Kanelbullar (Swedish Cinnamon Buns)
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (110°F/43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 4 cups all-purpose flour
- Filling:1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- Glaze:1/2 cup powdered sugar and 2 tablespoons milk
- Pearl sugar for sprinkling (optional)
Instructions
- In a bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until frothy.
- Add sugar, softened butter, salt, and cardamom to the yeast mixture. Stir until well combined.
- Gradually add the flour, kneading until the dough is smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface into a large rectangle.
- Spread the softened butter over the dough and sprinkle with sugar and cinnamon for the filling.
- Roll the dough tightly into a log and cut it into even slices.
- Place the slices on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Prepare the glaze by mixing powdered sugar and milk. Drizzle over the warm cinnamon buns.
- Optionally, sprinkle with pearl sugar for decoration.
Notes
These Kanelbullar are best enjoyed fresh out of the oven with a cup of coffee or tea. You can also freeze the unbaked rolls and bake them later for a quick treat. Adjust the sugar and cinnamon in the filling according to your taste preferences.
