Kanelbullar
Kanelbullar, from above
Non vegEggSweden

Kanelbullar

Swedish cinnamon buns with cardamom in the dough and pearl sugar on top. Knotted, buttery, less sticky.

180 minTime
5 gProtein each
mildSpice
Fika2 chapters · 1 min read

Make it your way

Grandma's wayCardamom dough knotted with cinnamon butter and pearl sugar.
The original
293kcalsame
5 gproteinsame
2 gfibresame
180minutessame

Kanelbullar.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)3¾ cups
Instant dry yeast2 tsp
Sugar50 g dough, 70 g filling, 15 g topping
Salt½ tsp
Cardamom1 tsp, freshly ground
Milk1 cup, warm
Butter75 g dough, 75 g filling
Cinnamon powder1 tbsp
Egg1, for wash

Method

4 steps
  1. 1Knead flour, yeast, 50 g sugar, salt, cardamom and milk for 8 minutes, then knead in 75 g soft butter. Rise 1 hour.
  2. 2Beat 75 g butter with 70 g sugar and cinnamon. Roll dough to 30 x 50 cm and spread the filling.
  3. 3Fold in thirds, cut into 15 strips, twist each and knot into a bun. Rise 40 minutes.
  4. 4Brush with egg, sprinkle with coarse sugar and bake at 200 C for 10 to 12 minutes.
Serve it like this

Pile on a plate and serve warm with strong coffee or chai. They keep well a day in a tin.

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Make it a meal

What goes with Kanelbullar: a bread or rice, a side, something to drink and something sweet.

With a main Smörgåstårta60 min
With a main Köttbullar60 min
On the side Janssons frestelse75 min
On the side Hasselback potatoes70 min
To drink South Indian filter coffee20 min
To drink Cold coffee10 min
To drink Masala chai10 min
Something sweet Chocolate cake80 min
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