Swedish Kanelbullar (Cinnamon Buns) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">600g all-purpose flour</li><li class="ingredients-single-item">85g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">330ml whole milk, lukewarm</li><li class="ingredients-single-item">1 egg, room temperature</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">100g unsalted butter, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, room temperature</li><li class="ingredients-single-item">100g soft brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom (optional)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">3 tbsp pearl sugar (Swedish pärlsocker or Belgian nib sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. Warm the milk to approximately 37-40°C (100-105°F) – it should feel just warm to the touch, not hot. This temperature activates the yeast without killing it. Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until foamy and activated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, ground cardamom, and salt. Mix briefly to combine these dry ingredients, dispersing the spices evenly throughout the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the activated yeast mixture and the egg to the dry ingredients. Mix on low speed until roughly combined, then gradually increase to medium speed. Knead for about 5 minutes until the dough starts coming together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium speed, add the room temperature butter, a tablespoon at a time, waiting for each addition to incorporate before adding more. This gradual addition prevents the butter from leaking out of the dough and ensures proper gluten development. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The rising time allows the yeast to create carbon dioxide bubbles, which creates the light, airy texture in the finished buns.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Meanwhile, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and cardamom (if using) until smooth and spreadable. This can be done with a spatula or electric mixer. Set aside at room temperature – it needs to be easily spreadable when you're ready to assemble.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down to release excess air. On a lightly floured surface, roll the dough into a large rectangle approximately 40x50cm (16x20 inches). Keep the dough an even thickness throughout for uniform buns. Aim for about 5mm thickness – thin enough to create nice layers but thick enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using an offset spatula or the back of a spoon, spread the cinnamon-butter filling evenly across the dough surface, leaving a 1cm border along one long edge (this will help seal the roll). Be generous but careful not to tear the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Now for the traditional Swedish technique: fold the dough in half lengthwise (like a book), so the filling is enclosed inside. You'll have a long rectangle about 20x50cm. Using a sharp knife or pizza cutter, cut the folded dough into 16 strips, approximately 3cm wide.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To shape each kanelbulle, take a strip and gently stretch it slightly. Twist the strip several times, creating a spiral effect. Then, wrap the twisted strip around two fingers twice, tucking the end underneath and through the center to create a knot. Place each shaped bun on parchment-lined baking sheets, leaving about 5cm between each bun to allow room for expansion. Don't worry if your first few look messy – you'll quickly get the hang of the technique!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the shaped buns with kitchen towels and let them rise for another 30-45 minutes until puffy and almost doubled in size. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before baking, gently brush each bun with beaten egg wash, being careful not to deflate them. The egg wash creates that beautiful golden-brown surface. Sprinkle generously with pearl sugar, which adds a delightful crunch and authentic Swedish finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 10-12 minutes, or until golden brown. Watch them carefully as they can brown quickly due to the sugar content. The internal temperature should reach about E – (don't overbake, as this will dry them out).</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let the kanelbullar cool slightly on the baking sheets for 5 minutes before transferring to a wire rack. These buns are best enjoyed warm, ideally on the same day they're baked, with a cup of coffee – just as they would be served during Swedish fika. Varsågod (enjoy)!</li></ol>