Kanelbullar - Cinnamon Buns

Pretty much every home baker wants to make cinnamon buns. They smell wonderful and taste great. When I was in Sweden a couple of years ago I managed to have a few great Kanelbullar or cinnamon buns.

There are not a lot of recipes out there for Swedish Kanelbullar, so finding one that works was a bit of a task.

After a lot of searching I came across a recipe that seemed like it would work out well. Sweden.se/food,  The Official Gateway to Sweden. It's always best to get things from the source if you can.
KanelBuller - Cinnamon Buns
For this recipe I used:

For the Dough:
750 Grams Pastry Flour
4.25 Teaspoons of Dry Yeast
75 Grams of Unsalted Butter
250 ml Whole Milk
60 ml Sugar
1 Pinch of Salt
1 Teaspoon Ground Cardamom

For the Filling:
100 Grams of Unsalted Butter (room temperature - see here for a quick tip)
120 ml Sugar
2 Teaspoons of Cinnamon

1 Large Egg
2 Teaspoons of Water
Pearl Sugar
Kanelbullar - The Ingredients
Starting with the dough, I proofed the yeast in warmed (100˚F) Milk and a tablespoon of Sugar for 5 minutes. While the yeast was proofing I melted the butter in the microwave until just melted ans set it aside.
Kanelbullar - Proofing the Yeast
Once the yeast was proofed, I added the melted butter to a larger bowl then added the milk.

Kanelbullar - Yeast & Melted Butter
In the bowl of my mixer I added the flour, the balance of the sugar, and ground cardamom
Kanelbullar - Flour & Cardamom
With the mixer running on "2" I added the yeast mixture to the flour.
Kanelbullar - Mixing the Dough
And let the mixer knead for 15 minutes. While the dough was kneading I heated my oven to 190˚F.
Kanelbullar - Kneading  the Dough
Once the mixer was finished I kneaded the dough on the counter for a couple of turns and returned the dough to the mixer bowl.
Kanelbullar - Fully Kneaded
I placed a tea towel over the bowl and put the bowl in the warmed oven and turned off the oven. I let the dough rise for about an hour.
Kanelbullar - Risen Dough
After the dough had risen I deflated it on my four covered counter.
Kanelbullar - Deflated Dough
Then rolled the dough out to about 25" wide by 12" tall.
Kanelbullar - Dough Rolled to 12" x 25"
In a medium bowl I mixed together the cinnamon and sugar.
Kanelbullar - Cinnamon & Sugar
Next I spread the room temperature butter over the dough and, as evenly as I could, I spread the cinnamon mixture over the butter.
Kanelbullar - Spreading the Filling
I used my fingers to spread the cinnamon/butter out as evenly as I could.
Kanelbullar - The Filling
Then I rolled up the cinnamon buns into a tight roll. It is best to avoid any air spaces when doing this.
Kanelbullar - Rolling into a Log
After rolling I cut the log up into 25 even pieces.
Kanelbullar - Cutting into Buns
On a baking pan I laid out 24 parchment cupcake cups and placed a cinnamon roll on each cupcake liner.
Kanelbullar - Ready for Proofing
I repeated on another baking pan with the rest of the pieces.
Kanelbullar - Ready for Proofing
Of course before laying out the cupcake liners I missed putting a silpat on the empty baking pan. I covered the pans with a tea towel and placed the pan back into the oven for another hour of proofing.
Kanelbullar - Proofed
Once the Kanelbullar had proofed for an our I mixed the egg and water together creating an egg wash.
Kanelbullar - Egg Wash
I brushed the top of each bun with the egg wash and topped each bun with a few granules of pearl sugar. I also heated the oven to a very hot 480˚F!.
Kanelbullar -Egg Washed & Sugared
The second tray.
Kanelbullar - Egg Washed and Sugared
Once the oven was to temperature I baked the tray of buns. The recipe says 6-8 minutes. Mine took 9! I removed the pans from the oven and let the buns cool for about 10 minutes!
Kanelbullar - Fresh from the Oven
The bottoms were nicely browned and carmelised! 
Kanelbullar - Crispy Bottom
Bakers Notes:

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