Description
Swedish Kanelbullar, or cinnamon buns, are a delightful treat featuring a soft, cardamom-spiced yeast dough filled with a rich cinnamon-sugar butter mixture. These twisted, knotted buns are baked to golden perfection, brushed with a sweet glaze, and topped with crunchy pearl sugar for an authentic taste of Sweden’s beloved fika snack.
Ingredients
Scale
Dough
- ¾ cup milk
- ⅓ cup butter, softened
- 1 egg (room temperature)
- ¼ cup water
- 3¼ cups flour
- 2 tsp instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
Filling
- 5 tablespoons butter, softened
- ¾ cup packed brown sugar
- 4 teaspoons cinnamon
- 2 teaspoons cardamom
Topping and Glaze
- 1 egg
- 2 tablespoons water
- ⅓ cup water
- ⅓ cup granulated sugar
- Pearl sugar for garnish
Instructions
- Prepare Milk and Butter Mixture: In a small bowl, melt ⅓ cup of softened butter with ¾ cup milk by heating in 30-second intervals until combined and warm.
- Mix Wet Ingredients: In a stand mixer bowl, add ¼ cup water and 1 room temperature egg.
- Combine Dry Ingredients: In a separate bowl, whisk together 3¼ cups flour, 2 tsp instant yeast, ¼ cup white sugar, and ½ teaspoon salt until evenly mixed.
- Make the Dough: Fit the stand mixer with a dough hook. Alternate adding some of the warm milk and butter mixture and some of the flour mixture into the mixer, mixing a few seconds between additions until the dough forms a smooth, elastic ball.
- Rest the Dough: Cover the dough bowl with a damp towel and let rest for 10 minutes to relax the gluten and hydrate the flour.
- Roll the Dough: On a lightly floured surface, roll the dough into a 9×15 inch rectangle, about ¼ to ½ inch thick.
- Prepare the Filling: In a small bowl, mix ¾ cup packed brown sugar, 4 teaspoons cinnamon, and 2 teaspoons cardamom until well combined.
- Spread Filling: Spread 5 tablespoons softened butter over two-thirds of the dough rectangle, then evenly spread the cinnamon-sugar-cardamom mixture over the buttered area.
- Fold the Dough: Fold the uncovered third of dough over the middle section, then fold the buttered and filled section over the uncovered section, forming a layered dough.
- Cut the Dough: Using a pizza cutter, slice the folded dough into 12 equal strips. Take each strip and cut halfway lengthwise, leaving the ends attached.
- Form Buns: Twist the two cut sections of each strip around each other and roll into a small knot shape. Place each bun on a parchment-lined baking sheet, spacing them evenly apart.
- Proof the Buns: Cover the buns and let them proof until nearly doubled in size, about 1 hour, adjusting time depending on room temperature.
- Prepare Egg Wash and Preheat Oven: Preheat oven to 350°F (175°C). In a small bowl, whisk 1 egg with 2 tablespoons water to make an egg wash.
- Brush and Garnish: Once proofed, brush each bun generously with the egg wash and sprinkle pearl sugar on top for garnish.
- Bake: Bake buns in the preheated oven for 25 to 30 minutes, or until golden brown on top.
- Cool: Remove buns from oven and allow to cool on a wire rack for at least 30 minutes before glazing.
- Prepare Sugar Glaze: In a small bowl, whisk together ⅓ cup water and ⅓ cup granulated sugar until sugar is dissolved.
- Glaze Buns: Brush the cooled buns with the sugar glaze for a shiny, sweet finish, then serve and enjoy your authentic Swedish Kanelbullar!
Notes
- Use room temperature egg to ensure better incorporation in the dough.
- Proofing time may vary depending on the room temperature; warmer environments speed up proofing.
- Cardamom is a traditional flavor in Swedish cinnamon buns and gives a unique aromatic note.
- Pearl sugar adds an authentic crispy texture; if unavailable, coarse sugar can be substituted.
- Letting the buns cool before glazing prevents the glaze from melting off.
- For softer buns, you can cover the proofing buns with plastic wrap instead of a towel to retain moisture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
Keywords: Swedish cinnamon buns, Kanelbullar, cinnamon rolls, cardamom buns, Swedish fika, sweet buns
