Today, we are going to Sweden to make the most popular Swedish pastry called kanelbullar or kanelbulle (singular).
What is a kanelbulle?
Also called cinnamon roll or cinnamon swirl (or korvapuustit in Finland), kanelbulle is a little bun that is topped with softened butter, sugar and cinnamon. In Sweden, where it seems to originate, kanelbulle simply means “cinnamon bun”.
Kanelbullar were made popular in Sweden in the 1920s, after World War II, but it has really become a fairly common pastry in the early 1950s. In the nineteenth century, ingredients such as flour, sugar, cinnamon, butter, and eggs were considered luxurious and their enjoyment was generally reserved only for wealthy families.
International day of cinnamon rolls (Kanelbullens dag)
Today, kanelbulle is the most popular of Swedish pastries… so popular that an International Day of kanelbullar was started in 1999. It is now held every October 4th.
The International Day of this small bun was started by the Home Baking Council (Hembakningsrådet), a club of baking ingredients producers today managed by the Danish sugar producer Dansukker.
Cinnamon bun is also widespread in the United States. Kanelbullar are not as sweet and sticky as the typical American cinnamon rolls though. Another key difference in that the Swedish cinnamon buns include cardamom in the dough. US buns are served with icing on top while kanelbullar are topped with pärlsocker or pearl sugar.
In Sweden, kanelbullar are served equally at breakfast as for fika, the Swedish snack concept we discussed here. Fika defines snacks that can be eaten in small cafes dedicated to these specialties that are typically open all day and are called mysigt fik, or cool little cafes.
I am usually not a fan of cinnamon but curiously, I loved these little buns that I enjoyed hot off the oven.
This recipe is validated by our expert in Swedish cuisine, Chef Stefano Catenacci. Chef Stefano is the co-owner of Nobis Hospitality Group, including Michelin-starred Operakallaren in Stockholm.
Kanelbullar (Swedish Cinnamon Rolls)
Ingredients
For the buns
- 2 tablespoons active dry yeast
- ½ cup sugar
- 1¼ cup milk
- 1 egg
- 8 tablespoons unsalted butter
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon ground cardamom
- 6 cups flour
For the filling
- 8 tablespoons unsalted butter (at room temperature)
- ¼ cup sugar
- 2 tablespoons ground cinnamon
For the icing
- 1 egg
- 2 tablespoons water
- 2 tablespoons pearl sugar
Instructions
- Mix baking powder with flour.
- Dissolve instant dry yeast with a few tablespoons of milk in a small bowl.
- Melt butter and pour in the milk.
- Add all the other ingredients and knead the dough for about 10-15 minutes (important).
- Cover dough with a cloth and let it rise for about 45 minutes in a dry place, away from drafts.
- Combine all ingredients for the filling (butter, sugar and cinnamon) in a food processor and mix to obtain a very smooth cream.
- Roll the dough over ⅛ inch (3 mm) thick and 12 inches (30 cm) wide. Spread the cream on the entire surface.
- Roll dough the lengthwise so that it forms a long roll, then cut into 25 slices.
- Place on a baking sheet or in medium size paper containers.
- Cover the buns and let them rise again for about an hour (or until small buns have doubled in size) in a dry place away from drafts.
- Preheat convection oven to 450 F / 230 C.
- Beat the egg and water and brush the buns with the mixture.
- Sprinkle with pearl sugar.
- Bake for 5 to 6 minutes then let cool on a wire rack before serving.
Video
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Sara Raymond says
Thanks for the recipe! I was having trouble finding one that called for dry yeast, not fresh yeast. These rose just as planned in just about the same time as you had listed above. I’m currently making my second batch of the month and found that it was much easier to knead the dough on a rainy day than a nice day. This time, I also will be much better at rolling the dough thinner than I did on the first time in order to create more cinnamon swirls. I did find I had to bake these for a little longer than the recipe called for but they still ended up soft, just not as golden. Thanks for the recipe!
Mike Benayoun says
Thanks, Sara. And you must get your fair share of rain in Seattle 😉
Pia says
25 grams of fresh yeast… and no bakingpowder 😉 That makes them dry. It is also better to use soft butter instead of melted butter …
maarvarq says
“Ingredients
For the buns
2 tablespoons instant dry yeast
½ cup sugar
1¼ milk”
I presume that that should be 1 1/4 *cups* of milk.
Mike Benayoun says
Yes it is, Maarvarq. sorry for the omission. Fixing now
The Book of Food says
Lovely but nothing beats the US cinnamon rolls ! 😀
Azrael says
I love this bread recipe. I make this every weekend.