~Time: 3 hours ~Level: medium ~Budget: cheap.
Swedish cinnamon buns, or "kanelbullar" in Swedish, are a beloved pastry with a rich cultural history. One interesting fact about Swedish cinnamon buns is their connection to a set of guidelines known as the "Hembakningsrådet," which translates to the Home Baking Council. In the 1920s, concerns were raised about the quality of bread and baked goods in Sweden. To address this, the Home Baking Council was established to promote better baking practices and encourage the use of high-quality ingredients. As a result, a standard recipe for cinnamon buns was developed and published in Swedish newspapers in the 1950s. This standardized recipe not only aimed to ensure a consistent and delicious flavor but also emphasized the use of certain key ingredients, such as cinnamon and cardamom. The Home Baking Council's recipe for kanelbullar became a foundation for many home bakers in Sweden, contributing to the widespread popularity and uniformity of the pastry.
Nowadays, kanelbullar are commonly enjoyed throughout the year in Sweden, but they hold a special place during "Kanelbullens dag" (Cinnamon Bun Day), celebrated on October 4th. On this day, people often bake or buy these delicious treats to enjoy with friends and family.
Gooey Swedish Cinnamon Buns
Ingredients
for the dough:
250 ml milk
56g unsalted butter
410g all purpose flour
50g white sugar
7g active dry yeast
1 tsp cardamom powder (optional)
½ tsp sea salt
for the filling:
110g butter (room temperature)
100g light brown sugar
2 tsp cinnamon powder
1 tsp cardamom powder (optional)
1 tsp vanilla extract
for the topping:
1 egg
pearl sugar (or regular granulated sugar)
Method
Heat up the milk in a small saucepan. Add the butter and let it melt completely. Then let it cool down to somewhere between 25-35°C.
In a large bowl, or the bowl of you stand mixer, combine the flour, sugar, yeast and cardamom powder. Then add the warm milk mixture and mix on low speed for a few minutes, until everything is fully combined.
Dump the dough on a floured surface and knead for about 10 minutes. You want the dough to be smooth and soft. Then roll the dough into a ball and place it into a lightly greased bowl. Put the bowl in a warm place, or in an oven at 30°C with the door slightly opened. Leave it there for about an hour, or until the dough doubled in size.
When the dough is almost done rising, mix together the ingredients for the filling (butter, sugar, cardamom, cinnamon, vanilla) in a bowl until completely combined.
Place the risen dough on a floured surface again. Roll out to a 60 x 40 cm rectangle. Spread out the filling until the edges, then fold the dough into three (like a letter) so that you end up with a square of dough that has three layers.
Cut the dough into even strips of about 5 cm. Then split each strip in three leaving the top joined together. Hold the joined part still and make a braid with the loose ends. Then roll up into a ball.
Once all the buns are formed, put them on a baking tray lined with parchment paper. Leave enough space between each buns as they will get bigger. Cover with a towel and let them rise for about 45-60 minutes.
Preheat the oven to 190°C. Prepare some egg wash by stirring one egg with some water. Once the buns have risen, brush them with the egg wash, sprinkle with sugar and bake for about 15-18 minutes, until they look nice and golden.
Serve warm with a nice cup of coffee or tea.
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