🔵 How To Make Kanelbullar Swedish Cinnamon Buns Recipe

🔵 How To Make Kanelbullar Swedish Cinnamon Buns Recipe

welcome friends today in the kitchen we
are doing a viewer request we are making Kanelbullar , Kanelbullar, Kanelbullar, Kanelbullar it’s a Swedish Kanelbullar
Swedish cinnamon buns it’s a Swedish cinnamon bun or cinnamon roll and so it’s not really part
of my heritage at all I don’t ever remember having one here I’m pretty sure
that there’s probably lots of places in Toronto that sell them it’s just not
something I’ve ever had so I did a lot of research and a lot of testing all
right and added bits and pieces of different recipes together to get
something that I liked so this may not be completely traditional Kanelbullar I’ve made
a couple of changes so that it works here
in North America and the first change that I made are really the only change
that I made is concerning the yeast all of the Swedish Kanelbullar recipes that I saw used
fresh yeast a yeast cake that they broke up and put into the recipe for most
North Americans that’s not really something that we can get our hands on
we’re pretty much all going to get the same yeast from the supermarket either
in a jar like this or in a little a little tin foil sachet so I had to
change it to do that and that’s pretty much the only difference and then I just
sort of picked and choose all of the variations because there is quite a lot
of variation in this recipe so first things first the yeast is in the water
and I’m just getting that to dissolve while that’s dissolving into the stand
mixer is flour and I’ve tried this with bread flour and all-purpose flour and
I’d have to say that Canadian all-purpose flour works really well it’s
got a little bit higher protein content than American all-purpose flour so you
might want to use bread flour if you’re in the States to that is sugar this is a
very sweet dough very sweet dough next in is some salt and then ground cardamom
now I’m using green cardamom we have a video and I’ll
link to that up here all about cardamom the different kinds of cardamom in
Scandinavia they would probably use a white cardamom which has pretty much
exactly the same flavor because it is just green cardamom that has been
bleached to take up the color and you lose a little bit of the flavor but you
then don’t see sort of those dark flex throughout the dough so if seeing
cardamom flex in your dough is a problem switch to white cardamom but again in
North America you’re not really going to see it you might have to search pretty
hard at specialty shops or special specialty spice places to get it I know
that where I am in Toronto almost impossible to find so I’m gonna live
with the specks now we’ll put that on to the stand mixer and we’ll deal with the
rest of our wet ingredients now all of the Swedish recipes only used milk I
have switched out and put a little bit of water in because I found that these
yeast that we use here in North America doesn’t dissolve terribly well in milk
and you end up with little bit of crunchiness from the undissolved yeast
so I dissolved it first in water and then we’ll mix that into the milk and
cracking the egg will just give that a bit of a mix to mix the egg in the milk
and everything together break the yolk and I just find mixing the egg into the
milk makes it easier to mix in here at the very start so all of the wet
ingredients go in and we just turn the mixer on and bring the dough together
into a ragged mass now I’m a big fan of the Otto Lee’s or
Otto lies rest in any sort of yeasted dough making what the rest does it
allows the flour to fully hydrate and that hydration starts an enzymatic
process which releases all of the things that the yeast need to eat and also the
process of making gluten you’re right it’s not a true Otto lies rest but even
doing this will certainly help the whole process downline and make the buns taste
better so I’ll see you back here in 20 minutes okay now we start adding the
butter and you want to add just a little bit at a time and let the dough pull it
in this may take longer than you expect sometimes it takes a really long time
you just have to be patient wait for it to happen don’t rush it okay so all of
the butter is now incorporated into the dough and when I say in the dough
I mean you don’t see any big chunks hanging out the dough still looks really
sticky kind of ragged and now we start the timer on the kneading process and I
say timer very sort of tongue-in-cheek vaguely because the time will always
vary the time will vary on the temperature of your day the stand mixer
that you’re using or whether you’re doing it by hand this really is a
process that you need to watch it and touch it to find it when it’s done and I
really encourage you to play with it when you touch the dough right now it
