Description
These Kanelbullar (Swedish Cinnamon Rolls) are tender, cardamom-infused delights with a unique knotted shape, perfect for a special breakfast or fika. They transform simple ingredients into a comforting bakery-style treat, bringing a cherished Swedish tradition into your home.
Ingredients
- 7 tbsp unsalted butter, melted (for dough)
- 1 cup whole milk, lukewarm (Oat milk works well too for dairy-free Kanelbullar)
- 1 packet (7 g) active dry yeast (or 25 g fresh yeast)
- 0.33 cup granulated sugar (for dough)
- 0.5 tsp salt
- 1.5 tsp ground cardamom (for dough)
- 3.75 cups all-purpose flour (approx. 450–500 g)
- 5 tbsp unsalted butter, softened (for filling)
- 0.25 cup granulated sugar (for filling)
- 1 tbsp ground cinnamon (for filling)
- 0.5 tsp ground cardamom (for filling)
- 1 large egg, beaten (for egg wash)
- Pearl sugar, optional (for topping)
Instructions
- Warm Milk and Activate Yeast: Warm the milk until lukewarm (about 100-110 degrees F). Crumble fresh yeast into a large bowl (or sprinkle dry yeast over milk), add 0.33 cup sugar. Stir gently until dissolved. Let sit for 5-10 minutes until foamy, indicating active yeast.
- Mix Dough Ingredients: Add melted butter, salt, 1.5 tsp cardamom, and half the flour to the yeast mixture. Mix until just combined, ensuring all ingredients are incorporated.
- Knead the Dough: Gradually add remaining flour, kneading with a stand mixer and dough hook (5-7 minutes) or by hand (10-12 minutes) until the dough is smooth, elastic, and pulls cleanly away from the bowl sides. If the dough looks too stiff, splash in 1-2 tablespoons more milk until pliable.
- First Rise: Cover the bowl with a clean towel and let dough rise in a warm place for 60-90 minutes, until doubled in size and visibly puffy.
- Roll and Prepare Filling: On a lightly floured surface, gently punch down the risen dough. Roll it into a large rectangle (approx. 12×18 inches or 30×45 cm), aiming for an even thickness. Mix softened butter, 0.25 cup sugar, and cinnamon for the filling. Spread evenly over the dough, leaving a small border to help seal.
- Fold and Cut Dough: Fold one-third of the dough over the middle, then fold the other third over that, creating three distinct layers. Gently roll again to secure the filling. Cut the dough into 12-15 strips (about 1 inch wide) using a sharp knife.
- Shape the Rolls: Twist each strip twice, then loosely knot them into classic Kanelbullar shapes.
- Second Rise: Arrange the shaped Kanelbullar on parchment-lined baking sheets, leaving space between each. Cover and let rise for another 30-45 minutes, until puffy and noticeably lighter.
- Preheat Oven and Egg Wash: Preheat oven to 400 degrees F (200 degrees C), ensuring it’s fully hot for an even bake. Brush the risen Kanelbullar with beaten egg wash.
- Bake the Rolls: Sprinkle with pearl sugar (if using), then bake for 10-15 minutes, until beautifully golden brown and wonderfully fragrant. They should feel light and soft to the touch when gently pressed.
Notes
Ensure yeast is fresh and milk is lukewarm for a good rise. Use softened, not melted, butter for the filling to prevent leaking. For a less sweet treat, reduce sugar by 0.25 in both the dough and filling. Avoid over-baking to prevent dry rolls; check for doneness at 10 minutes. Store rolls in an airtight container at room temperature for up to 2-3 days.
- Prep Time: 195 minutes
- Cook Time: 15 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 roll
- Calories: 350 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: kanelbullar, Swedish cinnamon rolls, cardamom, fika, baking, yeast bread, breakfast, dessert, European pastry