Bakade kanelbullar

Memory updated

That’s wonderful! Here’s a classic recipe for Kanelbullar (Swedish Cinnamon Buns) in case you’d like to try it again:

Ingredients:

Dough:

• 2 ½ cups (600 ml) milk (lukewarm)
• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup (150 g) sugar
• ½ tsp salt
• 1 tbsp ground cardamom
• 7 cups (840 g) all-purpose flour
• ¾ cup (170 g) unsalted butter (softened)

Filling:

• ½ cup (100 g) unsalted butter (softened)
• ½ cup (100 g) sugar
• 2 tbsp ground cinnamon

Topping:

• 1 egg (beaten, for brushing)
• Pearl sugar (for sprinkling)

Instructions:

1. Prepare the dough:
   • Warm the milk until lukewarm (not too hot).
   • In a large bowl, mix the yeast and lukewarm milk. Let sit for 5 minutes until the yeast becomes frothy.
   • Add sugar, salt, and cardamom to the yeast mixture. Slowly add the flour, mixing well.
   • Knead in the softened butter and continue kneading the dough for about 10 minutes until smooth and elastic.
   • Cover the bowl with a kitchen towel and let the dough rise for 1-1.5 hours until doubled in size.
2. Make the filling:
   • Mix softened butter, sugar, and cinnamon in a bowl until smooth.
3. Shape the buns:
   • Once the dough has risen, roll it out into a rectangle (about 12×20 inches / 30×50 cm).
   • Spread the cinnamon-butter mixture evenly across the dough.
   • Roll the dough tightly from the long side into a log. Slice the log into 16-20 even pieces.
   • Place the buns on a baking sheet lined with parchment paper.
4. Second rise:
   • Cover the buns with a towel and let them rise for another 30 minutes.
5. Preheat the oven:
   • Preheat your oven to 400°F (200°C).
6. Bake:
   • Brush each bun with beaten egg and sprinkle with pearl sugar.
   • Bake for 10-12 minutes until golden brown.
7. Cool and serve:
   • Let the kanelbullar cool slightly before serving.

Enjoy your delightful homemade kanelbullar!