Kanelbullar: Scandinavian cinnamon rolls

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Sabine Koning’s latest cookbook (from the delicious blog  OhMyFoodness ) is out:  Reishonger . We can make you happy with a delicious recipe from this book: Kanelbullar, or Scandinavian cinnamon rolls.


For 14 small sandwiches:

For the dough:

  • 30 grams unsalted butter
  • 125 ml whole milk
  • 30 grams of granulated sugar
  • 10 grams instant yeast
  • ½ teaspoon salt
  • 1 teaspoon cardamom
  • 250 grams wheat flour

For the filling:

  • 20 grams unsalted butter, melted
  • 100 grams of dark brown sugar
  • 1 teaspoon cinnamon

And further:

  • 1 egg, beaten
  • Handful of pearl sugar

Sabine: “Some dishes just remind me a lot of Scandinavia. Kanelbullar, cinnamon buns with pearl sugar that are always served with the fika, the coffee/tea moment of the day, are number one.

Do not compare these buns with the American cinnamon buns, the Scandinavian variant is a bit spicier. I have chosen small sandwiches for this recipe, so that it really feels like a snack moment. You can also eat them for lunch: just make them a bit bigger.

This is how you make the kanelbullar

For the dough, put the butter, milk, granulated sugar and yeast in a saucepan. Heat until the butter has melted. Meanwhile, put the salt, cardamom and wheat flour in a bowl and add the liquid ingredients. Knead into a smooth, slightly sticky dough. Shape the dough into a ball and let it rise, covered, in a greased bowl for 1 hour.

After an hour, roll the risen dough into a thin, rectangular slab. Brush the top of the dough with the melted butter. Sprinkle the caster sugar and cinnamon over the dough and then roll the dough up tightly. Always cut 2 cm thick slices from the rolling pin.

Place the cinnamon bread slices side by side on a baking tray lined with baking paper. Cover the plate with a damp tea towel and let the bread rise for another 20 minutes.

Preheat the oven to 240 degrees. Brush the top of the kanelbullar with beaten egg and sprinkle the pearl sugar over it. Bake the buns in the middle of the oven for 8-10 minutes.

Reishonger is now available at the ( digital ) bookshop for € 22.50.

Source: Culy by culy.nl
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