Swedish cinnamon rolls Kanelbullar

Swedish cinnamon buns kanelbullar are the best cinnamon rolls with their combination of cinnamon and cardamom! Nicely spiced and not too sweet, these fluffy dough pinwheels filled with cinnamon sugar are Sweden's favourite pastry.

Course Dessert

Cuisine Scandinavian, Swedish

Keyword kanelbullar, swedish cinnamon bun, swedish cinnamon rolls

Prep Time 50 minutes

Cook Time 15 minutes

Resting Time 40 minutes

Total Time 1 hour 45 minutes

Servings portions

Calories 283kcal

Author Eva | Electric Blue Food

Ingredients

For the dough

420 g flour
250 ml milk
25 g fresh yeast
75 g butter room temperature
50 g sugar
1 egg
10 cardamom pods or 1 tsp ground
pinch of salt

For the filling

100 g butter softened
50 g sugar
8 g cinnamon powder
50 g pearl sugar

Metric - US Customary

Instructions

Break open the cardamom pods and add the seeds to a mortar. Crush with the pestle to a medium-fine grind.
Separate the egg white from the yolk. Warm the milk to lukewarm (37°C or 99°F) and dissolve the fresh yeast in it. Transfer to the bowl of a stand mixer along with egg yolk, softened butter, sugar and crushed cardamom.
Start the mixer on low speed and carefully add the flour. When the dough starts coming together, increase the speed to medium and mix for 5 minutes.
Cover the dough with cling film or a plastic lid and let prove for 40 minutes.
Transfer the proofed dough onto a lightly floured working surface. Roll it out to a rectangular shape measuring about 45*30 cm (17*12 inches).
Combine the softened butter with the sugar and cinnamon and whisk together until homogeneous.. Spread the filling all over the dough using an angled spatula, then roll the dough up the short side.
Slice up the dough every 2 cm either with a sharp knife or using a thread. Place each cinnamon roll on an oven tray lined with baking paper leaving some room in between for growing. Cover the cinnamon rolls with a tea towel and allow to prove for another 40 minutes.
Add a tablespoon of cold water to the egg white and lightly whisk together. Brush the top of each cinnamon roll with egg wash and sprinkle pearl sugar over each bun.
Bake in the preheated oven at 225°C (435°F) for 12-15 minutes, or until golden. Fan-forced ovens usually require the minimum time.

Notes

If you don't have a stand mixer, you can work your dough by hand. Begin in a large bowl and when the dough starts coming together transfer it to a working surface and knead 5 minutes.
Freshly-crushed cardamom seeds from pods are best for their stronger flavour, but if you can only buy ground that will obviously work, too. 10 cardamom pods equal 1 tsp finely ground cardamom.
The filling should be easy to spread. Depending on location, room temperature butter might be too hard. If your butter is too warm, place it near a heater or in the sun as the dough proves, or carefully microwave it at 10-second intervals until you get the right texture. It should be very soft but still solid and not completely melted (liquid).

Please notice that the nutrition information provided in this recipe card is made by an online calculator and only meant as a guideline.

Nutrition