Swedish kanelbullar requires exactly 37% butter-to-flour ratio—American cinnamon rolls use half that, explaining their denser texture.
Cinnamon Buns
Indulge in the warm, gooey goodness of our homemade cinnamon rolls, where tender dough meets a luscious swirl of melted butter, brown sugar, and fragrant spices. With each bite, you'll experience a delightful balance of sweetness and cinnamon that makes for the perfect morning treat. Get ready to impress your taste buds and fill your kitchen with irresistible aromas!
Prep
60
min
Cook
10
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 6 dl /2.5 cups water (600 ml)
🥛Dairy & Eggs(3)
- 200 g soft butter (14 tbsp)
- 200 g butter (14 tbsp)
- 2 eggs
🫙Pantry Staples(5)
- 200 g brown sugar (1 cup)
- 1 package dry yeast (13 g)
- 1020 g (2 liters) / 8.5 cups flour (1.06 kg)
- 200 g (2.2 dl) / 1 cup sugar (200 g)
- 2 tsp vanilla sugar (10 ml)
🧂Spices & Seasonings(5)
- 3 ts cardamom
- 2 tbs freshly ground cardamom
- 1 ts cinnamon
- 4 tbs cinnamon
- 0.5 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Mix flour, dry yeast, sugar, cardamom, and cinnamon.
- 2
Add eggs and water, mix well.
- 3
Incorporate soft butter into the mixture.
- 4
Let the dough rise for 1 hour.
- 5
Prepare the filling by mixing butter, brown sugar, cinnamon, cardamom, vanilla sugar, and salt.
- 6
Roll out the dough, spread the filling, and roll it up.
- 7
Let the rolled dough rise for another 30 minutes before baking.
- 8
Bake for 8–10 minutes at 225°C (435°F).
💡 Pro Tips
- ✓Proof your yeast dough at exactly 78-82°F because yeast activity doubles every 18°F increase, but dies above 95°F - this temperature range ensures optimal rise without killing the yeast.timing78-82°F
- ✓Roll your dough to exactly 1/4-inch thickness before adding filling because thinner dough tears during rolling while thicker dough creates dense, undercooked centers.technique1/4-inch thickness
- ✓Use butter at 65-68°F for the filling so it spreads without tearing the dough but won't melt and leak out during baking - test by pressing gently with your finger.ingredient65-68°F
- ✓Reduce oven temperature to 400°F after the first 5 minutes because the high initial heat (435°F) creates steam for lift, then lower heat prevents burning while ensuring internal temperature reaches 190°F.timing435°F to 400°F at 5 minutes
- ✓Score your rolled log every 1.5 inches with unflavored dental floss rather than a knife because floss cuts cleanly without compressing the delicate dough layers.technique1.5-inch intervals
Share this recipe
Prep
60
min
Cook
10
min
Serves
12
people
Level
intermediate
Share this recipe
Swedish kanelbullar requires exactly 37% butter-to-flour ratio—American cinnamon rolls use half that, explaining their denser texture.
Cinnamon Buns
Indulge in the warm, gooey goodness of our homemade cinnamon rolls, where tender dough meets a luscious swirl of melted butter, brown sugar, and fragrant spices. With each bite, you'll experience a delightful balance of sweetness and cinnamon that makes for the perfect morning treat. Get ready to impress your taste buds and fill your kitchen with irresistible aromas!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 6 dl /2.5 cups water (600 ml)
🥛Dairy & Eggs(3)
- 200 g soft butter (14 tbsp)
- 200 g butter (14 tbsp)
- 2 eggs
🫙Pantry Staples(5)
- 200 g brown sugar (1 cup)
- 1 package dry yeast (13 g)
- 1020 g (2 liters) / 8.5 cups flour (1.06 kg)
- 200 g (2.2 dl) / 1 cup sugar (200 g)
- 2 tsp vanilla sugar (10 ml)
🧂Spices & Seasonings(5)
- 3 ts cardamom
- 2 tbs freshly ground cardamom
- 1 ts cinnamon
- 4 tbs cinnamon
- 0.5 tsp salt (2.5 ml)
👨🍳 Instructions
- 1
Mix flour, dry yeast, sugar, cardamom, and cinnamon.
- 2
Add eggs and water, mix well.
- 3
Incorporate soft butter into the mixture.
- 4
Let the dough rise for 1 hour.
- 5
Prepare the filling by mixing butter, brown sugar, cinnamon, cardamom, vanilla sugar, and salt.
- 6
Roll out the dough, spread the filling, and roll it up.
- 7
Let the rolled dough rise for another 30 minutes before baking.
- 8
Bake for 8–10 minutes at 225°C (435°F).
💡 Pro Tips
- ✓Proof your yeast dough at exactly 78-82°F because yeast activity doubles every 18°F increase, but dies above 95°F - this temperature range ensures optimal rise without killing the yeast.timing78-82°F
- ✓Roll your dough to exactly 1/4-inch thickness before adding filling because thinner dough tears during rolling while thicker dough creates dense, undercooked centers.technique1/4-inch thickness
- ✓Use butter at 65-68°F for the filling so it spreads without tearing the dough but won't melt and leak out during baking - test by pressing gently with your finger.ingredient65-68°F
- ✓Reduce oven temperature to 400°F after the first 5 minutes because the high initial heat (435°F) creates steam for lift, then lower heat prevents burning while ensuring internal temperature reaches 190°F.timing435°F to 400°F at 5 minutes
- ✓Score your rolled log every 1.5 inches with unflavored dental floss rather than a knife because floss cuts cleanly without compressing the delicate dough layers.technique1.5-inch intervals