Swedish Cinnamon Buns (Kanelbulle)

1. 1

   Melt butter in a pot. Add in the milk and let the mixture be lukewarm (+37 Celsius). Melt the yeast in the bowl of an electric mixture by sprinkling it with the half teaspoon of salt. After it has melted please add the milk and butter mixture to the yeast.

2. 2

   Add the sugar and the cardamom to the mixture and turn on the Kitchen aid if you have one or the electric mixture. Slowly add the flour until it has been thoroughly mixed in the milk mixture. You may use a dough hook to need but not too much. The dough should not be too hard or too sticky so please add more flour if needed. Let the dough rise for at least an hour in a warm place.

3. 3

   While the dough rises mix the filling ingredients together. The temperature of the butter is vital. If it is too soft, the filling is runny and hard to work with but if it is a bit harder makes it a lot more easier!

4. 4

   After the dough has risen punch it down and knead it by hand for 5 minutes. Divide the dough into 2 parts. Roll out the 2 separate parts into big rectangles and use a spatula to spread the filling on the dough (Don't Spread it on the whole rectangular shape please leave some space without filling) . Roll it up starting with the side spread with filling and cut into not too big pieces. Pull the side dough on the bottom of the cinnamon bun that you didn't spread filling in to prevent the rest of the filling from coming out and that is the bottom part. Place the individual bits on a baking sheet lined with parchment paper and then smoosh/press down the top part (your hands might get a bit oily and buttery!). Pencil the smooshed buns with an egg and sprinkle with sugar pearls or almond flakes.

5. 5

   Bake at 250 Celsius for 5-8 minutes and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.