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Authentic Kanelbulle Recipe Sweden, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Probably the most famous Swedish food export, kanelbulle or cinnamon rolls, are so revered in their home country they’ve even got their own holiday — each October 4 is celebrated as Kanelbulle Day. They are made with rich, buttery dough that is often flavored with cardamom and filled with butter, sugar, and cinnamon filling. The rolls, or buns as some call them, can be shaped in many ways and are sprinkled before baking with pearl sugar or cardamom sugar. The cinnamon rolls are usually eaten for a coffee break, or fika as Swedes would call it, and typically paired with coffee.
Cooking tips
-
dough
We recommend scalding the milk before use as that will result in softer dough. Also, the dough should only be left to proof after it’s been shaped. -
shaping kanelbulle
There are many ways to shape kanelbulle. You can shape the dough into a roll, then cut into slices. Also, the dough can be rolled out, spread with the filling, then folded and cut into strips, which are then shaped into twists or swirls. -
topping
Traditionally, kanelbulle are sprinkled with pearl sugar, which does not melt during baking. Alternatively, they can also be sprinkled with cardamom sugar or slivered almonds. -
cinnamon
Since kanelbulle require lots of cinnamon, it might be a good idea to go for Ceylon cinnamon, also known as "true cinnamon". Unlike cassia cinnamon, which is the prevalent kind sold in grocery stores, Ceylon cinnamon has barely any amount of coumarin, a compound that causes health issues such as liver damage if taken in excess — more than 5 milligrams a day. -
make ahead
Kanelbulle can be made ahead of time. Once you’ve shaped kanelbulle, before glazing and sprinkling them with pearl sugar, arrange them on a tray lined with parchment paper, then place the tray in the freezer. Once the kanelbulle are frozen, transfer them into a container, place a piece of parchment paper in between each layer, and close. The kanelbulle will keep for a week, after which the yeast will ... Read more
Kanelbulle
PREP 1h 20min
COOK 20min
RESTING 6h
READY IN 7h 40min
The recipe is adapted from VisitSweden.com, a promotional website set up by the Swedish government, and gives instructions on how to prepare the classic and traditional kanelbulle.
Ingredients
FIRST DOUGH
50g (1.75 oz) fresh yeast
250 ml milk, room temperature
100g (3.5 oz) sugar
350g (12.3 oz) flour
FILLING
200g (7 oz) butter, room temperature
200g (7 oz) sugar
3 tbsp cinnamon
2 pinches salt
OPTIONAL
freshly ground cardamom and sugar, to taste
SECOND DOUGH
250 ml (1 cup + 1 tbsp) milk, room temperature
150g (5.3 oz) sugar
200g (7 oz) butter, cut into pieces
10g (2 tsp) salt
750g (6 cups + 2 tbsp) flour
1 egg
3 tbsp freshly ground cardamom
BAKING
pearl sugar, to taste
cardamom sugar, to taste
Preparation
1
FIRST DOUGH
Step 1/3
Crumble the yeast and place it in a large bowl, then pour over the milk and stir until the yeast is dissolved in the milk. Next, add the sugar and the flour.
Step 2/3
Knead either with a stand mixer for 5 minutes or by hand for 10 minutes.
Step 3/3
Cover and put away in a spot at room temperature to rise until doubled in volume.
2
FILLING
Step 1/2
To make the filling, mix the ingredients.
Step 2/2
If you'd like, you can make cardamom sugar by mixing freshly ground cardamom and sugar, which you will use as a topping.
3
SECOND DOUGH
Step 1/7
Add all the ingredients to a large bowl and add the first dough. Knead either by hand for 15 minutes or with the help of a stand mixer for 10 minutes.
Step 2/7
Dust your working surface lightly with flour.
Step 3/7
Place the dough on a lightly floured surface and roll out to a square with 60 x 60 cm (23.5 x 23.5-inch) dimensions. Dust the dough and the surfaces with more flour if needed.
Step 4/7
Spread the filling over the dough, so it's completely covered. You can use a spatula for that.
Step 5/7
Fold a third of the dough from the bottom up over the center third of the dough. Then, fold the top third of the dough down over the two layers of dough to make a threefold.
Step 6/7
Cut into 2 cm (1-inch) wide strips.
Step 7/7
There are different ways to shape the rolls. One way is to twist both ends in opposite directions and then shape into a knot. Another way is to roll the strip around your fingers to make a spin, then tuck the free end of the strip under so it doesn't unroll.
4
BAKING
Step 1/6
Line baking trays with parchment paper, then arrange the buns on top.
Step 2/6
Place the buns in a cool place, for example, the basement. Let chill for 4-5 hours.
Step 3/6
Then, place the trays with buns in a spot at room temperature and let rise until doubled in size.
Step 4/6
Whisk the egg and brush the buns. Sprinkle with pearl sugar and cardamom sugar.
Step 5/6
Position the rack in the middle of the oven. Set the preheat to 225°C/435°F.
Step 6/6
Once at the said temperature, place the tray inside and bake until golden brown.
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