Swedish Cinnamon Buns came to my attention through Ron at Lost in a Pot, where you'll find lots of Swedish recipes. Then I read dozens of recipes for the buns. Then, of course, I went all Frank Sinatra and "did it my way!"
My recipe uses my by-hand make-ahead method, whereas Ron mixes his kanelbullar dough in an Ankarsrum Assistent Original (that's not a typo, it's Swedish), a completely different type of mixer I first heard of a few years ago when writing a magazine article.
I baked a half batch (12) one day, and a half batch the next, using a different shaping method, which I think makes a prettier bun for me. But I'll tell you how to do it both ways in the recipe directions. (Sorry I didn't take photos of the prettier buns.)
My research indicates that even some "real" Swedish people making "real" Kanelbullar make a big roll and cut it into slices just like American cinnamon rolls. So I think what makes them Swedish is the use of cardamom in the dough. I don't know. And Ron says Kanelbullar never have icing, which makes me very happy!
As you might expect, I skip the traditional sprinkling of pearl sugar as I don't like to eat it and I think the buns are prettier without it. But those who do use the pearl sugar differ in when they put it on the buns; some after the egg wash before baking; others after a brushing of sugar syrup after baking. You decide.
The "authentic" Swedish Kanelbullar experience probably includes a cup of coffee or a glass of milk, but my inauthentic experience includes tea. What will you have with your Kanelbullar?
Swedish Cinnamon Buns - Kanelbullar
(Makes 24)
The Cardamom Dough
3 1/4 dip-and-sweep cups (16.25 ounces/461 grams) unbleached all-purpose flour
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons instant yeast
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
1 cup (8 fluid ounces/237 ml) milk, microwaved 1 to 2 minutes in 2-cup glass measure until hot but not boiling
5 tablespoons (2.5 ounces/grams) unsalted butter, cut into about 6 slices and added to heated milk
1 large egg, room temperature
The Cinnamon Filling
1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1 tablespoon cinnamon
1/4 teaspoon salt
The Egg Wash
1 large egg, lightly beaten
1 teaspoon water
1 Start the dough the day before. In large bowl, whisk together 2 cups flour, sugar, yeast, cardamom and salt. In 2-cup glass measure, microwave milk until hot but not boiling, about 2 minutes in my microwave; stir in pieces of butter to melt. Add warm liquid and egg to flour mixture, and stir until thoroughly combined and smooth. Stir in 1/2 cup of the reserved flour to form a soft dough.
2 Leave the dough in the bowl. Using the remaining 3/4 cup of flour, flour one hand and sprinkle some of the flour over the dough. Lightly squish the dough around in the bowl with one hand (not really kneading!), adding a little of the reserved flour at a time. If baking all 24 buns, proceed with Step 3a. If baking 12 one day and 12 the next, see Step 3b.
3a Gently shape the dough into a smooth ball (it will be sticky). Place in lightly oiled bowl (I use a 2-quart glass measure); lightly oil surface. Cover with oiled plastic wrap. Refrigerate overnight.
3b Divide the dough into two equal (about 16 ounces/454 grams) pieces and shape each into a smooth ball (they will be sticky). Place each in a lightly oiled 4-cup lidded Pyrex bowl; lightly oil surface. Cover with oiled plastic wrap or lid. Refrigerate overnight.
4 Next day, make the filling (full or half batch) by creaming together filling ingredients; let cold dough (full or half batch) stand at room temperature for an hour or so to warm up a bit before shaping. Punch down the dough by pressing down in center and folding in edges; cover and let relax in bowl for 20 minutes. Line 1 or 2 large baking sheets with parchment paper.
5a Full batch: Turn dough out onto lightly floured surface, and roll out to 18x12-inch (46x30 cm) rectangle. Spread the cinnamon filling evenly over one long half of the dough, leaving 1/2-inch border. Fold the plain half over the half with the filling to make an 18x6-inch (46x15 cm) rectangle.
5b Half batch: Turn dough out onto lightly floured surface, and roll out to 9x12-inch (23x30 cm) rectangle. Spread a half batch of the cinnamon filling evenly over one short half of the dough, leaving ½-inch border. Fold the plain half over the half with the filling to make a 9x6-inch (23x15 cm) rectangle.
6 Using a straight edge and sharp knife or plastic pizza wheel, cut the filled dough into 24 (or 12, if half batch) 6x3/4-inch (15x2 cm) strips. Twist and tie the buns (or make a simple spiral), and place them on the lined baking sheet(s), spaced so as to not touch once they rise. Cover and let rise until doubled, about an hour or so.
How to Twist and Tie the Buns: Holding onto one end of a strip, twist it several times, coil the twisted strip around your index finger twice, and tuck the end down through the opening in the center. OR just make a simple spiral of the twisted strip and tuck the end under the bun. That's what I did for my second batch, and I think it makes a prettier bun!
7 Preheat oven to 450F/230C/Gas8. In small bowl, whisk together the egg and water. Brush the risen rolls with the egg wash just before baking. As soon as you put the pan in the oven, reduce heat to 400F/205C/Gas6. Bake for about 15 minutes, until deep golden brown.
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Jean