Recipe Inspiration

Cinnamon Buns (Kanelbullar)

A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as Kanelbolle, Skillingsboller or Kanelsnurr and in Finland it is known as korvapuusti. Learn more here.

Ingredients (for about 40 buns)

150g unsalted butter. For vegan option use vegan butter (room temperature).
2 Cups of milk. For vegan option use almond or oat milk.
50g Yeast for sweet doughs.
100g White granulated sugar or white baking syrup.
1/2 Teaspoon salt.
800g All purpose flour.

Filling Ingredients

150g unsalted butter. For vegan option use vegan butter (room temperature).
100g White granulated sugar or white baking syrup.
2 tablespoon cinnamon/cardamom/vanilla sugar which ever you like.

How to make Cinnamon Buns:

1. Heat the milk to 37°C
2. Crumble the yeast in a dough bowl of 3-4 l. Pour over the milk and stir. Add the butter, sugar, salt and cardamom (optional).
3. Measure out the flour. Pour it airily directly from the bag in a litre measure. Do not shake the measuring cup. Add the flour but save ½ dl for baking.
4. Work the dough for roughly 5 minutes with a mixer or 10 minutes by hand, so it turns smooth.
5. Let the dough rest under a tea towel for 30-40 minutes.
6. Once the dough is ready to go, turn it out onto a large floured work surface and split it into four parts. Use a rolling pin to roll the dough into a rectangle.
7. Mix the ingredients for the filling and spread a thin layer.
8. Then fold the rectangle in half. Using a knife or a pastry cutter, cut the dough into even strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage. Then loop the rest of the dough perpendicularly around the dough until it becomes a knot, and tuck the loose end in at the bottom. Transfer the dough to a parchment-covered baking sheet, and repeat with the remaining dough strips.
9. Let the dough rest under a tea towel for 40 minutes, preheat the oven to 225-250°C. Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.
10. Bake the buns in the middle of the oven for 5-10 minutes or when they have a golden brown colour.