Kanelbullar, Cinnamon Cardamom Buns

Name: Kanelbullar, Cinnamon Cardamom Buns
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Sweden
Ingredients: 500 g of flour; 250 ml of whole milk (warm); 75 g of unsalted butter (melted); 70 g of sugar; 25 g of fresh yeast; 2 tsp of cardamom (ground); 1 tsp of salt; 50 g of unsalted butter (softened); 50 g of turbinado sugar; 2 tsp of cinnamon; 1 tsp of cardamom (ground)

No reviews yet

Delicious Swedish buns, flavored with cinnamon and cardamom, perfect for an indulgent break. These soft buns are ideal with a coffee or tea.

Total time: 45 min
Prep: 30 min
Cook: 15 min
Rest: 2 h
Difficulty: Medium
Per person: €0.25

By the CookinBreak team

Nutrition facts

per serving · estimate

380kcal

Protein8 g9%
Carbs45 g48%
Fat18 g43%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even softer Kanelbullar, don't overcrowd the oven and leave the buns well spaced so they puff up evenly. For a more intense flavor, lightly toast the cardamom before grinding it.

Freezing : Can you freeze this recipe?

Yes

Works very well. Once baked and cooled, freeze up to 2 months in freezer bags. Can also be frozen raw after the first rise, then thawed and baked.

Storage : How long does it keep?

Keeps 2-3 days in an airtight container at room temperature or in the refrigerator to preserve freshness.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and left to rise slowly in the refrigerator.

Reheating : How do you reheat it?

Reheat 5-8 minutes in the oven at 150°C to bring back the softness. Microwave is possible but may change the texture.

Variations

Dust generously with powdered sugar before serving.
Spread the filling over the whole surface with a brush.
Serve them with a coffee.

Mistakes to avoid

Cutting the rise short: the dough should double in volume.
Rolling the dough loosely: roll it firmly.
Overbaking: take them out as soon as they are golden.

Frequently asked questions

How do you make the kanelbullar dough?

Dissolve the fresh yeast in the warm milk, add the sugar, cardamom, salt, melted butter and flour, then knead for about 10 minutes until you get a supple, elastic dough that pulls away from the bowl.

How long should the dough rise?

Cover the bowl and let the dough rise for about 1 hour 30 minutes in a warm place, until it doubles in volume, then let it rise again for 30 minutes after shaping.

How do you shape the kanelbullar?

Roll the dough into a rectangle, spread it with butter, brown sugar, cinnamon and cardamom, roll it up firmly, cut 12 to 16 slices, cut a slit in the middle of each slice and twist each half outward.

What baking temperature should you use?

Preheat the oven to 200 °C and bake the buns for 10 to 15 minutes, until golden. The time varies depending on the oven. Let cool slightly on a rack.