The Swedish buns, known as 'Kanelbullar' (kanelbulle, singular), have become a culinary treasure of Swedish tradition. These buns, intricately braided, imperfect and individual, capture the warm essence of cardamom from southern India. Cinnamon and cardamom are the most popular fillings, adorned with Swedish pearl sugar on the cinnamon ones and a touch of sugar with cardamom on those with that spice. I encourage you to try them because they are delightful!
The recipe for these braided cinnamon buns emerged in the 1920s, and were initially considered a luxury, as exotic spices like cardamom and cinnamon were scarce. With the economic boom of the 1950s, cinnamon and cardamom buns became established as highly prized delicacies in Swedish homes and hearts.
I encourage you to discover the magic of this Swedish tradition and unleash your skill when preparing these braids with the classic 'Kanelbullar' recipe. Every bite is a journey into Sweden's history and flavor! (if you're as big a cinnamon fan as I am, you'll love them!)
Ingredients
For the dough:
- 475 g bread flour
- 50 g sugar
- 7 g dry yeast
- 6 g salt
- 3 g ground cardamom
- 240 ml whole milk
- 75 g unsalted butter
- 1 XL egg (50 grams), at room temperature
For the cinnamon filling*:
- 55 g unsalted butter, at room temperature
- 50 g brown sugar
- 14 g bread flour
- 4 g ground cinnamon
- ¼ tsp salt
For finishing:
- 1 large egg (50 grams)
- 15 ml water
- Swedish pearl sugar (optional), for sprinkling (or brown sugar)
*If you want to make them with cardamom instead of cinnamon, or make a few of each, see the cardamom filling recipe below.
Preparation
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Dough Preparation:
- Combine 190 grams of flour, granulated sugar, yeast, salt and cardamom in the bowl of a stand mixer fitted with the paddle attachment.
- Heat the milk and butter until the butter melts and the mixture reaches between 50°C and 55°C. Add this liquid mixture to the flour mixture in the mixer bowl, and beat to combine.
- Incorporate the egg and beat at medium-high speed for 2 minutes. Gradually add the remaining 285 grams of flour, beating until combined and scraping the bowl.
- Switch to the dough hook and beat at medium-low speed until you obtain a smooth, elastic dough, 6 to 10 minutes. Turn the dough onto a clean surface and shape it into a round.
- Place the dough in a bowl greased with oil, cover and let rest in a warm place until it doubles in size, 45 minutes to 1 hour.
- After that time, remove it from the bowl, degas by pressing with your knuckles and flatten it into a rectangle of 25x15 centimeters. Cover it with plastic and refrigerate it for at least 8 hours or overnight.
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Prepare the Cinnamon Filling (The day before, just before making the buns): Mix the butter, brown sugar, flour, cinnamon and salt in a medium bowl until homogeneous.
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Fill and cut the Buns:
- Take the dough out of the fridge and let it rest at room temperature for 5 to 10 minutes.
- Roll the dough into a rectangle of 65x25 centimeters on a floured surface. (if you want to make some cinnamon buns and others with cardamom, divide the dough in half and use only one half now).
- Spread the chosen filling over the entire surface of the dough, then fold it into thirds like a letter (making two folds).
- Cut into 2 cm strips lengthwise (obtaining long "three-layer" strips, that is: dough-filling-dough-filling-dough), and tie knots with each strip.
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Knot Formation: Hold the lower end of the strip between the index and middle finger and thumb of one hand. Wrap the strip three times around the fingers of that same hand, slightly overlapping the dough.
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Securing the Knot: Place the thumb of the same hand over the overlapping strands of dough to secure them. Then, wrap the remaining end of the dough perpendicular, between the index and middle finger, and around the overlapping strands to form a knot-like shape.
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Finishing the Knot: Tuck the loose end under the bottom of the finished bun when removing your fingers. This step will ensure the knot stays in place during baking.
Repeat this process with the remaining strips, placing them on the prepared trays lined with parchment paper.
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- Let rest, covered with plastic wrap or a cotton cloth, until they double in size and hold their shape when pressed, 1 to 1½ hours.
5. Preheating and Topping:
- Preheat the oven to 180°C.
- Beat an egg with 15 grams of water and brush over the buns.
- Sprinkle with Swedish pearl sugar or the reserved cardamom mixture.
- Bake until golden, about 20 minutes (but start checking after 15 minutes). Since you'll have quite a few buns, you may need two batches, or place multiple trays on different oven racks (if so, rotate them halfway through baking so they cook evenly).
- Sprinkle with more pearl sugar or the reserved cardamom mixture when removing from the oven.
- Let cool on the trays for 5 minutes then serve warm.
- Store any leftovers in an airtight container for up to 2 days.
Want to make the buns with cardamom filling?
Swedish cardamom buns, instead of cinnamon, are also highly traditional. If you like, you can make some with the previous filling, or some with this cardamom filling.
Cardamom filling:
- 100 g sugar
- 7 g ground cardamom
- 57 g unsalted butter, at room temperature
- 16 g bread flour
- ¼ tsp salt
Preparation:
- Mix granulated sugar and cardamom seeds in a small bowl; reserve 50 grams of this mixture in another small bowl.
- Incorporate butter, flour and salt into the remaining cardamom mixture until combined.
Notes
- When spreading the filling over the dough, it is important to cover the entire surface evenly to achieve balanced flavor.
- It is very important to preheat the oven to ensure even, golden baking. The dough should go into the oven once it is already hot.
- Consider adding dried fruits, such as raisins or cranberries, to the cinnamon or cardamom filling to add a fruity, juicy touch. Alternatively, you can mix chopped nuts, such as almonds or walnuts, into the filling for a crunchy texture and an even more indulgent flavor.
