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Kanelbuller (Swedish Cinnamon Buns)

published about 1 hour ago

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Rolls or buns are a classic Nordic pastry. Typically sweet and spiced, but not as sweet as a classic Danish, they are the perfect companion to morning coffee or afternoon tea (or vice versa). While kanelbullar have become incredibly popular in Denmark, they actually originated in Sweden where they even have their own “Kanelbullar Day” on October 4. It’s reported that last year, Sweden sold 8 million kanelbullar. While my island doesn’t sell nearly that many, we do love our kanelbullar and most bakeries have their own versions.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Many families have their own twist, too. The same basic dough and shaping technique mainly stay the same, but it’s in the fillings — how much cinnamon, cardamom, or other spices — where you’ll find variation. While they look involved and impressive, the dough is actually quite simple, making them a fun project to do with kids. And the rising times aren’t too long either, so when the urge to bake strikes, buns are never too far away.

The version in my new book, Nordic Family Kitchen , gets an extra bit of pop, thanks to freeze-dried blackcurrants, but feel free to omit them (like in the recipe below). I also tried to simplify the twisting method so that kids can participate. They’re easy and fun to make while still achieving the proper effect: dough curled around swirls of filling.

Buy the book! Nordic Family Kitchen by Mikkel Karstad

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Kanelbullar Recipe

These classic Nordic cinnamon swirls are the perfect companion to morning coffee or afternoon tea.

Yield Serves 20 , Makes 20 swirls

Prep time 35 minutes to 45 minutes

Cook time 14 minutes to 26 minutes

• shellfish-free
• kidney-friendly
• fish-free
• alcohol-free
• low-potassium
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• low-sodium
• red-meat-free

Per serving, based on 20 servings. (% daily value)

• Calories 286
• Fat 13.8 g (21.3%)
• Saturated 8.4 g (42.1%)
• Carbs 37.0 g (12.3%)
• Fiber 1.9 g (7.6%)
• Sugars 13.9 g
• Protein 4.5 g (9.0%)
• Sodium 38.1 mg (1.6%)

Ingredients

For the dough:

• 1 stick

  (8 tablespoons) unsalted butter

• 3/4 cup

  lukewarm water

• 2 tablespoons

  instant yeast (3 [0.75-ounce] packets), or 2 ounces fresh yeast

• 4 1/2 cups

  all-purpose flour, plus more for dusting

• 3/4 cup

  whole milk, plus more for glazing

• 1/3 cup

  granulated sugar

• 2

  large eggs

• 1/4 teaspoon

  kosher salt

For the filling:

• 1 3/4 sticks

  (14 tablespoons) unsalted butter

• 1 cup

  granulated sugar

• 1/4 cup

  ground cinnamon

Instructions

1. Let 1 stick (8 tablespoons) unsalted butter for the dough and 1 3/4 sticks (14 tablespoons) unsalted butter for the filling sit at room temperature until softened.

Make the dough:

1. Pour 3/4 cup lukewarm water into a large bowl. Sprinkle with 2 tablespoons instant yeast or 2 ounces fresh yeast and stir to combine. Stir in 3/4 cup whole milk, 1/3 cup granulated sugar, 2 large eggs, 1/4 teaspoon kosher salt. Add 1 stick unsalted butter and 4 1/2 cups all-purpose flour. Stir together with a sturdy rubber spatula, then knead the dough in the bowl until smooth, 5 to 7 minutes.

2. Cover the bowl with a kitchen towel. Let rise at room temperature for 30 to 45 minutes. The dough will not have fully doubled in size, but will be puffy and spring back when lightly pressed. Meanwhile, make the filling.

Make the filling:

1. Place 1 3/4 sticks unsalted butter, 1 cup granulated sugar, and 1/4 cup ground cinnamon in a medium bowl and stir and smash with a sturdy rubber spatula until well combined.

Assemble and bake the buns:

1. Line 2 rimmed baking sheets with parchment paper. Place the dough on a lightly floured work surface. Roll into a rough 20x12-inch rectangle with a long side closer to you. Spread the filling onto the dough in a thin layer. Fold the left one-third of the dough over onto itself so that one-third of the filling is still showing, then fold the stacked dough to the right again. You should now have a rectangle about 6 1/2 inches wide with 3 layers of dough.

2. Rotate the dough 90º. Cut the dough crosswise into 20 strips (a little less than 1-inch wide). Taking one strip at a time, twist it with both hands in opposite directions until 10 to 12-inches long, then coil into ‘swirls’, tucking the ends of each swirl underneath.

3. Place the twists on the baking sheets, spacing them at least 1-inch apart (the buns will grow in the oven, but it's okay if they touch each other as they bake). Cover each baking sheet with a kitchen towel and let rise for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 400°F.

4. Uncover and brush each swirl with milk. Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 14 to 24 minutes total (bake time varies greatly depending on the size of your buns). They are ready when they are lovely and golden on the surface and make a slightly hollow sound when tapped. Remove the swirls from the oven. Transfer to a wire rack. Eat warm or at room temperature.

Recipe Notes

Blackcurrant variation: Sprinkle 1 ounce crushed freeze-dried blackcurrants over the cinnamon butter before folding the dough.

Storage: The baked kanelbullar can be stored in an airtight container for up to 5 days or frozen for up to 2 months. Reheat in a low oven until warmed through.

Adapted with permission from Nordic Family Kitchen by Mikkel Karstad, published by Prestel.

Mikkel Karstad

Contributor

Mikkel is a highly acclaimed and influential Copenhagen based Executive Chef, cookbook author, food writer, stylist and food authority who helped define the New Nordic Cuisine movement, in the early 2000’s. He is former gastronomic advisor and long time friend of Claus Meyer, one of the opening advisors to the iconic Danish restaurant Noma, and has worked in London for Pierre Koffmann and Gordon Ramsay. Despite having a hugely successful 20+ year career, and being one of the leading chefs in Denmark, Mikkel maintains a quietly humble persona. He is passionate in his pursuit to encourage simple cooking techniques, of fresh forest/ farm/ garden to table ingredients that allow the true flavors of each to shine through.

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Source : food