Kanelbullar
Swedish Cinnamon Buns
20 mins.
Preparation
20 mins.
Baking
60 mins.
Resting
Dough Ingredients
- 400g flour
- 50g granulated sugar
- 1 tsp Ralahami ground Cinnamon
- ½ tsp Cardamom
- 7g active dry yeast
- ½ tsp salt
- 240ml milk
- 55g unsalted butter
Cinnamon Filling Ingredients
- 65g unsalted butter
- 50g light brown sugar
- 4 tbsp Ralahami ground cinnamon
Utensils
- Standing/hand mixer
- Rolling pin
- Spatula/wooden spoon
Extras
- 1 egg (beaten)
- Pearl sugar or chopped almonds
Instructions
1.
Add 1 tbsp of lukewarm water and dissolve the yeast and then set aside.
2.
- 400g flour
- 50g granulated sugar
- ½ tsp Cardamom
- 1 tsp ground Cinnamon
- 7g active yeast
- ½ tsp salt
In a standing/hand mixer add the sugar, plain flour, Cardamom, Cinnamon, salt and yeast and mix together in low speed.
3.
- 55g unsalted butter
- 240ml milk
Add the melted butter and warm milk into the flour mixture and continue mixing on low speed.
4.
Place the dough in a greased bowl and cover with a damp cloth. Set aside in a dry and cool place for an hour or till the dough doubles in size.
5.
- 65g unsalted butter
- 50g light brown sugar
- 4tbsp ground Cinnamon
In a bowl combine together the butter, sugar and ground cinnamon. (Change the quantity of sugar and cinnamon against your preference.)
6.
Preheat the oven to 180°C
7.
In a lightly floured surface, roll the dough into a rectangular shape using a rolling pin.
8.
Spread the Cinnamon sugar mixture onto the dough.
9.
Fold the 2 long ends of the dough inwards like a letter.
10.
From the width of the dough, cut into strips (rough sizing: 10-15cm long and 2cm wide.)
11.
Grab one end and twist, whilst slightly stretching from the other end (don’t overstretch causing the dough to separate.)
12.
Coil the dough and tuck the loose end at the bottom.
13.
Arrange the shaped dough in a baking tray lined with parchment paper. Brush the buns with egg wash and sprinkle either chopped almonds or pearl sugar.
14.
Bake the buns for 15-20 minutes till golden brown.
15.
Transfer buns to a cooling rack leave to rest. Buns best served at room temperature.
Have you tried this recipe?
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