Cinnamon lengths

On Sunday it’s Kanelbullens dag, the Cinnamon bun day! Yes, we have a day for that in Sweden, that is how big part of our culture the cinnamon bun is. That doesn’t mean we only eat cinnamon buns one day a year. No no no. It is just a day for eating even more of them. 😉 I have baked cinnamon lengths, which is the same recipe as for buns, but instead of shaping them into buns, you just cut the dough roll half through, then fold the cuts right and left before baking in the oven. When the lengths have cool down, you slice them up. And what is the difference, you might now ask? Actually, a shape of a bun can give another taste. I just love these lengths and it’s perfect to have in the freezer and defrost when you have friends over for coffee.

You can also try my other cinnamon bun recipes: classical cinnamon buns, cinnamon bun cake.

Ingredients (4 lengths):

  • 1 pack dry yeast (9g)
  • 5-6 cups all purpose flour (all depending on flour, see my explanation below)
  • 2 cups whole milk (470ml)
  • 2/3 cup sugar (135g)
  • 2 tsp cardamom (prefer whole cardamom that you ground yourself)
  • 1 tsp salt
  • 0.3 lb butter (room temperature) (150g)

Filling:

  • 0.2 lb butter (100g)
  • 1/2 cup sugar (90g)
  • 2 tbs ground cinnamon

Glaze:

  • 1 egg 
  • 2 tsp water
  • pearl sugar

Use a baking blender for best result when baking cinnamon buns. Mix the dry yeast with 1 cup of the flour in baking blender bowl and let it rest 10min. Heat, on low temperature, the milk in a sauce pan to approximately 98ºF. Add sugar, cardamon and salt into the bowl with the flour and yeast. Mix it together. Add the milk into the bowl and carefully mix together. Then successively add flour into the bowl while stirring. Stop adding flour when the dough is getting together but is still a bit wet (should not release from the bowl edges – you might need less than the given amount of flour). Add pieces of the soft room temperature butter while mixing. Knead the dough on low power in the blender for approximately 10-15 minutes. Let the dough rise in rooms temperature while covered with plastic wrap for minimum 30-45 minutes, preferred longer, until you see the dough has doubled in size.

Take the dough out of the bowl to a baking board. Add some flour onto the table and divide the dough in four equal pieces. Use a rolling pin and roll out each piece of dough to a rectangle, approximately 1/5” thick.

For the filling, spread the room-temperature butter so it cover the whole rectangle piece of dough. Make a mixture of sugar and cinnamon and sprinkle it over spread butter. Roll the dough together from the longer side. Place the roll (2 rolls on each oven tray) on an oven tray covered with parchment paper. Now use a scissor and cut the roll every 1/2 inches, but not through, so keep a 1/2 inches before cutting through. Now pull every other dough top to the left and to the right and a bit backwards to they lay on each other. Do the same proceeder with each of the four pieces of dough.

Let the cut rolls ferment on the baking trays under a baking towel for about 30-40 minutes.

Pre heat the oven to 390ºF.

Stir egg and water together. Brush the mixture carefully on the cinnamon lengths and sprinkle pearl sugar on top. Bake in the oven for 25-30 minutes (until they get a golden color). Allow them to cool down a bit on a rack before serving.

Smaklig måltid!

6 thoughts on “Cinnamon lengths

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