Swedish Kanelbullar – Easy Original Cinnamon Buns
Swedish Kanelbullar are my absolute highlight whenever I crave a cozy 'fika'. These cinnamon buns, with their irresistibly rich cinnamon filling and crunchy pearl sugar topping, are more than just a pastry—they are a piece of Scandinavian lifestyle. As a little cat with a weakness for fine pastries, I love the scent of fresh yeast dough wafting through the kitchen. The best part? You don't need complicated pre-made mixes because the best results come from fresh, high-quality ingredients. My step-by-step guide makes it easy for you to prepare the perfect, airy yeast dough and the caramelized cinnamon butter filling at home. Whether for coffee or just as a sweet treat, these Kanelbullar are guaranteed to succeed and bring authentic Swedish flair directly to your plate. Grab your apron and let's whip up this wonderful pastry together!
Ingredients
Preparation
First, gently warm the milk (125 ml) and dissolve the fresh yeast (10 g) in it. Meow, make sure the milk doesn't get too hot!
Mix the flour (250 g) with half the sugar (40 g), some soft butter (60 g), and the egg (1) in a bowl. Add the yeast milk and knead everything into a smooth dough.
Let the dough rise in a warm spot until it has doubled in volume. Meanwhile, mix the remaining soft butter (60 g) with the rest of the sugar (40 g) and the cinnamon (2 tbsp) into a spreadable cream.
Roll out the dough on a floured surface into a rectangle and spread the cinnamon-butter mixture (2 tbsp) evenly over it.
Carefully roll up the dough from the long side and cut into about three-centimeter-wide pieces.
Place the buns on a baking sheet and finish by sprinkling with the pearl sugar (20 g).
Bake the cinnamon buns in a preheated oven at 200 degrees (Celsius) for about 15 minutes until golden brown. Enjoy while purring!
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