Baking - Breakfast - Brunch

Kanelbullar // Swedish Cinnamon Buns

September 8, 2015

Kanelbullar -- Swedish Cinnamon Buns-40

I have a couple of Cinnamon Bun related hot tips for you. Are you ready?

  1. They are always a good idea.
  2. They are always better when they’re made at home.

I know this because I haven’t met many buns I didn’t like, but when I did, they weren’t home made.

IKEA is a pretty good example. You are lured into a false sense of cinnamon bun security and BAM! Before you know it, you’re ditching that crappy bun into the car park bin.

I get it though, we’ve all been there. You’re in a flat pack frenzy where you can’t resit the smell of those sweet, cinnamony buns and you’re bagging one of those guys quicker than you can say meatball. But, trust me. Keep walking {in the right direction}, go home and make these lovely buns.

I’ve adapted the Bread in 5 Brioche recipe here and seriously, you will never know a more tender bun. They’re so soft and they have so much flavour. It’ll be your cinnamon bun recipe for life!

PicMonkey Collage

Kanelbullar -- Swedish Cinnamon Buns-5

Kanelbullar -- Swedish Cinnamon Buns-6 Kanelbullar -- Swedish Cinnamon Buns-11

Kanelbullar // Swedish Cinnamon Buns
Serves 16
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Cook Time
25 min
Cook Time
25 min
FOR THE BRIOCHE DOUGH
  1. 90mL lukewarm water
  2. 1 tsp dry yeast
  3. 1 tsp sea salt
  4. 2 tbsp caster sugar
  5. 85g unsalted butter, melted
  6. 2 cups plain flour
  7. 2 eggs
FOR THE FILLING
  1. 40g butter, melted
  2. 1 tbsp ground cinnamon
  3. 1/4 cup caster sugar
FOR THE DOUGH
  1. Mix the yeast, salt, egg, sugar, melted butter and water in a large mixing bowl.
  2. Gradually add the flour, using a spoon until you get a soft, but not sticky dough. You may not use all 2 cups of flour.
  3. Allow the dough to rise for 2 hours.
  4. At this stage you could refrigerate the dough or continue with the steps below.
TO MAKE THE BUNS
  1. Roll the dough to a 30 by 40cm rectangle {pictured above}.
  2. Fold the dough like a business letter. One third, followed by the remaining third on top of the other two thirds.
  3. Cut the rectangle with a pizza cutter {or knife} into 2cm strips.
  4. Using the video above as a guide to form the buns, twist the strip of dough then tie it into a knot.
  5. Place on a tray and cover the buns then allow them to rest for 30 minutes.
  6. Pre heat the oven to 180 degrees Celsius and bake for 30 minutes.
Adapted from Artisan Bread in 5 Minutes a Day
Adapted from Artisan Bread in 5 Minutes a Day
erin made this http://erinmadethis.com/
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25 thoughts on “Kanelbullar // Swedish Cinnamon Buns

  1. Samantha - PlanetBakeLife

    Oh yum! I love the look of these, very different from the standard US buns.
    I like to add chopped nuts and raisins to my cinnamon buns for an extra dose of luxury. And then I dip them in my coffee and eat them hot.

    I absolutely love your blog Erin, it’s so beautiful. I use Feedly to get my posts in one place and no matter what you post about, I’m always so excited to click on your recipes. Half the time I don’t even realise that it’s you until I open the new tab, I just know that it looks amazing and I need to know more!

    Have a fantastic week!

    Reply
    1. erinmadethis Post author

      Aw Sam. That is such a nice thing to say and has made my day. Funnily enough, I wasn’t happy with these pics AT ALL. But knew I had to post it ’cause I loved the recipe!

      I am so glad you love my blog, I love it too! x

      Reply
    1. erinmadethis Post author

      Thanks, Sneh. Aren’t they so lovely? I loved the rolling and the twisting. Have fun making them. The brioche is so so good! x

      Reply
  2. Erika

    I don’t know what it is about dough that scares me so much. I also don’t know what it is about you that makes me feel like I can do it. Trying these for shiz.

    Reply
  3. Sarah

    These look amazing! The perfect size too. I’ve tried making cinnamon scrolls before but the dough to cinnamon ratio was all wrong and they turned out a bit bland. These however look just right 🙂

    Reply
  4. Ruby

    aaah who could resist such cute little buns! I love the colouring you get from the cinnamon and by twisting them. Serious cravings happening right now 🙂

    Reply
  5. Cindy

    Pastry disappointment is a cruel thing…sometimes those buns just look so good and they are SO not. These look amazing and I totally appreciate that little how-to video!

    Reply
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  7. Valentina

    Hello! I’m new…This recipe is great and the buns look amazing…I would like to try it…I like cinnamon! 🙂
    Just one question…how many eggs did you use? They are not in the list of ingredients…thanks! 🙂

    Reply
  8. Kelly

    These look so beautiful. I’m going to try making them tonight! I think you left out the step about brushing on the butter and applying the filling though. (The pictures make it very clear, but just wanted you to know it wasn’t in the text.) Thanks for the recipe!

    Reply
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