Kanelbullar

1 May 2011 · 3 comments in Food

Kanelbullar

Cinnamon rolls are a big deal in Sweden. I mean, we even have a cinnamon roll day. It’s probably been a couple of years since I made them, but I’m pretty sure it’s in my DNA. This week, it’s my turn to bake for bake club at work, and I wanted to make something Swedish, so I whipped out my Swedish cookbooks.

Kanelbullar

Swedish cinnamon rolls (or kanelbullar) are not overly sweet or sticky, like the  rolls I’ve come across elsewhere. While cafes and stores will often sell giant buns, homemade cinnamon rolls are usually pretty small and baked in individual patty pans.

Kanelbullar

They’re delicious and standard in most Swedish homes. I can’t remember the number of times I’ve helped my mum make cinnamon rolls.

Kanelbullar

Anyway, here’s a recipe, adapted to work with the ingredients that are readily available in Australia. After all, I can’t get pärlsocker here and fresh yeast is hard to find.

Kanelbullar

Some recipes call for you to mix the filling together, but I prefer to layer it since that’s the way my mum always did it. This time around, I also mixed in some vanilla extract in the butter in place of sprinkling vanilla sugar together with the sugar and cinnamon. They turned out really well. I’m not sure they beat my mum’s version, but hopefully the people at work will like them! If not, I’m sure James will be happy to eat the leftovers.

Kanelbullar

Kanelbullar
(makes around 50)

100 g butter or margarine
500 ml milk
1 tbsp dry yeast
1/2 tsp sugar
150 ml white sugar
1 tsp cardamon
about 1300 ml plain flour

Filling
100 g butter or margarine
100 ml sugar
1 tsp cinnamon
1/2 tsp vanilla extract

Topping
1 egg
slivered almonds (or pärlsocker)

Melt the butter, then add the milk and heat until warm. Mix the dry ingredients together, then pour the warm butter-milk into the bowl.Mix together, adding flour until the dough pulls away from the sides of the bowl. Sprinkle some flour over it and cover with a tea towel, then let rise until doubled in size, around 1 hour.

Mix softened butter for filling with vanilla extract and set aside. When dough has risen, knead it, then divide in two and roll each half out into a big rectangle. Spread with vanilla butter, then sprinkle with sugar and cinnamon. Roll up, cut into individual pieces, roughly 2 cm wide. Place in patty pans, cover with a tea towel and let rise for another 20 minutes.

Heat oven to 200ºC. Brush rolls with lightly beaten egg, then sprinkle with slivered almonds. Bake for 810 minutes.

{ 3 comments… read them below or add one }

Laura May 2, 2011 at 2:49 am

Mmmm… yummy! :)

Preita May 2, 2011 at 5:03 am

They look wonderful! I might actually like these rolls :) I like that they are sprinkled with almonds like Pulla (my family is Finnish). I will have to bake up a batch.

Lauren May 21, 2011 at 9:53 am

These look delicious! Thanks for sharing!

Leave a Comment

Previous post:

Next post: