The best swedish Kanelbullar
All posts, Buns, Recipes

The best swedish Kanelbullar

This is hands down the best recipe—these buns are fluffy, soft, and stay moist for a long time, even after freezing. Hope you enjoyed a cinnamon bun today!

Serving Size:
12-15 Medium-Sized Buns
Time:
3 h
Difficulty:
2/5

For the dough:

  • 7 g (or 2¼ tsp) dry yeast
  • 2.5 dl whole milk (3%) = 1 cup whole milk
  • 1,5 tbsp ground cardamom
  • 125 g butter (cut into small pieces) = ½ cup + 1 tbsp butter
  • 1 dl granulated sugar = 7 tbsp granulated sugar
  • 8-8.5 dl all-purpose flour = 3⅓ to 3½ cups flour
  • ½ tsp salt
  • Pärlsocker (pearl sugar) is optional, but it really makes the whole bun.

For the filling:

  • 75 g room-temperature butter = ⅓ cup butter
  • ½ dl brown sugar = 3 tbsp brown sugar
  • ½ dl granulated sugar = 3 tbsp granulated sugar
  • 2-2.5 tsp ground cinnamon
  • 1 tbsp vanilla sugar

For egg Wash:

  • 1 egg
  • Splash of milk
  • ¼ tsp salt

For the Sugar Syrup:

  • 1 dl water = ⅓ cup water
  • ½ dl granulated sugar = 3 tbsp granulated sugar

Directions

  1. Instructions: Mix all the filling ingredients together until smooth and spreadable. Set aside while you prepare the dough.
  2. Pour the room temperature milk in a bowl, add the dry yeast and stir until the yeast has completely dissolved. Let bloom for 10 min while covered with a kitchen towel.
  3. Add the cardamom, granulated sugar, and about half of the flour. Then, gradually mix in the butter pieces. Mix using a stand mixer or by hand until you have a sticky dough.
  4. Add the salt and more flour gradually, kneading for at least 15-20 minutes in a machine or longer if kneading by hand. I should have an elastic and bouncy dough.
  5. Lightly flour the surface with about 2 tbsp flour. Roll out the dough into a large rectangle.
  6. Spread the cinnamon filling evenly over the rectangle. Fold the dough in half lengthwise, then roll it out slightly so it’s not too thick.
  7. Cut strips about 1½ cm (½ inch) wide. Twist the striped as you prefer. There are many techniques for twisting buns— I will eventually post a video with 3 different twist techniques!
  8. Place the buns on baking sheets lined with parchment paper, leaving plenty of space between them, as they will rise and expand. Let the buns rise for about 2 hours. After about 1,5 hours, check by gently pressing a bun—if the dough springs back, they are ready.
  9. Preheat the oven to 200°C (390°F). Mix the egg and a splash of milk for the egg wash. Brush the buns with this mixture and sprinkle them with pearl sugar.
  10. Bake the buns in the middle of the oven for about 15-17 minutes, or until they are golden brown.
  11. For the sugar syrup: Mix the sugar and water together until the sugar dissolves. Set aside.
  12. Bake the buns in the middle of the oven for about 15-17 minutes, or until they are golden brown.
  13. Immediately after removing the buns from the oven, brush them with the sugar syrup. This keeps the buns moist and gives them a nice, glossy finish.