How to Make a Classic Swedish Kanelbullar (Cinnamon Bun)
Swedish cinnamon buns, or kanelbullar, are a beloved treat that combine the comforting flavors of cinnamon, sugar, and butter with the tender, fluffy texture of a yeasted dough. These buns have a distinct spiral shape and a slightly sweet, buttery glaze that makes them irresistibly delicious. Whether you’re planning to enjoy them with your morning coffee or as an afternoon snack, here’s how to make a classic Swedish kanelbullar at home.
Ingredients for the Dough:
- 500g (4 cups) all-purpose flour
- 75g (1/3 cup) sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 25g (2 tbsp) dry yeast
- 250ml (1 cup) milk
- 75g (1/3 cup) unsalted butter, softened
- 1 large egg
Ingredients for the Filling:
- 100g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) sugar
- 2 tbsp ground cinnamon
Ingredients for the Glaze:
- 1 egg (for egg wash)
- 2 tbsp pearl sugar or regular sugar (optional for topping)
Instructions:
1. Prepare the Dough
Start by combining the flour, sugar, salt, and ground cinnamon in a large bowl. In a small saucepan, heat the milk over medium heat until it’s warm, but not too hot to touch (around 37°C/98°F). Add the yeast to the warm milk and let it dissolve for about 5 minutes.
Once the yeast is activated, pour the milk and yeast mixture into the dry ingredients. Add the softened butter and the egg, and mix everything together. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If using a stand mixer, you can use the dough hook attachment to knead for about 6-7 minutes.
2. Let the Dough Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise for 1 to 1.5 hours, or until it has doubled in size.
3. Prepare the Filling
While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, sugar, and cinnamon. Mix until smooth and well combined.
4. Shape the Kanelbullar
Once the dough has risen, punch it down to release any air bubbles. Roll the dough out on a lightly floured surface into a large rectangle about 0.5 cm (1/4 inch) thick. Spread the cinnamon-butter filling evenly across the dough, leaving a small border around the edges.
Next, roll the dough tightly from the longer side to form a log. Using a sharp knife or dough cutter, cut the roll into 12 even pieces. Place each piece onto a baking sheet lined with parchment paper, arranging them so they are slightly spaced apart. You can shape each piece into a traditional swirl by twisting the ends in opposite directions.
5. Second Rise
Cover the buns with a clean kitchen towel and let them rise for another 30 minutes, or until puffed up and slightly increased in size.
6. Prepare the Egg Wash
While the buns are rising, preheat your oven to 225°C (425°F). In a small bowl, whisk the egg to make an egg wash. Brush the tops of the buns gently with the egg wash to give them a golden, shiny finish.
If you want an extra crunch, sprinkle the buns with pearl sugar or regular sugar before baking.
7. Bake the Kanelbullar
Place the buns in the oven and bake for about 8-10 minutes, or until they are golden brown on top and cooked through. Keep an eye on them toward the end to make sure they don’t overbake.
8. Cool and Serve
Once out of the oven, let the buns cool slightly on a wire rack. Enjoy them warm or at room temperature with a cup of coffee or tea.
Tips for Perfect Kanelbullar:
- Dough Texture: The dough should be soft and a little sticky when you first mix it, but it should come together as you knead. If it’s too sticky, add a little more flour, but be careful not to add too much, or the buns might end up dense.
- Filling Variations: Some people like to add cardamom to the filling or dough, giving it a slightly different flavor. You can experiment with adding a pinch of cardamom to your cinnamon sugar mixture for an aromatic twist.
- Shaping: The traditional kanelbullar shape is a spiral, but you can also form them into a round knot, or any other shape you prefer. Just be sure the buns are sealed properly to avoid spilling the filling during baking.
- Storage: These buns are best eaten fresh but will keep for a few days in an airtight container. You can also freeze them before baking (after the second rise) and bake them straight from the freezer; just add a few extra minutes to the baking time.
Making Swedish kanelbullar is a fun and rewarding way to bring the taste of Sweden into your home. These buns are perfect for special occasions or simply to enjoy during a cozy afternoon. With their perfect balance of sweetness and spice, they’re sure to become a favorite in your baking repertoire.