Swedish Cinnamon Buns (Kanelbullar) with Brontë Aurell

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, and water can be used for a budget-friendly option.

Crumble 25 g of fresh yeast into a mixer.

Add 250 ml of lukewarm whole milk and stir.

Add 3 heaping tablespoons of castor sugar (40 g) to the yeast and milk mixture.

Add 80 g of melted butter (3/4 stick).

Gradually add between 400-500 g of all-purpose flour (3-3.5 cups) to the mixture.

Add salt to the flour, then add the spices including 2 tbsp of ground cinnamon and 1/2 tsp of ground cardamom.

Add half an egg to the mixture, saving the other half for later.

Knead the dough until it stops sticking to the bowl, then cover with cling film and let rise for about 30 minutes.

Prepare the filling by mixing 80 g of room temperature butter, 80 g of sugar, 2 tbsp of ground cinnamon, a pinch of vanilla, 1/2 tsp of ground cardamom, and 1 tbsp of plain flour until combined.

Roll out the dough into a rectangle of about 40-50 cm.

Spread the filling evenly over the dough using a spatula.

Fold the dough into thirds, pressing down slightly to seal.

Cut the dough into pieces using a pizza slicer, discarding the ends.

Roll each piece gently and place them with the folds underneath.

Brush the buns with egg wash and let them rise for 20-25 minutes.

Bake in a hot oven for 5-7 minutes until golden brown.

Glaze with sugar syrup and add pearl sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens