Fall in love with Kanelbullar: Swedish Cardamom and Cinnamon Buns! They are totally worth the effort. And they come with a bonus: the incredible scent of cardamom that fills up the house!
In our first morning in Stockholm we came across a bakery shop window and we were completely amazed by these twisted buns! We went in and, of course, tried some. And we fell in love with the Kanelbullar, a sweet treat with an incredible cardamom and cinnamon flavor.
Later on we found out they are a Swedish staple (sort of like the Swedish Meatballs). We came across them many other times, but the Kanelbullar are mostly eaten during the Fika, the afternoon coffee break.
As soon as we got back home we went on a recipe search. We found one and adapted a little and, even though it seems to be and absurd the amount of butter that goes in the recipe, the result is divine! Just like the ones we had in Stockholm!
They seem difficult to make, but the result is totally worth the effort. And they come with a bonus: the incredible scent of cardamom that fills up the house!
What are the ingredients to make Kanelbullar?
For the dough you need unsalted butter, sugar, salt, ground cardamom, milk, instant dry yeast and flour. For the filling you need unsalted butter, sugar, ground cardamom, ground cinnamon, and vanilla sugar. And to brush the buns you'll use egg and caster sugar.
How to make Swedish Cardamom and Cinnamon Buns?
For the dough: mix butter, sugar, salt and cardamom in a large bowl. In another container mix milk and yeast and let it stand for about 5 minutes until foamy. Add milk mixture to the butter mixture and mix well. Add flour and knead until well incorporated and dough is elastic. Cover the bowl and let it rest until dough has doubled in size.
To make the filling you just have to mix ingredients and set aside.
Now back to the dough: when dough has risen, place it in a floured surface, cut in half and return one half to the bowl. With a rolling pin, open half the dough to a rectangle and spread half the filling over it. Fold it like an envelope (fold the lower third to the top and the upper third over the folded lower third) creating three layers. Now, again with the rolling pin, open the dough until it is about twice the folded size (still maintaining the rectagle shape). From the longest side, cut 2 inch strips and then cut each strip in half up to about one inch from the edge (the top of each strip must remain together - like a pair of pants). Wrap each "pair of pants" around your fingers finishing with some dough on top, like a knot and place each roll in a baking sheet layered with parchment paper (or a silicon mat). Repeat the process with the other half of the dough. Let the rolls rest for about 30 minutes.
Now for the baking: preheat the oven to 350F/180C, brush each roll with the beaten egg and dust with caster sugar and bake from 15 to 20 minutes, until golden.
This step-by-step pictures will help understand the making.
And also take a look at this video on how to shape Swedish Cinnamon Buns.
Kanelbullar: Cardamom and Cinnamon Swedish Buns
Ingredients
Dough:
- 6 oz unsalted butter, softened
- 1/2 cup sugar
- 1/2 tsp salt
- 2 tsp ground cardamom
- 2 cups lukewarm milk
- 1 1/4 tbsp instant dry yeast
- 7 cups flour
Filling:
- 4.2 oz unsalted butter, softened
- 1/2 cup sugar
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp vanilla sugar
To brush:
- 1 beaten egg
- Caster sugar
Instructions
Dough
- Mix butter, sugar, salt and cardamom in a large bowl.
- In another container mix milk and yeast and let it stand for about 5 minutes until foamy.
- Add milk mixture to the butter mixture and mix well.
- Add flour and knead until well incorporated and dough is elastic.
- Cover the bowl and let it rest until dough has doubled in size.
Filling
- Mix the filling ingredients and set aside.
Making the buns
- When dough has risen, place it in a floured surface, cut in half and return one half to the bowl.
- With a rolling pin, open half the dough to a rectangle of about 15inx20in (40cmx50cm) and spread half the filling over it.
- Fold it like an envelope (fold the lower third to the top and the upper third over the folded lower third) creating three layers.
- Now, again with the rolling pin, open the dough until it is about twice the folded size (still maintaining the rectagle shape).
- From the longest side, cut 2 inch strips and then cut each strip in half up to about one inch from the edge (the top of each strip must remain together - like a pair of pants).
- Wrap each "pair of pants" around your fingers finishing with some dough on top, like a knot and place each roll in a baking sheet layered with parchment paper (or a silicon mat).
- Repeat the process with the other half of the dough.
- Let the rolls rest for about 30 minutes.
- Preheat the oven to 350F/180C.
- Brush each roll with the beaten egg and dust with caster sugar.
- Bake from 15 to 20 minutes, until golden.
Oi Andrea! Eu adoro seu site e fiquei muito feliz em descobrir que é Brasileira! Ainda não tinha lido a parte sobre você.
Eu moro na Irlanda tenho um café e adoro a forma como você explica suas receitas.
No meu caso, sinto a falta dos ingredientes em gramas. Normalmente eu tento utilizar a tabela de conversão, mas algumas coisas acabam dando errado na quantidade. Seria legal se você tivesse a opção em gramas ou colocar qual o tamanho do copo que você está se referindo.
De resto só tenho elogios! Muito obrigada!
Oi Michele!
Obrigada pelo comentário! Eu tento colocar sempre as duas opções e atualmente estou utilizando um programa que já faz as conversões, mas essa receita ainda não foi atualizada com essa opção.
Já vou aproveitar para te apresentar o Malas e Panelas, que é uma versão em português do Travel Cook Tell. Se quiseres ver essa receita lá (com os ingredientes em gramas), vou te passar o link: https://malasepanelas.com/kanelbullar-paezinhos-doces-suecos-com-cardamomo-e-canela/
Um abraço,
Andrea