Swedish Cinnamon Buns (Kanelbullar)
swedish cinnamon buns
tie the knot
Ingredients:
Dough
1 cup milk
1/4 cup unsalted butter
3 cups all-purpose flour, plus more for kneading
1/4 cup white granulated sugar
1 packet (2 1/4 teaspoons) instant-rise yeast
1 teaspoon ground cardamom (optional)
1/2 teaspoons kosher salt
Filling:
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
2 tablespoons ground cinnamon
2 teaspoons ground cardamom (optional)
1 teaspoon vanilla extract
Finishings:
1 egg, beaten
Glaze:
2 cups powdered sugar
4 tablespoons heavy cream or milk
2 tablespoons melted butter
1 teaspoon vanilla
pinch of salt
Preparation:
To make the dough, in a small saucepan over medium low heat, melt the butter with the milk. Once hot and melted set aside to cool.
Once the milk and butter mixture are warm to touch, not hot. (about 110ºF)
In a large mixing bowl add the flour, sugar, yeast, cardamom, and salt. Mix with fork or whisk until combined.
Make a well in the center of the flour and add in the warm milk and butter mixture.
Stir until a shaggy dough begins to form. and turn dough out onto a floured surface.
Knead the dough for 5-10 minutes, or until smooth and soft, form a ball. (When you poke the dough with your finger it should spring back)
Place the dough ball into a clean, greased bowl and cover with a damp towel or plastic wrap. Place in a warm spot and allow to rise for 45 minutes to 1 hour. (or until doubled in size)
While the dough is rising, make the filling. In a medium bowl, add all of the filling ingredients and mix until smooth and combined.
Once the dough has risen, punch it down with your fist and turn out onto a floured surface.
Roll out the dough into a large rectangle. (~22 x 15 inch).
Spread the filling out evenly over the dough.
Like a letter, fold the left third of the dough in towards the center and then fold the right third of the dough over that towards the center.
Gently roll out the dough to squeeze out any bubbles that may have formed and to roll the dough out a bit more.
Using a pizza cutter or a knife, cut the dough into strips widthwise.
Take one strip and twist while gently stretching the dough. (it should double in length.
Grab one end of the strip and with the other hand, wrap the dough around two fingers twice, then loop the rest of the dough over and underneath tying the dough into a knot. (For a video reference of the knot tying process check out Gimme Some Oven!)
Transfer the dough knots to a large parchment-lined baking sheet, cover with a towel and allow to proof for 45 minutes to 1 hour.
Preheat the oven to 375ºF.
Brush the dough buns with the egg wash and bake for 15-17 minutes.
To make the glaze, whisk all ingredients together until smooth, the glaze should be runny enough to drip.
Once the buns are golden and baked, drizzle them with the glaze while still warm.
Enjoy!
recipe adapted from Gimme Some Oven