Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

Add warm water and warm milk into a bowl, ensuring it's warm like baby food.

Add sugar, salt, and yeast to the bowl and stir until dissolved.

Add soft butter to the mixture and stir until combined.

Gradually add all-purpose flour and mix to form a shaggy mass of dough.

Transfer the dough to a clean work surface and knead for 6-8 minutes with a stand mixer or 8-10 minutes by hand until soft and smooth.

Cover the kneaded dough with a bowl and let it rest for 30 minutes.

Roll the dough into a long rectangle on a lightly floured surface.

Mark the rectangle into three equal parts and spread soft butter on two-thirds of it.

Mix half a teaspoon of freshly ground cardamom and two teaspoons of cinnamon powder, then sprinkle it over the butter.

Fold the top third of the dough down and the bottom third up, then roll it out to smoothen the surface.

Divide the sheet into 10 strips, then cut each strip almost all the way through, leaving one side joint.

Twist the two strips and form a snail shape to create a knot.

Place the shaped buns on a parchment-lined baking sheet and cover loosely with cling film to rise for 1 hour.

After 1 hour, brush the tops of the buns with an egg wash for shine and color.

Optionally sprinkle granulated sugar or full sugar on top of the buns.

Bake the buns at 420°F (215°C) for 13-15 minutes or until golden brown.

Optionally brush the tops with sugar syrup made from brown sugar or white sugar after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens