Swedish kanelbullar dough ferments overnight at 39°F, creating those signature chewy spirals that American versions completely miss.
Cinnamon Buns
Indulge in the warm, gooey goodness of our homemade cinnamon rolls, drizzled with a luscious icing that takes them over the top! With a dreamy blend of cinnamon and brown sugar wrapped in soft, pillowy dough, these treats are perfect for breakfast or a sweet afternoon pick-me-up. Get ready to fill your kitchen with irresistible aromas and satisfy your cravings!
Prep
45
min
Cook
15
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 120g water (warm) (4.24 oz)
- 50g water (1.76 oz)
🥛Dairy & Eggs(2)
- 60g unsalted butter (softened) (4.2 tbsp)
- 120g whole milk (warm) (4.24 oz)
🫙Pantry Staples(5)
- 400g bread flour (3.2 cup)
- 40g granulated sugar (0.2 cup)
- 100g brown sugar (0.5 cup)
- 50g granulated sugar (0.25 cup)
- 3g yeast (0.11 oz)
🧂Spices & Seasonings(2)
- 5g cinnamon (0.18 oz)
- 5g salt (0.18 oz)
👨🍳 Instructions
- 1
In a stand mixer, mix dough ingredients on low, gradually increasing to medium speed for 10 minutes until a dough forms.
- 2
Cover and let rise in a warm place for 30 minutes.
- 3
Roll out dough into a 50x25cm rectangle.
- 4
Spread cinnamon filling onto 2/3 of the rectangle.
- 5
Fold and roll dough into a 30x20cm rectangle.
- 6
Divide into 8 4cm strips.
- 7
Cut through the middle of the strip, but not all the way.
- 8
Twist and shape into a knot, pinching the ends together tightly.
- 9
Let rise for another hour.
- 10
Brush the buns with a beaten egg.
- 11
Top with pearl sugar.
- 12
Bake at 220 degrees for 15 minutes.
- 13
Prepare glaze by simmering sugar and water for 3-4 minutes.
- 14
Brush the buns with glaze when they’re still warm from the oven.
💡 Pro Tips
- ✓Develop gluten structure by mixing dough for exactly 10 minutes at medium speed - this creates the elastic network needed to trap CO2 during rising and prevents dense, heavy buns.technique10 minutes medium speed
- ✓Maintain dough temperature between 75-78°F during the 30-minute rise because yeast activity peaks at this range, producing optimal CO2 generation for light texture.timing75-78°F for 30 minutes
- ✓Roll dough to exactly 50x25cm thickness (about 8mm) because thinner dough tears during shaping while thicker dough creates dense layers that don't bake evenly.technique50x25cm (8mm thick)
- ✓Leave 1/3 of the rectangle unfilled with cinnamon mixture to create a proper sealing edge - filling prevents proper adhesion and causes unraveling during baking.technique2/3 filled, 1/3 plain
- ✓Pinch twisted knot ends with 2-3 pounds of pressure and tuck underneath because insufficient sealing causes buns to unravel as steam builds during the first 10 minutes of baking.technique2-3 pounds pressure
Share this recipe
Prep
45
min
Cook
15
min
Serves
8
people
Level
intermediate
Share this recipe
Swedish kanelbullar dough ferments overnight at 39°F, creating those signature chewy spirals that American versions completely miss.
Cinnamon Buns
Indulge in the warm, gooey goodness of our homemade cinnamon rolls, drizzled with a luscious icing that takes them over the top! With a dreamy blend of cinnamon and brown sugar wrapped in soft, pillowy dough, these treats are perfect for breakfast or a sweet afternoon pick-me-up. Get ready to fill your kitchen with irresistible aromas and satisfy your cravings!
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- 120g water (warm) (4.24 oz)
- 50g water (1.76 oz)
🥛Dairy & Eggs(2)
- 60g unsalted butter (softened) (4.2 tbsp)
- 120g whole milk (warm) (4.24 oz)
🫙Pantry Staples(5)
- 400g bread flour (3.2 cup)
- 40g granulated sugar (0.2 cup)
- 100g brown sugar (0.5 cup)
- 50g granulated sugar (0.25 cup)
- 3g yeast (0.11 oz)
🧂Spices & Seasonings(2)
- 5g cinnamon (0.18 oz)
- 5g salt (0.18 oz)
👨🍳 Instructions
- 1
In a stand mixer, mix dough ingredients on low, gradually increasing to medium speed for 10 minutes until a dough forms.
- 2
Cover and let rise in a warm place for 30 minutes.
- 3
Roll out dough into a 50x25cm rectangle.
- 4
Spread cinnamon filling onto 2/3 of the rectangle.
- 5
Fold and roll dough into a 30x20cm rectangle.
- 6
Divide into 8 4cm strips.
- 7
Cut through the middle of the strip, but not all the way.
- 8
Twist and shape into a knot, pinching the ends together tightly.
- 9
Let rise for another hour.
- 10
Brush the buns with a beaten egg.
- 11
Top with pearl sugar.
- 12
Bake at 220 degrees for 15 minutes.
- 13
Prepare glaze by simmering sugar and water for 3-4 minutes.
- 14
Brush the buns with glaze when they’re still warm from the oven.
💡 Pro Tips
- ✓Develop gluten structure by mixing dough for exactly 10 minutes at medium speed - this creates the elastic network needed to trap CO2 during rising and prevents dense, heavy buns.technique10 minutes medium speed
- ✓Maintain dough temperature between 75-78°F during the 30-minute rise because yeast activity peaks at this range, producing optimal CO2 generation for light texture.timing75-78°F for 30 minutes
- ✓Roll dough to exactly 50x25cm thickness (about 8mm) because thinner dough tears during shaping while thicker dough creates dense layers that don't bake evenly.technique50x25cm (8mm thick)
- ✓Leave 1/3 of the rectangle unfilled with cinnamon mixture to create a proper sealing edge - filling prevents proper adhesion and causes unraveling during baking.technique2/3 filled, 1/3 plain
- ✓Pinch twisted knot ends with 2-3 pounds of pressure and tuck underneath because insufficient sealing causes buns to unravel as steam builds during the first 10 minutes of baking.technique2-3 pounds pressure