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Easiest Way to Prepare Appetizing Swedish Cinnamon Buns

Swedish Cinnamon Buns. The first is their uniquely beautiful shape. Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings.

Swedish Cinnamon Buns Very easy to make- sweet bread dough filled with buttery. desserts-baking. Of the many different types of baking recipes from Sweden, the cinnamon bun is perhaps the most famous. Next time you're in a Swedish café and want to have a cinnamon bun, why not trying to order it in Swedish? You can have Swedish Cinnamon Buns using 14 ingredients and 20 steps. Here is how you cook it.

Ingredients of Swedish Cinnamon Buns

  1. It's of milk (warm)ca 35°C.
  2. You need of dry yeast (or 50g fresh).
  3. It's of cardamom seeds.
  4. It's of Flour.
  5. Prepare of Sugar.
  6. It's of flour.
  7. You need of salt.
  8. Prepare of butter.
  9. It's of milk.
  10. Prepare of Filling.
  11. Prepare of marzipan.
  12. It's of butter.
  13. It's of ground cinnamon.
  14. It's of egg for brushing.

Swedish cinnamon buns are very different from the standard cinnamon rolls you're used to at home, the main difference being the addition of cardamom to the cinnamon bun dough and filling. I am an idealist by nature. Someone once told me after I had taken a personality test that my particular type liked the idea of something better than the thing itself. Swedish Cinnamon Buns (Kanelbullar), an authentic Swedish treat that you can easily make in the comfort of your home.

Swedish Cinnamon Buns instructions

  1. Heat milk to circa 38°C (little warmer than body temp).
  2. Measure out flour(660g) and sugar in large bowl transferering ca 2 deciliter to a smal bowl and mix with a little 38°C milk. Leave it in a water bath that is 27° warm for 15 minutes. It will foam up.
  3. Mix all the other ingredients except butter in a large bowl (cardemon, salt, milk, sugar).
  4. Now add the yeast mix that have sat and grown..
  5. Mix it well and add enough flour so it can be worked on the bench add more gradualy (ca 150 gram give or take 100 depending on weather and quality of flour). Kneed it for at least 10 it should be firm and smooth.
  6. Work 270 gram soften butter through dough it will get quite sticky so after you worked it through add a few hand fulls of flour to bring it back to shape.
  7. Let proof in 30°C atmosphere for 30 minutes..
  8. Cover and leave over night (at least 8 hours) in fridge.
  9. Make filling by mixing 1 dl sugar high grade marzipan(50%) softened butter and cinamon.
  10. Knock back dough split it in half.
  11. Use rolling pin to roll 2 rectangles roughly 5mm thick.
  12. Spread filling evenly on rectangles then fold it in half press it all together..
  13. Slice them ca 2cm thick.
  14. Twirl around fingers and place on oven tray.
  15. Cook at 250°C or 225°C with fan for around 20 minutes then let cool on rack under a towel..
  16. Put in ca 30°C enviroment for 60ish minutes they should roughly double in size..
  17. Egg wash(splash of milk 1egg) proofed buns then cook them att 200°C fan oven for about 15 min.
  18. Use more trays next time :).
  19. Let cool on racks.
  20. This recepie cost around 65Nok to make and makes 35 "bullar" so @1.85 eat till you drop !!.

Enjoy them for breakfast, snack or dessert! I tried combining two Swedish classics in one gorgeous swirly bun, Lucia saffron buns (Lussekatter) and cinnamon buns (kanelbullar) for the first time last year, and I, for the life of me couldn't. Kanelbullar are Swedish cinnamon buns made from a homemade bread dough and filled with a sweet cinnamon and butter filling. They take about three hours to make start to finish, including resting time. Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called "fika".

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