feels greasy buttery and greasy and you want the dough to lose that feeling it
really is quite a visual transformation and if you’ve never done it before don’t
worry you’re kind of gonna know and even if you don’t know just go a little bit
longer it’ll be okay I would err on the side of a little bit longer than not
enough that’s just me other people might
counsel you to do something different this is something that as you get used
to bread it’s going to come to you it’ll be okay just give it a shot
so kneading okay I think I think we’re good
so let’s get this out on the bench I really do encourage you to play with
your food the best way to sort of gain knowledge about what state you’ve you’ve
got this – is to actually touch it and play with it and as I play with this I
think I’ve got it in a good spot so into the bowl and we’re gonna put a cover on
it and we’re just gonna let that rest for about 20 minutes it’s not gonna rise
too much in that 20 minutes depending on how warm your kitchen is this really is
just a rest stage and now we move on to the filling and all of the recipes that
I looked at had a fair bit of variation in the filling some of them had cardamom
in the filling and some of them didn’t I’ve opted to not put it in because I
think there’s enough cardamom in the dough
next up is almond paste or marzipan some had it some didn’t I’m gonna put it in
because in my tests I really liked it I think it brought a lot of flavor to the
filling the next variable is sugar some had a lot of sugar some had very little
sugar some had brown sugar some had white sugar I found the one that I
really liked was a very little bit of vanilla sugar and vanilla sugar isn’t
something that is easy to find here you can get it in a little packet and
there’s about a tablespoon of vanilla sugar in the little packet so what I do
is I just chop up vanilla pods and stick them in a jar of sugar and the flavoring
goes into the sugar so I’m gonna break up the marzipan first before I add the
butter and now the butter butter at room
temperature works best and of course cinnamon can’t have cinnamon buns
without cinnamon now it’s time to roll out the dough I’ve
got a marble slab you don’t need a marble slab I’ve just put it down
because I found that this size is the perfect size that if I roll the dough
out to sort of meet almost to the edges I’m gonna get the right size for when I
fold it in shape of the buns now no flour I think it’s very important that
you don’t put down any flower you want this dough to stick to your countertop
and when I say stick it’s not actually going to stick it’s just kind of tacky
and it keeps the dough from bouncing back too much if it’s if you’ve got
flour here this is just going to keep shrinking you’re gonna roll it out and
it’s going to contract back you’re gonna roll it out it’s gonna contract back so
we’ll just roll this out into a rectangle roughly the size that I’ve
written on the screen because I don’t really know how big this piece of marble
actually is there once a while you can just grab it at the corner and pull it
out look at that don’t be afraid to touch the dough don’t be afraid of the
dough everything will be fine it may rip a little bit but you know just sort of
tug at it look at that in almost no time we’ve got it right out to the edges now
it’s time for the filling and you want to cover the entire piece of dough with
the filling sorry I was snacking on it just before I turn on the camera you
want to cover the entire surface with it you can use I’m using a rubber spatula
you can use an offset spatula you can use the back of a spoon whatever you’ve
got get it on there in a nice even layer now
the next step is what separates the amateurs from the pros I saw this done
three or four different ways probably more than that some people just rolled
this up and then cutoff buns and put them in a tray just like a cinnamon bun
that you would find in any mall in North America there’s a very famous company
that makes them other people folded this over like a letter so they folded it to
the one third down and then one third up so it was kind of like a letter and
you’d have a layer of dough in between two layers of filling and then they
would wrap it up like a knot I tried that I tried that and I just I just
couldn’t get it right couldn’t get it right at all
other people I saw I just folded it over in half and then cut it and twisted it
and folded it and I was slightly better at that so that’s what I’m gonna go with
today now I’m gonna set out two baking trays and I’ve got parchment paper in
them and are you ready for this so roughly halfway I’m going to cut this
with the pizza cutter and then roughly halfway I’m going to cut it again
and the same over here and then halfway halfway halfway see pattern and then one
