Kanelbullar (Swedish Cinnamon Rolls)

Here it is! Our most popular treat... EXPOSED!

The most famous Swedish baked-good is finally getting a post of it's own!

Well, well, well... Here it is, what you've all been waiting for!

So, after many months of testing and editing (and eating a lot of cinnamon buns), I have finally come up with my absolute favorite recipe for Swedish kanelbullar! This recipe combines my grandma’s recipe, quick danish pastry dough and my own little tweaks to make a incredibly light, buttery and soft kanelbullar.

The Greatest Swedish Treat of All Time

I love to cook, and ever since I decided to study abroad in Sweden I have been completely obsessed with Swedish food. Although this recipe isn’t exactly traditional (because of the danish pastry dough instead of a regular dough), it is one of my favorite recipes. I hope you guys give it a go for yourselves and enjoy these little Swedish bites of heaven!

Ingredients

• 1/3 cup (60ml) warm water, 105F-115F degrees

• 2 and 1/4 teaspoons (1 package) active dry yeast

• 1/2 cup (120ml) buttermilk

• 1 large egg

• 1 tablespoon canola oil

• 1/4 cup (50g) granulated sugar

• 1 teaspoon salt

• 2 and 1/2 cups (315g) unbleached all-purpose flour

• 14 Tablespoons (210g) unsalted butter, cold

• Softened butter (about 1/2 cup)

• Cinnamon and sugar for sprinkling

• Egg wash and Swedish pearl sugar for sprinkling

Method

1. Dissolve yeast in a medium bowl with the warm water. Let sit for about 5 minutes until foamy. Add buttermilk, egg, oil and whisk to combine.

2. In a large bowl, combine the flour, sugar and salt. Whisk to combine. Cut up the cold butter into little cubes and add it to the flour mixture. With your hands, crumble the butter pieces into the flour mixture (not too much! You want to still be able to see some pieces of butter).

3. Gently fold the wet ingredients into the dry ingredients with a rubber spatula. Cover with plastic wrap and refrigerate dough overnight. The next day, turn the cold dough out onto a floured surface. Roll into a a rectangle about 1/4 inch thick. Fold the dough (like a letter) into thirds. Wrap in plastic wrap and chill for 15 minutes. After 15 minutes, take the dough out of the refrigerator and repeat the process of rolling it out, folding it into thirds and refrigerating for 15 minutes. Repeat this step another time to make it a total of three times.

4. Cut dough in half (keep one in the refrigerator until you complete the first half). Roll it out into a rectangle about 1/4 inch thick. Spread the softened butter over the dough, then sprinkle it with sugar and a liberal amount of cinnamon. Roll it up, cut it into 12 rolls and place it in a greased baking tin. Brush with egg wash and sprinkle with Swedish pearl sugar. Let rise for 30 mins while you preheat the oven to 420 degrees Fahrenheit.

5. Bake the kanelbullar for around 15 minutes, until they are a lovely golden brown. Enjoy with a cup of Swedish coffee!