Swedish Cinnamon Buns (Kanelbullar)

Method14 steps

1. 1

   Step 1: Make the tangzhong: Combine water (5 tablespoons), milk (5 tablespoons) and flour (3 tablespoons) in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.

   Uses 5 tablespoons water · 5 tablespoons whole milk · 3 tablespoons all-purpose flour

2. 2

   Step 2: While the tangzhong cools, melt and cool the 6 tbsp dough butter and gently warm the ½ cup dough milk. In a mixer bowl whisk instant yeast (2 teaspoons), cardamom, 1 tsp dough salt, ¼ cup granulated sugar and the dough 3 cups PLUS 2 tbsp flour. Keep filling ingredients separate.

   Uses 2 teaspoons instant yeast · 1 teaspoon cardamom seeds, freshly ground (or 1 teaspoon ground cardamom) · 1 teaspoon salt · ¼ cup granulated sugar · 3 cups all-purpose flour for the dough · 2 tbsp additional all-purpose flour for the dough

3. 3

   Step 3: Attach the dough hook to the mixer. Add melted and cooled butter (6 tablespoons), slightly warm milk (½ cup), egg (1) and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined, scraping down the sides of the bowl as necessary.

   Uses Whisked cardamom dough dry ingredients · Cooled tangzhong · 6 tablespoons melted unsalted butter (cooled) · ½ cup whole milk (slightly warm) · 1 large egg

4. 4

   Step 4: Increase mixer speed to medium and knead mixture for 4 minutes or until dough is smooth and clears the side of the bowl. It’s okay if it’s sticking to the bottom of the bowl. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.

   Uses Combined cinnamon bun dough

5. 5

   Step 5: Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.

   First cinnamon bun rise until 1½–2 times size · 60 minUses Kneaded cardamom dough

6. 6

   Step 6: During the first dough rise, fork-mix ONLY the filling 5 tbsp soft butter, 1 tsp flour, pinch of salt, 3 tbsp brown sugar and 2 tsp cinnamon into a smooth spreadable paste.

   Uses 5 tablespoons soft unsalted butter · 1 teaspoon all-purpose flour · Pinch of salt · 3 tablespoons packed light brown sugar · 2 teaspoons ground cinnamon

7. 7

   Step 7: Once the dough has risen, preheat oven to 400 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean countertop. Roll out with a rolling pin until it is in the shape of a rectangle that is about 16 by 20 inches in size. The dough should be smooth enough that you do not need to add flour during the rolling process. If yours is sticking the rolling pin, however, sprinkle a little flour over the dough as necessary to prevent this from happening.

   Uses Risen cinnamon bun dough · A little additional flour for rolling only if needed

8. 8

   Step 8: Using an off-set spatula, spread filling in a thin layer over the entire surface of the dough.

   Uses Rolled 16 × 20-inch dough rectangle · Prepared cinnamon filling

9. 9

   Step 9: Fold the dough like a business letter along the long side (the 20 inch side): bring the top third of the dough down over the center third and bring the bottom third up over both the center and top third. You may need a metal dough scraper to help coax your dough from the counter top if it is sticking. Roll out folded dough just to flatten slightly.

   Uses Cinnamon-filled dough rectangle

10. 10

    Step 10: Using your dough scraper, sharp knife or a pizza wheel, cut the folded dough into 12 equal size pieces.

    Uses Dough folded in thirds and lightly flattened

11. 11

    Step 11: Working with one piece of dough at a time, twist the strip of dough as you hold it between your thumbs and forefingers until it has a nice spiralized appearance.

    Uses One of twelve filled dough strips

12. 12

    Step 12: While you continue to hold the dough in the thumb and forefinger of one hand, use your free hand to wrap the twisted strip of dough around the three middle fingers of the hand that holds the dough strip, tucking the last bit of the dough strip up and through the center of the circle you have just created. Place shaped bun on a prepared baking sheet. Once you have six buns shaped and placed on one of the baking sheets, cover with plastic wrap and set aside. Continue with remaining buns, shaping and placing them on the second baking sheet before covering with plastic wrap. Let covered buns rise for an additional 45 minutes.

    Second rise of shaped cinnamon buns · 45 minUses Twisted cinnamon dough strip · Remaining filled dough strips

13. 13

    Step 13: Whisk the SECOND large egg (1) with the 1 tbsp wash water. Once each tray of shaped buns has risen, uncover, gently brush with the egg wash and generously sprinkle with pearl sugar.

    Uses Risen twisted buns on two trays · 1 additional large egg for egg wash · 1 tablespoon water · Pearl sugar for topping

14. 14

    Step 14: At 400°F / 200°C, bake the tray of six buns shaped first for 12–14 minutes until golden brown. Repeat with the second tray; this timing is PER tray. Cool slightly on a wire rack and serve.

    Bake EACH tray of cinnamon buns until golden · 14 minUses Egg-washed and pearl-sugared buns on two trays