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Nordic

Swedish Cinnamon Buns

Kanelbullar as they are baked in every Swedish home: a soft cardamom-scented yeast dough rolled around cinnamon butter, proved until pillowy, glazed with egg and finished with crunchy pearl sugar. This makes three small buns, enough for one person's fika with a couple to spare.

SnacksLunch & dinnerVegetarian8g+ fibre
105 min95 prep · 10 cookMedium774 kcalper serving
Swedish Cinnamon Buns

Method

  1. Put 75 ml of milk and 15 g of butter in a small pan over low heat and warm just until the butter melts; the liquid should be no hotter than blood temperature, about 37C. Crumble in 5 g of fresh yeast and stir with a fork until fully dissolved.
  2. In a bowl, mix 125 g of strong flour with 15 g of caster sugar, 1 pinch of salt and 0.5 tsp of ground cardamom. Pour in the yeast liquid and bring together to a soft, slightly sticky dough, then knead on a lightly floured surface for 8-10 minutes until it is smooth, glossy and springs back when pressed. Cover the bowl and leave in a warm place for 45 minutes, until doubled.
  3. While the dough rises, make the filling: beat 12 g of softened butter with 15 g of caster sugar and 1.5 tsp of ground cinnamon to a smooth, spreadable paste.

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Per serving

774kcal
18gprotein
112gcarbs
30gfat
9gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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