Kanelbullar – Cinnamon Buns
Kanelbullar are a typical Swedish sweet treat, very buttery and fragrant cinnamon buns. I had the pleasure of trying them at my Aunt Anna's (who is Swedish) ... delicious! The first time I made them, I made a mistake positioning the buns on the baking sheet because they should be placed in a swirl and not as small loaves, now I've remade them and placed them correctly. The smell and taste of kanelbullar is exceptional, as soon as they were baked, my whole house smelled of cinnamon :)
Kanelbullar are a typical Swedish sweet treat, very buttery and fragrant cinnamon buns. I had the pleasure of trying them at my Aunt Anna's (who is Swedish) ... delicious! The first time I made them, I made a mistake positioning the buns on the baking sheet because they should be placed in a swirl and not as small loaves, now I've remade them and placed them correctly. The smell and taste of kanelbullar is exceptional, as soon as they were baked, my whole house smelled of cinnamon :)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Kanelbullar (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dissolve the yeast cube in room temperature milk.
- Melt the butter separately.
- In a large bowl, place the flour with the sugar and a pinch of salt, and pour the slightly warm melted butter into the center.
- Now add the milk with the dissolved yeast and start working the dough.
- Work the dough until a smooth and elastic ball forms.
- Let the dough rise for two hours, covered.
- When the dough has doubled in volume, take it out and roll it out with a rolling pin on a floured surface, forming a rectangle of dough about 3mm high.
- Prepare a cream by mixing the sugar and cinnamon.
- Spread it over the entire surface of the dough.
- Roll the dough like a salami and cut it into slices about 1/2 cm wide.
- Place the kanelbullar in paper baking cups and let them rise in a warm place for another hour.
- Brush with beaten egg and cover with sugar sprinkles.
- Bake the cinnamon buns in a preheated oven at 200° for 15 minutes.
- Let the kanelbullar cool slightly before serving.
My Parisian Escape and the Sweetest Homecoming: Kanelbullar
Bonjour mes amis! I'm back from a whirlwind trip to Paris, the city of lights, love, and, surprisingly, a significant lack of internet access. I know, I know, a culinary blogger without consistent online access is practically a crime against pastry! Between the festive chaos of Christmas at home, a nasty bout of the flu (quelle horreur!), and the New Year's celebrations in the City of Lights, my beloved blog sadly took a backseat. But I'm back now, refreshed, rejuvenated, and ready to share a recipe that perfectly encapsulates the cozy warmth I craved after my Parisian adventures.
This recipe isn't just any recipe; it's a story. It's a story of family, tradition, and those little culinary moments that make life sweeter. These aren't your average cinnamon rolls; these are kanelbullar, Swedish cinnamon buns, a treat as comforting as a warm hug on a chilly winter's day. Their soft, pillowy texture and intoxicating aroma of cinnamon and sugar transport you to a world of pure, unadulterated joy. The first time I attempted this recipe, I’ll admit, it wasn’t a complete success. Let’s just say my initial attempt more closely resembled cinnamon-flavored bread pucks than the elegant swirls I'd envisioned. But practice, as they say, makes perfect, and after several iterations, I've finally mastered the art of the kanelbullar – and learned to properly arrange them on the baking sheet!
The journey to baking the perfect kanelbullar wasn't just about technique; it was about rediscovering the joy of simple things. The warmth of the oven, the sweet aroma filling the kitchen, the satisfying sound of the dough rising – these sensory details are what elevate baking from a chore to an act of self-care. The memory of my Aunt Anna’s kitchen, filled with the same intoxicating scent, now finds a permanent place in my own culinary heart.
I received so many sweet messages during my absence, and I want to express my deepest gratitude to each and every one of you. I’ll be responding to all of your messages as soon as possible. My sincerest apologies for the delayed responses, but I promise to catch up! I hope you all had a wonderful holiday season and a fantastic start to the new year.
But let's get back to these exquisite cinnamon buns. The beauty of kanelbullar lies not only in their deliciousness but also in their versatility. Serve them warm from the oven with a steaming cup of coffee or tea for a cozy afternoon treat, or pack them in your lunchbox for a sweet midday pick-me-up. Their unique flavor profile, a perfect blend of sweet and spicy, makes them a welcome addition to any occasion – breakfast, brunch, dessert, or a simple mid-week indulgence. The subtle hint of cardamom adds a layer of complexity that elevates this simple treat to something truly special. The perfectly rolled dough, a testament to patience and precision, melts in your mouth, leaving you wanting more.
I urge you to try these kanelbullar; let the comforting aroma and delightful taste transport you to a warm and cozy place, a place where time slows down and the simple pleasures of life shine brightest. And if you happen to make them, do share your pictures with me! I’d love to see your creations. Happy baking!
Until next time, remember to embrace the simple joys, savor the little moments, and never underestimate the power of a perfectly baked cinnamon bun. À bientôt!
