Was twittering with fellow twitter mom earlier this morning. We were talking about what to have for breakfast and the subject of cinnamon (cinnamon toast to be more precise) came up. So one thing led to another and I promised her to give her my favourite recipe for Swedish Cinnamon Buns or what they call “Kanelbulle” in Sweden.
– 1 1/2 cups butter
– 2 cups milk
– 1/2 cup sugar
– 1/2 tsp salt
– 1-2 tsp ground cardamom
– 6 cups all-purpose flour
– 4 tbsp butter, softened
– 5 tbsp sugar
– ground cinnamon
– 1 egg, lightly whisked
– pearl sugar
- Melt butter, add milk. Heat to room temperature.
- Stir in yeast. Make sure milk-mixture not too hot,as this could “kill” the yeast.
- Add sugar, salt and most of the flour. Work the dough in a large bowl, using a wooden spoon, until it starts to come off the side of the bowl.
- Dust work-surface with flour. Work the dough until it is smooth.
- Put the dough back in the bowl and cover with damp tea-towel.
- Let it rise in warm place for 30mins. Make sure you do not leave it by a window,as cold air could stop it from rising.
- Divide the dough in two halves.
- Let one half rest in the bowl, covered with tea-towel, while you roll out the other half to a 1/2 cm thick rectangle.
- Spread half the butter, sprinkle sugar and cinnamon (This can be added/reduced as per your own taste) on top. Roll it together from the long side.
- Cut the roll into about 25 buns. Put each bun in paper muffin-trays or on baking sheet. Cover with tea-towel.
- Do the same with the other half of the dough and then let it all rise for about 30 mins.
- Brush the buns with lightly beaten eggs. Sprinkle with pearl-sugar. Bake in middle of oven (220-250 C)for about 5-7 mins. Let cool under tea-towel.