GUSTAF'S KANELBULLAR RECIPE

The Kanelbullar aka cinnamon bun is a traditional Swedish dessert. The Swedish cinammon bun is found in almost every pastry and coffee shop throughout Sweden. The Kanelbullar's dough is more similar to a bread than a cake and is therefore much less sweet than the American version of the cinnamon bun....and that is why we love it! What adds the dessert-like sweetness to the pastry is the melted swirl of cinnamon & sugar and the sweet, crunchy pearl sugar. We travelled to Berglunds Bageri in Kungsgården, Sweden where we learned this gem of a recipe. 

Super easy to make and impressive to all! Just follow the recipe below!

Ingredients for 

the Kanelbullar

• 8 Tbsp butter

• 2 Cups milk (5 dl)

• .6 oz fresh yeast or 2 tsp. dry yeast (1 pack)

• ~6 Cups of white pastry flour (14-15 dl)

• 1/3 Cup sugar

• 3 Tbsp. cinnamon

• 1 tsp. salt 

• 1 egg for brushing

• Pearl Sugar (handful)

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Recipe for 

the Kanelbullar

Serves 8-10 People

1. Melt the butter in a small pot over medium heat

2. Once the butter melts, add the milk and stir until the milk becomes lukewarm.

3. At this point, transfer the milk to a large mixing bowl. Crumble in the fresh yeast or add the activated yeast and slowly add 5 cups of the flour, sugar and salt. Mix thoroughly until the are no flour bubbles in the dough and the dough has a smooth, bread-like consistency. If the dough is too sticky, add the last cup of flour

4. Cover with a dish cloth and let the dough rise for 20-30 minutes. 

5. Shape & Twist the Kanelbulle (see below)

6. Place the formed kanelbulle on a non-stick baking sheet & let them rise for 30-40 minutes. 

7. Brush the egg on the dough to keep moisture in and give the pastry a shine.

8. Sprinkle with pearl sugar. 

9. Bake about 10 min at 440°F (225°C)  & Enjoy you Kanelbullar, Made with Love!

Shaping & Twisting the Kanelbullar

Written by The Recipe Hunters:

 Leila Elamine, edited by Anthony Morano