last time okay so this is where it gets a little
bit messy the way that I have been making these into a knot is fairly
simple so you just grab it and you pull it and this dough is just so beautiful
and pliable it’s gonna stretch take two fingers and you wrap it around and you
wrap it around and then you come over and then you go under and you end up
with a knot now my knot isn’t beautiful not beautiful at all and with practice
I’ll get better but you know what in all the test batches not once did anyone who
took a look at the finished bun say that’s ugly I’m not eating that they
were gone in an instant so what it looks like and what it tastes like not always
you know together so 15 more to go and now I’m just gonna cover these with
a towel and let them rest before we bake them you don’t need to use plastic wrap
or anything like that just a towel works great okay so we should be ready to go
and these look great so my not on this one has come apart not
fantastic but for the most part they held together pretty well
so I’ve got a I’ve got an egg wash here and you just want to egg wash the tops
of each of the buns and an egg wash is just an egg beating together with a
little bit of water to thin it out now the egg wash is just going to help them
Brown up and be nice and glossy when they come out of the oven
the final thing before they go in the oven is this and this is pearl sugar
little sugar crystals little sugar rocks and you’re supposed to put a couple on
top of each one and into the oven just great out of the oven and the next thing
you want to do is take a sugar syrup which is just a simple syrup and brush
it on top to maintain that gloss now I baked these both trays in the oven
at the same time I just halfway through the bake switch the trays around so that
they baked evenly and they were in there for about 15 minutes but use a
thermometer to make sure that they’re baked
somewhere around 205 degrees Fahrenheit internal temperature and these were
baked perfectly can you boot er yes you did that fairly well but not really not
really no not really I’m so sweet cinnamon buns um and but they’re tight
looking not although you can see that this not they part I’ve tried yeah and
it sort of looks like boba fett so it’s afraid not it is yeah it’s frayed some
of them worked it well I mean some of these some of these are nice well at
this point your head it looks like you’re hitting about forty percent so
that’s pretty good I mean I’ve only tied I don’t know it does another no shoes no no I wear slip-ons I haven’t tied to
many of these and I imagine if you tied them every day they would look beautiful
I watched some Swedish chefs tie these knots that just looked wonderful but
then I think well that guy’s been doing it for 30 years
it’s skill and practice it’s like anything right skill in practice though
it’s hard even though it’s come apart it’ll taste great it’s going to smell
it’s great yes so one of the things I find
interesting about the name though mm-hmm is the canelle part like that’s the most
common way in so many languages say that’s what they say cinnamon it sounds…
cinnamon is like the only is like the anomaly English is the only language
that says cinnamon everybody else has some version of a canelle or can you
there’s really soft mm-hmm the dough is just wonderful to work with the the milk
and the butter is just so glorious mm-hmm very soft and very tasty but it’s
not just cinnamon no flavors in there mm-hmm cardamom cardamom she’s got it
yeah yeah there’s something else that I can’t quite put my finger on almond Oh
almond yeah I wouldn’t have expected that so sure uh-huh almond and that’s
that there’s a variation some recipes called for the almond paste something
didn’t want the almond paste I kind of liked it so I put it in I really like I
really like the the cardamom yeah yeah I like but yeah it’s very good I think I
could mmm I could just keep picking at this all day you know you have something
and you just you don’t really eat one but every time you walk by you pick off
a little bit and somehow it disappears let’s go back to the tying it into a
knot if you want to make this and you’re terrified of tying into a knot because I
was terrified of tying it into a knot the first time
just roll it like a regular cinnamon bun cut it off put it on tray absolutely no
shame in doing that because I saw a lot of Swedish chefs and home cooks doing it
that way so go right ahead um buttery sugary and if you bake these
make sure that you’ve got a lot of friends coming over you take them to
work too and get rid of them because you’ll eat
them all and then you’ll feel sick cuz that’s what’s gonna happen to me
thanks for stopping by see you guys soon enjoy How to make Swedish cinnamon buns Kanelbullar

