A Taste of Swedish Cinnamon Buns (Kanelbullar)

"SWEDISH KANELBULLAR"
This afternoon when I arrived at work there were a plate of warm cinnamon buns sitting on the counter. They had just come out of the oven and the fragrant scent of those cinnamon buns transported me to Sweden, the Scandinavian country famous for its Kanelbullar (Cinnamon Buns). Sweden is famous for many things, one of them being the classic and delicious cinnamon bun. No matter what part of the country you're visiting, you can count on coming across Kanelbullar at a traditional Swedish bakery or at a food market. If you're fortunate enough to have family or friends in Sweden, they might even make homemade Kanelbullar for you.  These beautiful soft buns have a delicate buttery cinnamon filling and a hint of cardamom. In Sweden, cinnamon buns are enjoyed during a coffee break or a FIKA which is a get together with friends. National Cinnamon Bun Day (Kanelbullens dag) is October 4th. Having spent time in Malmo, Sweden I got accustomed to enjoying Kanelbullar whenever possible and now I make my own homemade version until I can someday return to marvelous SWEDEN! 

CINNAMON is one of the best spices on earth and enjoyed in foods ranging from appetizers to soups. Cinnamon is native to the Asian country, Sri Lanka.

CINNAMON BUNS have been around since the late 1700's when

Scandinavian countries started making their own variations

of this tasty bread roll. It was the Swedish that added cinnamon to the 

bread roll and created a delectable pastry. Sweden most definitely has the

world's best cinnamon buns.

KANELBULLAR RECIPE:

Ingredients

35 g yeast

300 ml milk

100 g sugar

120 g buter

1 egg

1 tsp salt

1 tbs ground cardamon

750 g unbleached white flour

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100 g butter (room temperature) 

50 g sugar

2 tbs ground cinnamon

Glaze

one egg

2 tbs water

3 tbs pearl sugar

In a bowl, crumble the yeast and stir in 3 tbs of milk. Melt the butter and pour milk over it. Add the rest of the ingredients into the bowl and knead the dough in a dough mixer for 15 minutes. Cover the dough with a towel and let the dough rise at room temperature for about 30 minutes.

Roll out the dough at about 3 mm thick. Spread room temperature butter on top of the rolled dough. Make a mixture of cinnamon and sugar and sprinkle over the dough. Roll the dough the long way and cut the roll in about 25 slices. Place the slices with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for one hour or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top.

Bake in oven, 220 C for ten to twelve minutes, then allow to cool.

Enjoy KANELBULLAR with a cup of coffee