Kanelbulle (plural: kanelbullar) is a Swedish cinnamon bun that is beloved for its soft, sweet dough and aromatic cinnamon filling. Here’s how to prepare kanelbullar at home:
Ingredients:
For the Dough:
- 1 cup milk
- 1/4 cup unsalted butter
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 3 1/2 – 4 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
Instructions:
- Prepare the Dough:
- In a small saucepan, heat the milk and butter together over low heat until the butter is melted. Remove from heat and let it cool until it reaches around 110-115°F (43-46°C), or until it is just warm to the touch.
- In a large mixing bowl, sprinkle the yeast over the warm milk mixture and let it sit for 5-10 minutes until foamy.
- Add sugar, salt, egg, and 3 cups of flour to the yeast mixture. Mix until well combined. Gradually add more flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a small bowl, mix together softened butter, sugar, and ground cinnamon until smooth and well combined.
- Shape the Kanelbullar:
- Punch down the risen dough and divide it into two equal portions. Roll out one portion of the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
- Spread half of the cinnamon filling evenly over the dough rectangle, leaving a small border around the edges.
- Starting from one long side, tightly roll the dough into a log. Cut the log into about 12 equal pieces.
- Place each piece, cut side up, onto a baking sheet lined with parchment paper or greased lightly. Repeat with the remaining dough and filling.
- Let Rise Again:
- Cover the shaped kanelbullar loosely with a clean kitchen towel and let them rise for another 30-45 minutes, until slightly puffed.
- Bake the Kanelbullar:
- Preheat your oven to 375°F (190°C). Bake the kanelbullar for 10-12 minutes, or until golden brown and cooked through.
- Optional Glaze:
- While the kanelbullar are baking, prepare the glaze by mixing powdered sugar with enough milk or water to reach your desired consistency.
- Finish and Serve:
- Remove the kanelbullar from the oven and let them cool on a wire rack for a few minutes. If desired, drizzle with the glaze while they are still warm.
- Enjoy your freshly baked kanelbullar with a cup of coffee or tea!
Tips:
- Variations: You can customize your kanelbullar by adding chopped nuts or raisins to the filling before rolling.
- Storage: Kanelbullar are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2-3 days, or freeze them for longer storage.
Enjoy making and savoring these delightful Swedish cinnamon buns, perfect for any time of day!
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