Cinnamon Buns

Kanelbullar

Ingredients12

• all-purpose flour500 g
• granulated sugar100 g
• ground cardamom1 tsp
• salt1 tsp
• fresh yeast25 g
• milk250 ml
• butter, melted75 g
• egg1
• butter, softened (for filling)100 g
• brown sugar100 g
• ground cinnamon2 tbsp
• egg, beaten (for glaze)1

Method

1. Warm the milk and melt the butter, then dissolve the fresh yeast in the mixture and let it stand for 5 minutes.
2. In a large bowl combine flour, granulated sugar, salt, and cardamom; add the yeast mixture and the egg, then knead until the dough is smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
3. While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and ground cinnamon until a smooth paste forms.
4. Turn the risen dough onto a lightly floured surface, roll it into a rectangle about 30×40 cm, spread the cinnamon‑butter filling evenly, then roll the dough tightly and cut into 12 equal pieces.
5. Place the buns on a parchment‑lined baking sheet, cover loosely and let them proof for 30 minutes. Preheat the oven to 220 °C (430 °F).
6. Brush the tops with the beaten egg, bake for 8–10 minutes until golden brown, then transfer to a wire rack to cool.