I just love our Scandinavian cinnamon buns. In Swedish we call them “kanelbullar”, Danish “kanelsnegle” and Norwegian “skillingsboller”. I can still remember when I was baking cinnamon buns with my mom as a little girl. When the cinnamon buns came out from the oven and I could eat the first one with a glas of cold milk – that was the best! Below you find my (and my mom’s) recipe. We always weight the ingredients, therefore also in gram from original recipe.
Ingredients (25 buns)
- 1 pack dry yeast (10g)
- 7 cups all purpose flour (840g)
- 2 cups whole milk (500ml)
- 2/3 cup sugar (135g)
- 2 tsp cardamom
- 1 tsp salt
- 0.3 lb butter (room temperature) (150g)
- 0.2 lb butter (100g)
- 1/2 cup sugar (90g)
- 2 tbs cinnamon
- 1 egg
- 2 tsp water
- pearl sugar
Mix the dry yeast with the flour in a bowl and let it rest 10min. Use a baking blender for best result with you cinnamon buns. Add the milk, sugar, cardamon and salt and knead the dough in the blender for 10–15 minutes. Add pieces of the soft butter while mixing. Let the dough rise in rooms temperature while covered with plastic wrap for minimum 30 minutes, preferred longer, until you see the dough has doubled in size.
The finished dough is rolled out to a thickness of about 1/8 inches and 12 inches wide. For the filling, spread the room-temperature butter so it cover the whole rolled out dough. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough together from the longer side and cut the roll into about 25 slices. Place them with the cut edge upward on a baking sheet and let rise under a baking towel for about 60 minutes or until the buns have doubled in size.
Stir egg and water together. Brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven in 425°F for 8-12 minutes (until they get a golden color). Allow them to cool down a bit on a rack before serving.
Plate from H&M Home (US online store).