KANELBULLAR are typical Swedish pastries, also known as “cinnamon rolls”. They are soft, fragrant sweet buns, rolled and filled with a mixture of butter, sugar and cinnamon, which gives them their characteristic flavor and aroma.
Kanelbullar originated in the early 20th century, after the end of the First World War, when ingredients like white flour, sugar and spices (including cinnamon) became more commonly available. At first, this pastry was a luxury only those who could afford costly ingredients could enjoy.
They are very popular during Fika, the traditional Swedish coffee break, and go perfectly with a cup of coffee or tea. These buns are so rooted in Swedish culture that October 4 is celebrated as Kanelbullens Dag (Kanelbulle Day).
Kanelbullar embody the art of slowing down and enjoying the small pleasures in life, a key aspect of Swedish culture.
Making them is easy and, if you follow the step-by-step instructions, it will be a breeze.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour 20 Minutes
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 273.57 (Kcal)
- Carbohydrates 38.17 (g) of which sugars 14.26 (g)
- Proteins 4.87 (g)
- Fat 12.20 (g) of which saturated 7.70 (g)of which unsaturated 4.27 (g)
- Fibers 1.13 (g)
- Sodium 37.67 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups all-purpose flour
- 1 cup + 2 tsp milk
- 0.9 oz (fresh compressed yeast) fresh compressed yeast
- 3 tbsp + 1 tsp sugar
- 5 1/2 tbsp butter (melted and cooled)
- 1/4 tsp salt
- 1 tsp cardamom (ground)
- 5 1/2 tbsp butter (soft, at room temperature)
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 6.5 tbsp sugar ((for the filling))
- egg (beaten)
- maple syrup (or honey)
- pearl sugar
YOU WILL NEED FOR THE KANELBULLAR
- 2 Bowls
- 1 Small saucepan
- 1 Sieve
- 1 Mortar
- 1 Work surface
- 1 Rolling pin
- 1 Baking sheet
- 1 Plastic wrap
- Parchment paper
- 1 Knife
- 1 Small bowl
- 1 Pastry brush
KANELBULLAR PREPARATION
To prepare KANELBULLAR, first crush the cardamom seeds until you obtain a fine powder. Then pass them through a sieve and set aside. Gently warm the milk until it reaches about 99°F, then dissolve the yeast in it. Mix well and let rest for 10 minutes.
Melt the butter and let it cool.
In a large bowl put the milk with the yeast and sugar and mix well until dissolved. In a separate bowl place the flour, cardamom powder and salt and mix.
Add the flour mixture to the liquid mixture and mix quickly with a spoon.
Add the cooled melted butter and incorporate it. Transfer the dough to a lightly floured surface and work it quickly, folding a few times, until smooth and homogeneous. If it seems sticky and soft, don’t worry — that’s the consistency it should have.
Shape into a ball, lightly dust with flour and place in a bowl. Cover with plastic wrap and let it rise in a dry place (turned-off oven with the light on) for 1 hour.
In a bowl put the softened butter and let it soften at room temperature for 20-30 minutes. Once soft, add the cinnamon and vanilla extract and mix well.
You should obtain a spreadable mixture. Set aside.
After the first rise, deflate the dough on a lightly floured surface and roll it out with a rolling pin until you obtain a rectangle about 15 3/4 x 19 11/16 inches (about 40 x 50 cm).
Spread it with the butter mixture, sprinkle with the sugar and fold the rectangle like a letter (fold into thirds).
With a sharp knife, cut 12 strips about 1 inch wide each.
Take one strip at a time and gently twist it as if creating a helix, then roll it onto itself in a circular motion until you form a spiral.Tuck the two ends of the twist under the spiral to prevent them from opening during baking.
Transfer them to a baking sheet lined with parchment paper and space them apart. Brush them with the beaten egg and let them rise another 20 minutes.
Bake the Kanelbullar in a preheated conventional oven at 392°F for up to 14 minutes, or until golden brown.
Remove from the oven and while still warm brush them with maple syrup or honey and sprinkle with pearl sugar.
Cover them with a damp cloth for 5 minutes so they remain soft, then remove the cloth and let them cool.
STORAGE
1. Short-term storage (1-2 days)
After they have completely cooled, place them in an airtight container or a food bag.
Keep at room temperature, away from heat sources or humidity.
2. Medium-term storage (3-5 days)
Store them in the refrigerator in a well-sealed container to prevent them from drying out.
Before eating, warm them slightly in the oven or microwave to make them soft and fragrant again.
3. Long-term storage (up to 3 months)
Freeze them. Let them cool completely and wrap them in plastic wrap or place them in a freezer bag.
To avoid freezer burn, use suitable bags and remove as much air as possible.
When ready to eat, let them thaw at room temperature and reheat in the oven or microwave to restore softness.
