These Cinnamon Buns Swedish (Kanelbullar) are delicious baked goods. They are light, tender, and perfectly delicious. Whether being served for dessert or even with your afternoon tea (Fika) these will be just what you need.
What Makes These Kanelbullar So Good?
The flavor and the texture. If you have never tried these, you are going to be hooked for sure. Especially if you love the traditional cinnamon roll. The addition of the cardamom is a good thing.
They are a beautiful baked good. Let me show you just how to make these pretty little rolls. The twists might look complicated, but let me tell you, they aren’t!
These are sweet, but not overly sweet. You won’t feel bogged down after eating these. It is enough sweetness to curb the sweet tooth, but not so much that you feel like you are on a sugar high!
- Milk- I used 2%milk, but use whatever you like.
- Butter- this is used in the dough and also in the filling.
- Eggs- this is a delicious egg-rich dough.
- Yeast- I used instant yeast for this recipe.
- Sugar- This recipe uses granulated in the dough and brown sugar in the filling. If you make the optional icing, we also use powdered sugar. I will explain more about that below.
- Salt- it only uses a little, but really necessary.
- All-purpose flour
- Whole Wheat flour- if you have been following me for awhile, you know I love to add in some whole wheat flour to all my recipes. This is no exception. I used white wheat, but you can also use spelt, rye, einkorn, or kamut. These are all great options.
- Cardamom- This is a staple for these buns, if you have not tried it, I highly recommend it.
- Cinnamon- The combo of cardamom and cinnamon is a magical one!!
How To Make
Start by making the dough. It can be kneaded by hand or by machine as I did. I love my Bosch mixer for the job.
Add all ingredients to your mixing bowl. The bread is made with a method called the straight dough method, a simple way to make dough. Start with 3 ¼ cups of all-purpose flour.
Mix for 1 minute, then check the dough. You will want it to feel just slightly tacky (sticky). Not a lot, just a little sticky. If you need to, add in another ⅓ -½ cup of flour then mix for another minute.
When the dough is good, turn on medium speed and mix for 6 minutes. When time is done, stop the mixer and cover. Place the bowl in a warm place and let it double.
Forming the Kanelbullar
Turn it out onto a lightly floured surface. Roll the dough to a 12x18 inch rectangle. Mix the butter, brown sugar, cardamom, and cinnamon for the filling. Spread the filling over the rectangle.
Take the right third of the rectangle and fold it over the middle. Then take the left third and fold it over the middle as well.
Cutting across the fold in 1-inch sections, cut all the rolls. Working on the first piece, twist each piece to form the roll. I am sorry, let the photos and video explain this better.
Place on your baking sheet, allowing room for the rolls to double. Mine took 2 baking sheets. Cover and place them in a warm place to double.
At the end of the baking time, preheat your oven to 375 degrees and brush the buns with the egg wash.
Move the pans to the preheated oven and bake for 12-18 minutes until they are a light golden brown. Remove from the oven and enjoy.
It is really important that this dough is mixed well. When I say 6 minutes on medium speed, make sure it is the full 6 minutes. The rolls are so much better when the gluten is developed.
It is also really important to make sure the dough has risen fully on both rises.
Baking to a light golden brown will give these the perfect fluffy texture.
You can make this dough ahead of time. After it is mixed, wrap with saran wrap and place it in the fridge right away. When you are ready to use it the next day, remove from the fridge and bring it to room temperature.
Then shape and rise as normal.
If you like cream cheese icing, we do, let me tell you how to make it. Use 2 ounces of cream cheese and 2 ounces of butter softened, 2 cups powdered sugar, and 1 teaspoon vanilla. Mix it well and spread a little over each bun!
They are a pastry that gained popularity in Sweden as early as 1902, becoming very popular in the 1950s.
The average Swede eats as many as 230 cinnamon rolls per year.
Sweden lays claim to this right. They even have a national day dedicated to them, October the 4th.
Other Swedish Recipes
If you are looking for other Swedish recipes, let me share a few of my favorites. Mandelmusslor is such a delicious cookie that we love in our house. Pannkakor or Swedish pancakes are also a favorite!
Cinnamon Buns Swedish (Kanelbullar)
- Baking sheets
- Stand mixer (optional)
- 1 cup warm milk I like to warm it to about 100 degrees. Just warm to the touch.
- 6 tablespoons melted butter
- 3 ¼-3 ¾ cups all-purpose flour
- ¾ cup whole wheat flour this is optional, but I really like to use it. You can also simply use all-purpose flour.
- ¼ cup granulated sugar
- 2 ½ teaspoon instant yeast or one packet
- 2 teaspoons cardamom
- ½ teaspoon salt
- 2 eggs
- ½ cup softened butter
- ¾ cup brown sugar
- 2 teaspoons cardamom
- 2 teaspoons cinnamon
- 1 egg
- 2 tablespoons milk
- Add all ingredients to your bowl for the bread dough, starting with 3 ¼ cups flour. Mix on medium speed for 1 minute. Check the dough. It should be "tacky" (slightly sticky) but not too sticky.
- If you need to, add in ½ cup more flour, then mix another 30 seconds and check. If you still need it, add in the last ¼ cup. Just keep in mind the dough should be very slightly tacky.
- Mix on medium speed for 6 minutes until the dough is smooth.
- Cover, move this to a warm place , and let this double. Mine took about 45 minutes.
- On a lightly floured surface, roll the dough out to about 18x12 inches.
- Mix the filling ingredients together and spread over the rectangle.
- Fold the right third of the dough over the middle. Then fold the left side over the middle as well. This will give you a trifold dough. Then, cutting across the layers, cut 1-inch strips.
- Twist each strip to form the rolls and tuck under to hold them into place. Repeat for all the rolls. Cover and let them rise until they are doubled.
- Near the end of the rising period, preheat your oven to 375 degrees. Mix your egg and milk together for the egg wash. Brush each bun with the egg wash and sprinkle with the pearl sugar, if you are using it. Place your rolls in the preheated oven and bake until they are a light golden brown.
- That is it. You are done!! I love these best served warm.
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