Swedish Cinnamon Rolls (Kanelbullar) Recipe
Traditional Swedish cinnamon rolls, known as Kanelbullar, are soft, fragrant, and filled with a delicious cinnamon-sugar butter blend rolled in cardamom-scented yeast dough. These sweet pastries are perfectly tender with a satisfyingly crispy pearl sugar topping, ideal for a cozy fika or breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 13 servings
- Category: Baking
- Method: Baking
- Cuisine: Swedish
Ingredients
Dough
- 420 g flour
- 250 ml milk
- 25 g fresh yeast
- 75 g butter (room temperature)
- 50 g sugar
- 1 egg (separated)
- 10 cardamom pods (or 1 tsp ground cardamom)
- Pinch of salt
Filling
- 100 g butter (softened)
- 50 g sugar
- 8 g cinnamon powder
Topping
- 50 g pearl sugar
Instructions
- Crush Cardamom Seeds: Break open the cardamom pods and remove the seeds. Use a mortar and pestle to crush the seeds into a medium-fine grind to release their aroma.
- Prepare Dough Mixture: Separate the egg white from the yolk. Warm the milk to lukewarm temperature (37°C or 99°F) and dissolve the fresh yeast in the milk. Transfer this mixture into a stand mixer bowl along with the egg yolk, softened butter, sugar, and ground cardamom.
- Knead the Dough: Start mixing on low speed, gradually adding the flour. When the dough comes together, increase the speed to medium and knead for 5 minutes until smooth and elastic.
- First Proofing: Cover the dough with cling film or a plastic lid and let it rise in a warm place for 40 minutes until it has doubled in size.
- Roll Out Dough: Transfer the risen dough to a lightly floured surface and roll into a rectangle approximately 45 x 30 cm (17 x 12 inches).
- Prepare Filling and Spread: Mix softened butter, sugar, and cinnamon powder until well combined. Evenly spread this filling over the rolled-out dough with an angled spatula.
- Shape Rolls: Roll the dough up tightly from the short side to form a log. Slice the log into 2 cm thick pieces using a sharp knife or thread.
- Second Proofing: Place cinnamon roll slices on a baking tray lined with parchment paper, leaving space between them. Cover with a tea towel and let them prove again for 40 minutes.
- Prepare Egg Wash and Add Topping: Mix the reserved egg white with a tablespoon of cold water and lightly whisk. Brush the tops of each cinnamon roll with the egg wash and sprinkle generously with pearl sugar.
- Bake: Preheat the oven to 225°C (435°F). Bake the rolls for 12-15 minutes until golden brown. Use the shorter time if baking in a fan-forced oven.
Notes
- Fresh yeast can be substituted with dry yeast; use about one-third of the fresh yeast amount and activate it accordingly.
- Ensure milk is lukewarm to properly activate the yeast without killing it.
- Allow proper proving times for light and fluffy rolls.
- Use pearl sugar for a traditional crunchy topping; if unavailable, coarse sugar can be used as an alternative.
- Roll slices can be spaced adequately to avoid sticking and allow expansion during baking.
- Leftover rolls can be stored in an airtight container and reheated gently before serving.
