitute.
  • If your dough is sticky while rolling, lightly dust with flour but avoid adding too much to keep the buns tender.
  • Allow buns to rise fully between kneading and shaping to develop a light texture.
  • Pearl sugar adds traditional crunch and sweetness to the topping; substitute coarse sugar if unavailable.
  • These buns are best enjoyed fresh but can be stored in an airtight container for 2 days or frozen for longer storage.

Find it online: https://bitezly.com/swedish-cinnamon-buns-kanelbullar-recipe/