Close Ties to Sweden

My family owns the most charming little cottage in Southern Sweden, and it has become our go-to retreat when we need to unplug from daily routines here in Copenhagen. The best part? It’s only a three-hour drive from our house, so it’s perfect for a weekend getaway. We head up there as often as possible to soak in the peace and quiet of the beautiful Swedish nature.

Being a family of foodies and baking nerds, of course we have stocked the cottage kitchen with all the essentials for baking. There’s something special about cooking and baking together when we’re away from the hustle and bustle of the city. It’s like the hours are longer and we just have more time. One of our favorite treats to make is Swedish cinnamon buns –or kanelbullar– which just radiate cozy vibes. So today, I’m sharing our family recipe for these delicious Swedish cinnamon rolls topped with pearl sugar.

What are Swedish Kanelbullar?

Kanelbullar are arguably Sweden’s most popular pastry. You will find them just about everywhere in Sweden, in all sorts of shapes – some are twisted into knots, while others are rolled into a classic cinnamon bun shape. No matter how they’re shaped, they’re always topped with that signature crunchy pearl sugar. They’re the perfect companion for fika–the Swedish ritual of taking a break with coffee or tea and a sweet treat.

Whenever we go for hikes or just sit down for coffee on the cottage terrace, we always have kanelbullar. Plus, they freeze beautifully! We usually make a big batch to store in the freezer at the cottage, so we always have some on hand.

What’s the difference between cinnamon rolls and Swedish kanelbullar?

Swedish kanelbullar resemble cinnamon rolls, but there are a few significant differences:

• Kanelbullar have cardamom in the dough, giving them a lovely aromatic flavor.
• There’s typically a bit less filling in Swedish kanelbullar compared to cinnamon rolls. They’re not as greasy.
• Kanelbullar are topped with pearl sugar instead of icing.

Storing and Freezing Kanelbullar

Swedish kanelbullar are at their absolute best when they’re fresh out of the oven and warm. However, they’ll stay good for a couple of days if you store them in an airtight freezer bag on the counter. To bring them back to their soft, warm glory, just pop them in the microwave for a few seconds before serving.

You can also freeze kanelbullar for up to 3 months. Store them in tightly sealed freezer bags, baked or unbaked. If freezing unbaked, bake them straight from frozen—just add a few extra minutes to the baking time. If they’re already baked, let them thaw at room temperature, and then warm them up in the microwave before enjoying.

Recipe

Swedish Kanelbullar (Cinnamon Rolls)

No ratings yet

Delicious Swedish cinnamon rolls –kanelbullar– with cardamom and pearl sugar. These cinnamon rolls are made with a yeast dough full of flavor and filled with cinnamon and brown sugar.

Time: 2 hours hrs 30 minutes mins

Difficulty: Beginner

Yield: 24 cinnamon rolls

Udskriv Pin GemGemt!

Udstyr

• Rolling Pin
• Large mixing bowl
• Stand mixer with dough hook attachment
• Dough rising bowl

Ingredients

1x2x3x

Cinnamon buns:

• 2 ½ dl milk
• 25 g fresh yeast
• 75 g butter (softened)
• 60 g sugar
• ½ tsp salt
• 1 tsp ground cardamom
• 400-500 g all-purpose flour

Filling:

• 100 g butter (softened)
• 100 g sugar
• ½ dl brown sugar
• 1 tbsp ground cinnamon

For baking and decoration:

• 1 egg
• Pearl sugar

Jeg er i køkkenet,hold skærmen tændt.

Instructions

Cinnamon buns:

• Warm the milk in a small saucepan or microwave until lukewarm. Pour the milk into a bowl and whisk in the yeast until dissolved.
  2 ½ dl milk, 25 g fresh yeast
• Add the softened butter, sugar, salt, and cardamom. Mix in half of the flour and begin kneading the dough either by hand or using a stand mixer with a dough hook.
  75 g butter, 60 g sugar, ½ tsp salt, 1 tsp ground cardamom, 400-500 g all-purpose flour
• Gradually add more flour until the dough is soft and elastic.
• Cover the dough with a clean dish towel and let it rise at room temperature for 30 minutes.

Filling:

• In a bowl, combine the softened butter, sugar, brown sugar, and cinnamon. Mash together with a fork until smooth.
  100 g butter, 100 g sugar, ½ dl brown sugar, 1 tbsp ground cinnamon

Roll and bake the cinnamon buns:

• Divide the dough into two portions. Roll one portion into a rectangular shape using a rolling pin.
• Spread half of the filling evenly over the dough using a flat knife or the back of a spoon. Avoid spreading the filling all the way to the edges.
• Roll the dough lengthwise into a log, enclosing the filling. Cut the log into 12 equal pieces.
• Place each piece on a baking sheet lined with parchment paper, leaving enough space between them.
• Repeat the process with the remaining dough and filling, then let the cinnamon buns rise for 1 hour.
• Beat the egg in a small bowl and brush the tops of all the buns generously with the egg. Sprinkle with pearl sugar.
  1 egg, Pearl sugar
• Bake the cinnamon buns in a preheated oven at 225 °C (437 °F) for about 10 minutes. Let them cool completely on a wire rack.

Notes

Freezing: The cinnamon rolls can be frozen for up to 3 months.

RATE THE RECIPE

Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!

• Total31.6K
•  2.4K
•  23.4K
•  5.7K