Sunday, October 4, 2009

Swedish Cinnamon Buns (Kanelbullens) Day

Today is Cinnamon Buns day!

I've made this before from Anne's blog and its been the best recipe so far I've tried so here is it again. According to her, its from Åsa Swanberg The Swedish Cinnamon Buns is different in that it has no sugar glaze and you add ground cardamon to it. You'll find it quite different and the topping is pearl sugar, sorta of like little bits of hard sugar which is common here. If you can't find it, just sprinkle some raw sugar instead. I've scaled down from the original recipe.

Makes 20

40 g fresh yeast
1 egg
250 ml finger-warm milk
500g  flour
100g raw or muscovado sugar
75 g butter, softened
1/2 teaspoon salt
1 teaspoon ground cardamom

40 g butter, softened
raw or muscovado sugar
Ground cinnamon

Egg wash with 1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
Pearl sugar

  1. Heat up the milk gently, it should be finger-warm and not too hot else your fresh yeast will not work well. 
  2. Crumble the yeast into a mixing bowl, add the milk gradually and stir until the yeast is dissolved. 
  3. Add 250g of the flour and the egg. Leave to proof, covered, for one hour.
  4. Add the rest of the ingredients; flour, sugar, salt, cardamom and butter. Work into a smooth and silky dough. Adjust with a bit more flour if the dough is too sticky. You should end up with a pretty soft dough, but still able to handle without it sticking to your fingers.
  5. Transfer the dough to a clean bowl, cover and leave to proof for 30 minutes.
  6. Divide the dough into two. Roll out each part to a large rectangle. You will be rolling up the dough along the longer side of the rectangle.
  7. I find it easier to first mix the sugar and cinnamon together in a small bowl, then butter up the rectangular dough, sort of like how you will butter up your bread. Sprinkle the sugar/cinnamon mixture over evenly.

  8. Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 10 pieces. Place each piece in a paper cupcake or muffin cup, cover and leave to proof for 30 minutes.

  9. Brush the buns carefully with the eggwash and finally, sprinkle the pearl sugar over each bun.
  10. Bake at 250°C for around 10 minutes., watching it closely at around 8 minutes or until they're beautifully brown like this:


  1. Yes, you can make them during non-cinnamon buns day too ;)

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