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.
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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
Glaze:
1 Large Egg
2 Teaspoons of Water
Pearl Sugar
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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.
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Kanelbullar - Proofing the Yeast |
Once the yeast was proofed, I added the melted butter to a larger bowl then added the milk.
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Kanelbullar - Yeast & Melted Butter |
In the bowl of my
mixer I added the flour, the balance of the sugar, and ground cardamom
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Kanelbullar - Flour & Cardamom |
With the mixer running on "2" I added the yeast mixture to the flour.
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Kanelbullar - Mixing the Dough |
And let the mixer knead for 15 minutes. While the dough was kneading I heated my oven to 190˚F.
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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.
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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.
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Kanelbullar - Risen Dough |
After the dough had risen I deflated it on my four covered counter.
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Kanelbullar - Deflated Dough |
Then rolled the dough out to about 25" wide by 12" tall.
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Kanelbullar - Dough Rolled to 12" x 25" |
In a
medium bowl I mixed together the cinnamon and sugar.
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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.
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Kanelbullar - Spreading the Filling |
I used my fingers to spread the cinnamon/butter out as evenly as I could.
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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.
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Kanelbullar - Rolling into a Log |
After rolling I cut the log up into 25 even pieces.
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Kanelbullar - Cutting into Buns |
On a
baking pan I laid out 24 parchment cupcake cups and placed a cinnamon roll on each cupcake liner.
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Kanelbullar - Ready for Proofing |
I repeated on another baking pan with the rest of the pieces.
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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.
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Kanelbullar - Proofed |
Once the Kanelbullar had proofed for an our I mixed the egg and water together creating an egg wash.
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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!.
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Kanelbullar -Egg Washed & Sugared |
The second tray.
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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!
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Kanelbullar - Fresh from the Oven |
The bottoms were nicely browned and carmelised!
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Kanelbullar - Crispy Bottom |
Bakers Notes:
- a pretty easy recipe
- my North American taste suggests I should add at least 1/2 teaspoon more of cardamom to the dough mixture
- these are best when eaten within a couple of hours of making them
- day old Kanelbullar are great when you split them and then use them as french toast
- Update May 2, 2015 - updated to use pastry flour instead of all-purpose flour
Love cinnamon buns! Yours turned out so neatly too!
ReplyDeleteThank you for your kind comment Helen!
DeleteThose are some of the most beautiful cinnamon buns I've ever seen! I always try to get the most layers of cinnamon and dough, but yours are far more skillfully rolled than mine ever were.
ReplyDeleteThanks Hannah.... it seems you can tug on the dough and tightly roll the buns without worrying about it.
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