Kanelbullar with Chef Gail Sokol

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.

In an electric mixer, combine 3.25 cups of all-purpose flour, 0.25 cups of granulated sugar, 1 teaspoon of ground cardamom, 0.75 teaspoons of table salt, and 2.25 teaspoons of instant active yeast.

In a saucepan, melt 4 tablespoons of unsalted butter with 1 cup plus 3 tablespoons of whole milk until it reaches about 110°F.

Pour the warm milk and butter mixture into the dry ingredients in the mixer.

Start mixing with the paddle attachment until it forms a shaggy dough, then switch to the dough hook and knead for a couple of minutes.

Spray a bowl with nonstick cooking spray, place the dough in the bowl, cover with plastic wrap, and let it rise until doubled in size, which could take up to 2 hours.

Once risen, roll the dough out to a 20 by 13 inch rectangle.

In a bowl, mix together a softened stick of unsalted butter, 1 teaspoon of vanilla extract, 0.5 cups of packed brown sugar, 1 teaspoon of ground cardamom, and 2 tablespoons of ground cinnamon until well combined.

Spread the filling evenly over the rolled-out dough, reaching the edges.

Roll the dough tightly into a log and cut into equal pieces.

Place the pieces on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.

Preheat the oven to 375°F.

Bake for 15-20 minutes until golden brown.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens