Classic Swedish Kanelbullar (Cinnamon Buns)

• •0.5 cup whole milk
• •0.8 teaspoon active dry yeast
• •2 tablespoon granulated sugar
• •0.3 teaspoon salt
• •1 teaspoon ground cardamom
• •2 tablespoon unsalted butter, softened
• •1.5 cup all-purpose flour, plus more for dusting
• •2 tablespoon unsalted butter, softened, for filling
• •2 tablespoon granulated sugar, for filling
• •1 tablespoon ground cinnamon, for filling
• •1 large egg, beaten, for egg wash
• •2 tablespoon pearl sugar (pärlsocker)

Instructions

1. 1

   Gently warm the milk in a small saucepan or microwave until it reaches about 105-115°F (40-46°C). It should be lukewarm, not hot. Pour the milk into a large mixing bowl.

2. 2

   Sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over the warm milk. Stir gently and let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

3. 3

   To the yeast mixture, add the remaining granulated sugar, salt, ground cardamom, and 2 tablespoons of softened unsalted butter. Mix well.

4. 4

   Gradually add the all-purpose flour, about half a cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. Add only minimal flour if necessary during kneading.

5. 5

   Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

6. 6

   While the dough is rising, prepare the filling: In a small bowl, combine the 2 tablespoons softened unsalted butter, 2 tablespoons granulated sugar, and 1 tablespoon ground cinnamon. Mix until well combined and spreadable.

7. 7

   Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 12x8 inches (30x20 cm).

8. 8

   Evenly spread the cinnamon-sugar filling over the entire surface of the dough rectangle, leaving a small border on one long edge.

9. 9

   Starting from one of the long edges, tightly roll the dough into a log. Gently pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 4 equal pieces.

10. 10

    To shape the traditional knot: Take one piece of dough. With your hands, gently stretch and roll it into a longer rope, about 10-12 inches. Wrap the rope around two fingers of one hand, forming a loop. Cross the ends over each other, then tuck one end through the loop from the top and the other end through the loop from the bottom, creating a knot. Tuck the ends underneath the bun. Alternatively, you can simply place the cut pieces onto a baking sheet, cut side up, for a more classic 'swirl' look.

11. 11

    Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.

12. 12

    Preheat your oven to 400°F (200°C). In a small bowl, beat the large egg for the egg wash. Just before baking, gently brush the tops of the risen buns with the beaten egg and generously sprinkle with pearl sugar.

13. 13

    Bake for 10-14 minutes, or until golden brown on top and cooked through. Keep an eye on them to prevent over-browning. If they brown too quickly, you can loosely tent them with foil.

14. 14

    Remove from the oven and transfer to a wire rack to cool slightly. Kanelbullar are best enjoyed warm, preferably with a cup of coffee (fika!).

Chef's Tips

• 💡Do not overheat the milk for the yeast; too hot will kill the yeast, too cold will not activate it properly. Aim for lukewarm.
• 💡Kneading is crucial for developing gluten, which gives the buns their characteristic chewiness. Don't rush this step.
• 💡Use good quality ground cardamom. Freshly ground green cardamom pods will yield the most authentic and vibrant flavor.
• 💡If you have trouble with the knot shaping, a simple swirl (just placing the cut log pieces on the tray) is perfectly delicious and common.
• 💡Pearl sugar is traditional and adds a lovely crunch and aesthetic. If you can't find it, a sprinkle of granulated sugar can be used, but the texture won't be the same.
• 💡For extra shine, you can brush the warm buns with a simple syrup (equal parts sugar and water, simmered until sugar dissolves) immediately after they come out of the oven.