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Kanelbullar 2.0

https://fannyzanotti.com/ultimate-kanelbullar/
Kanelbullar, un peu comme des brioches
Every year, on the 4th of October, Sweden celebrates Kanelbullens dag: Cinnamon Bun Day. It feels like the perfect excuse to revisit one of my favourite recipes. These buns have been with me for over a decade now. The first version I baked in the summer of 2014 was a little more rustic.
Since then, I’ve spent countless hours calculating baker’s percentages, testing variations and tweaking until I found what felt just right.
What follows is my current go-to recipe (let’s call it version 2.0), followed by the 1.0 recipe for those who want to see where it all began.
Author: Fanny Zanotti
Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 day 1 hour 45 minutes
Makes 14 buns

Ingredients

For the dough

  • 600 g flour
  • 75 g caster sugar
  • 18 g fresh yeast
  • 7.5 g sea salt
  • 4 g hand-ground cardamom
  • 225 g whole milk
  • 150 g eggs
  • 190 g unsalted butter

For the filling

  • 190 g salted butter at room temperature
  • 150 g caster sugar
  • 3 tbsp ground cinnamon

To top

  • 2 eggs beaten
  • pearl sugar

For the syrup

  • 75 g caster sugar
  • 75 g water

Instructions

  • In a large bowl, combine flour, sugar, yeast, salt, and cardamom. Add the eggs and milk. Mix until a dough forms.
  • Knead by hand for around 20 minutes, or in a stand mixer fitted with a dough-hook for about 10 minutes, until smooth, elastic, and just tacky. The dough should stretch into a thin membrane without tearing.
  • Add the butter gradually. By hand, work it in 3–4 additions, smearing and kneading until fully incorporated. In a mixer, add small pieces one by one. The dough will look split at first – keep going until smooth again.
  • Place in a large bowl, cover, and chill. Either proof 1 hour at room temperature, then refrigerate for 2 hours, or refrigerate straight away for at least 8 hours (and up to 24 hours).
  • The next day, line two trays with baking paper. Mix the filling ingredients until smooth.
  • On a lightly floured bench, roll the dough to a 30 × 60 cm rectangle, about 5–6 mm thick. Spread with cinnamon butter. Fold the dough into thirds (like a letter), giving you a rectangle about 30 × 20 cm.
  • Cut into 2 cm strips. Twist and tie each into a knot. Place on trays. Cover loosely and proof until doubled – around 2 hours.
  • Preheat oven to 200°C / fan 180°C. Brush the buns with egg wash, sprinkle with pearl sugar, and bake 12–16 minutes, until golden.
  • For extra shine, brush with hot syrup as soon as they come out of the oven. Cool slightly on a wire rack.