This recipe is for delicious, tender and healthier Swedish Cinnamon Buns/Kanelbullar. Or actually these once are Nests since they don’t have the classic form of buns. These healthier cinnamon buns are easy to make and only require a few staple ingredients. They are good to have both for breakfast or afternoon snack since they’re sugar free but also delicious enough to serve for dessert. They are both gluten and sugar free and made with less fat.
The cinnamon bun is one of, if not The most beloved pasty in Sweden. We love it so much that is has a special place in our hearts! Its usually eaten during our “fika” which is a time to socialize over coffee and something sweet. Im sharing with you this recipes on 4th of October which is the official Cinnamon Bun day in Sweden. According to some statistics it’s said that we eat 8.3 million buns today, and we’re only 10 million people. I guess they have counted everyone who is making their own buns either, just the ones that are store/bakery bought.
These cinnamon buns are gluten and sugar free and made with less fat. But they’re still juicy, moist and super delicious! Instead of using a whole lot of butter I replaced it with curd cheese which makes them really tender and delicious. So you won’t feel the difference!
The bun originates from the 30th century, but didn’t become a “official” know pastry until the 60th century. Today we have a lot of different version of this delicious bun and fill them with all different kind of fillings. Here are some ideas if you want to pimp up the classic one with some different fillings:
- Vanilla cream
- Chocolate filling
- Almond paste and chopped almonds
- Cinnamon, apple and vanilla filling
- Saffron
- Blueberry filling
- Cardamom
- Cardamom and pistachio nuts
If you want to make these cinnamon nests instead of the classic cinnamon rolls:
- Take two stripes of the dough.
2. Roll one of the stripes around two of your fingers.
3. Then take the second stripe and roll it around the first piece of stripe.
4. Until you have a bun that looks like this. Otherwise just make classic cinnamon rolls where you roll the dough together and cut them into 2 cm thick pieces.
Ingredients for these Cinnamon Buns/Kanelbullar:
- Butter
- Skim milk
- Curd cheese
- Yeast for sweet doughs
- Stevia sugar
- Gluten free all purpose flour
- Cinnamon
- Egg
- Slivered almonds (optional)
Other recipes you might like:
- Julvört – Swedish Christmas Worth Bread (Gluten Free)
- Lussebullar – Saffron Buns (Gluten, Sugar Free & Lower in Fat)
- Pan Baked Vanilla Pistachio Buns (Gluten & Sugar Free)
- Cinnamon Bun Pancakes (Gluten & Refined Sugar Free)
Cinnamon buns/Kanelbullar (Gluten & Sugar Free)
Ingredients
For the dough
- 1/4 dl Butter
- 2 1/2 dl Skim milk
- 1 dl Curd cheese reduced fat (or quark)
- 25 g Yeat for sweet doughs
- 6 1/2-7 dl Gluten free all purpose flour
For the filling
- 2 dl Stevia granular sugar
- 7 tsp Cinnamon
- 2-3 tbsp Melted butter
For the topping
- 1 egg lightly beaen (to brush)
- Slivered almonds (optional)
Instructions
- Crumble the yeast in a big bowl.
- Melt the butter in a small pot on low heat.
- Add in the skim milk and let it become finger warm. Take off the stow.
- Pour over the yeast and stir until the yeast has dissolved in the mixture.
- Add the curd cheese and stir until combined.
- Add flour little by little and kneed until you have a firm dough. It should be firm but still a bit sticky.
- Cover with cling film and let it rest for 60 minutes.
- When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
- Combine stevia sugar and cinnamon in a bowl.
- Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
- Brush the whole dough with a generous amount of melted butter.
- Sprinkle the sugar/cinnamon mixture evenly over the whole piece of dough.
- With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into strips each roughly 1 cm if you ant smaller buns or 2 cm if you want bigger ones.
- Roll a strap of dough around two fingers, continue with a second strip rolling it around the first stripe. If you want bigger buns, you can roll a third strip around the first two (see pictures on how its done).
- Continue until all stripes are done.
- Let them rest on a parchment covered baking sheet with a kitchen towel on top for 60 minutes.
- Meanwhile preheat the oven to 225 degrees Celsius.
- When the buns are ready to bake brush them with the lightly beaten eggs and top with slivered almonds.
- Bake for 6-10 minutes, until golden brown. Don't bake for too long so they won't get dry.
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