Sunday, March 13, 2011

Kanelbullar - Swedish Cinnamon Rolls

I've never really liked cinnamon buns because I've always had the sticky and awfully sweet american version.  I am not a big fan of caramel and toffee.  Until just a month back I tasted the swedish cinnamon rolls (Kanelbullar) during a coffee break at my Swedish class.  It was small and simple with some sugar pearls on top.  But it tasted really good, the lingering fragrance of cinnamon and cardamon in every soft & warm bite was comforting.  So Nana (japanese friend who is learning swedish too)  and me decided to attempt it one weekend.

We did some research on the different recipes.  My Swedish teacher had given me a really nice recipe as well.  But we decided to improvise.  We replaced the ingredients with more "SINFUL" stuff. :D  Mainly we replaced milk with butter milk and thick cream.  We wanted our bun really soft and fluffy so we decided to go easy on the kneading as well.  We used a little less flour then the recipe....mainly because we ran out of it. :P  And since we could not find sugar pearls.  We made our own lemon cream cheese frosting.  The 2nd time I attempted the recipe, I made a royal frosting instead.


2 cups butter milk
1/2 cup thick cream
1.5 cup melted butter
1 cup sugar (fine white sugar) but if you're using molasses slightly more then 1/2 a cup will do
1tsp salt
2 tsp. freshly ground cardamon (Remove shell if you use whole cardamon)
2pkt dry active yeast or (4.5 tsp)
8-9 cups of bread flour
1 egg for brushing


Melted butter

Icing sugar
Cinnamon powder
Fresh ground cardamon


Roasted Sesame seeds
Roasted slivered almonds

Lemon Cream cheese frosting

Lemon juice from 1 lemon
Zest of lemon
3tbs cream cheese
Icing sugar

Royal Frosting

2 eggwhite
Icing sugar
colouring (optional)  

How to make

Heat milk to a light boil till there is little bubbles at the top, stir in melted butter, sugar, salt and ground cardamon.

Let mixture cool, not too cool thou.  Just cool enough to touch.  Stir in yeast and let it sit for approx 15mins

Add sifted flour into mixture one ladle at a time and mix slowly till the dough i firm enough to pull away from the sides. (we hand mixed this.  of cos if you have a stand mixer you can use that too)

Cover the dough in a mixing bowl with a clean towel and let it rise till it doubles.  It will take about an hour or so.  (We left it for about 80mins)

Punch down the dough once and remove from bowl.

Remove from bowl and knead v lightly on floured counter till smooth and shiny. Divide dough into 4.

Roll out the dough into a rectangle. Brush rectangle with melted butter (be generous).

Combine 2/3 cup of sugar with 2.5tbs cinnamon and 1tsp cardoman.  Sprinkle evenly over the rectangle. (You can also sprinkle the sesame, almonds and raisins if you want. We did a variation)
Roll it into a jelly roll to form a long cylinder.

With a sharp knife cut about 1.5 inch thick.

Please slices in a cupcake wrapper and place in baking tray.  Cover with towel and allow it to double in size.  Will take about an hour.  Meanwhile preheat oven to 200 degree celsius

Brush risen cinnamon rolls with egg wash.  Sprinkle with slivered almonds or sesame on top if you want.  Place in oven and bake for 9-12 mins.  It really depend on the size and shape of your roll.  Ours had a different timing for every batch due to size and shape difference.  The loaf took about 10mins.

In a bowl add cream cheese, icing sugar, Zest of lemon and lemon juice.  Beat and mix thoroughly.  Drizzle on cooled cinnamon rolls.

In another bowl, beat egg white till stiff add icing sugar and keep beating till it's really thick.  Drizzle on cooled cinnamon rolls.  It will take about an hour to harden.

Serve with hot coffee or tea.  Keep the rest in fridge.  Takes about 30secs on medium high to reheat in microwave.

Smaklig Måltid
Monica Eng

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