Scandinavian · Baking · Medium
Cinnamon Buns
Swedish kanelbullar: cardamom-scented soft buns swirled with cinnamon butter, knotted and sprinkled with pearl sugar.
The whole recipe in 60 seconds
Cinnamon Buns, in 5 ideas
- Cardamom in the dough is what makes them Swedish, not American
- The knotted shape looks impressive but is just a twisted strip tucked under
- Do not overbake; they should be soft and just barely golden
- Pearl sugar does not melt, giving the classic crunchy topping
- Serve warm with coffee for a proper Swedish fika
What you need
Ingredients
- 3 and 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 and 1/4 teaspoons instant yeast
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup warm milk
- 1/3 cup soft butter
- For the filling: 1/2 cup soft butter, 1/2 cup brown sugar, 2 tablespoons cinnamon
- Pearl sugar and 1 beaten egg for finishing
How to make it
Directions
- Mix the flour, sugar, yeast, cardamom, and salt. Add the warm milk and butter and knead 8 minutes until smooth and elastic.
- Let rise in a warm spot for 1 hour until doubled.
- Roll into a large rectangle. Spread with the cinnamon butter filling.
- Fold in thirds like a letter, cut into strips, and twist each strip into a knot.
- Place on lined baking sheets, cover, and proof 30 minutes.
- Brush with beaten egg, sprinkle with pearl sugar, and bake at 425 F for 10 to 12 minutes until golden.
Money saver. Make a double batch and freeze the baked buns; they reheat perfectly in a warm oven.