100 thoughts on “🔵 How To Make Kanelbullar Swedish Cinnamon Buns Recipe

  1. The word Pineapple is like Cinnamon. most languages use some variation of "ananas" https://i.imgur.com/pFTwBXv.jpg

  2. Thanks for yet another wonderful video,

    This does not apply to this specific recipe, but all the vanilla sugar I have come across in Sweden is actually more like icing sugar and not regular sugar.

    I hope this helps in the future. =)

  3. Totally using your recipe next time I make kanelbullar.

    Two more swedish recipes you should try: Semla (traditionally eaten on the last tuesday before the fast, somewhere in february) and Lussebulle (eaten around S:t Lucia's day on december 13). For the latter, you'll have to make some Glögg too.

  4. Tips!
    Pärlsocker in Swedish is not the same as pearl sugar, even though the literal translation is the same; they're a bit less than half the size.
    Rolls are indeed as common, if not more. We call them kanelsnäcka/kanelsnäckor, which means cinnamon sea-shell/sea-shells.

  5. While your buns look gorgeous and probably taste lovely, I do have to say I have never seen them done that way. My grandmother used to make them in large batches basically every month, and she always rolled them because it helped them bake more evenly. This is also how I see them being made in every cafe and store all over here in the south of Sweden (Skåne). The simple syrup also looked like it was a little to liberally applied, but hey, that may just be up to personal preference. 🙂

    Anyway, I enjoyed this a lot. Seeing something that I see as a little-known old time classic being appreciated outside of my home country makes my day all the better with a tinge of patriotism. I hope these delicious treats become something of a staple for you guys as it has been for me in the past.

  6. Im Swedish and I have never made kanelbullar this way. I have always melted the butter on the stove. Stir in the milk and warm it to 36 degrees C. Then put the yeast in and stir. Then mix it with flour and the other stuff. Am I the only one??

  7. Marzipan in a korvapuusti/cinnamon bun? I’ve never heard of that , I guess it’s some weird Swedish thing.🤢🤮

  8. In Sweden its a sin to not have a cold glass of milk when you eat a freshly baked hot kanelbulle. Just sayin….

  9. Swede here! I've learnt to twist the strips of dough before turning it into a knot. It keeps the filling from falling out a bit more, as well as making it a bit more evenly dispersed 🙂

  10. That pearl sugar is way to big! not at all the size we use in Sweden… its supposed to be smaller and you use more of it…
    Apparently it may also be called Nib sugar based on looking up the English Wikipedia article going from the Swedish (my usual way of finding the English words for stuff)
    Also cinnamon buns are my crack cocaine :p

  11. A common, and lazier, way to do them is just to apply the filling, then roll up the sheet of dough and cut it into round discs. Though with anything like this, the more layers you get in it the better they taste, so the lazier you get the more "bready" it becomes. And as someone else said, pearl sugar, or just a simple glacing of icing sugar and water can add a similar touch of sugar as you first bite into it.

  12. You did a decent job of it, but the almond paste is the first I hear of using in a kanelbulle (although it does sound pretty tasty), nor have I heard of bleeched cardemum. I was pleasantly surprised that you would go for the knot, bold move. The filling, the way I know it, is just soften some butter up, spread it on the dough and sprinkle the cinnamon and sugar over it.

  13. I'm Swedish and I approve of this clip! <3 And your pronunciation is spot on! This is a staple in our "fika dags"! Also, never heard of white cardamom! O= Cardamom flakes in kanelbullar is sexy! Also 2, these actually look more like the Swedish Kardemumma Bullar (the best recipe I have takes 2 days, the doe ferments twice). PS. Grats to your silver play button!

  14. Wow that pearlsugar does not look like ours in sweden. That looks more like small marshmallows then the real deal…

  15. Dont take the rest to work. Put them in the freezer, they hold a long time there (so it´s possible to make alot at once).

  16. I bought some Vanilla flavored Stevia for coffee… made by NOW… got it at the health food market… now add that to the sugar also…. then ya a double sweetener. Cut down the sugar…in the recipe. make normal taste… test… then try the double… i'll let ya know… since i have it all…

  17. being swedish and baking these pretty often (with A LOT of butter) I actually never heard of bleached cardamom, also using dry yeast, much easier 😛

  18. What is this? I'm a Swede and have NEVER seen a "Kanelbulle" looking like this…. I mean whats with that sugar? :S

  19. I'm impressed by your "knotting" skills, bloody master level. Most of us tend to take the easy route here. Make a large thin square with the whole dough and spread the cinnamon paste on the whole thing. Then roll it like a roll cake and cut it into pieces – done.

  20. My mother in law rolls them like regular cinnamon rolls and lets them proof in cupcake liners. She always makes half the batch cinnamon and half cardamom since my husband does not care for cardamom.

  21. You know what? Hold me accountable, but I’m gonna start cause you’ve inspired me. I’ll start off baking 🙂

  22. you make them very differently than me. i start with melting the butter then adding the milk and heat it to body temperature aka 37 C* pour it into the mixer then slowly adding the fresh yeast. and when it has disolved i add the sugar and then the flour slowly and just enough so that it stops sticking to the sides of the mixer bowl. i let it rise for like 30m. then i flatten it out and spread butter on it with a butter knife and sprincle sugar and cinnamon. i roll it up and slice the roll and put them on a oven tray and let them rest. then i come back another 15m later and i brush egg on top of them and sprincle pearl sugar on top and into the oven and done 🙂 but as you say there are many ways and recipes for kanelbullar 🙂

  23. Try diffrent type of fillings, like any type of jam or marmelade, lemon curd, really thin slices of apple or pear, nutella, or top it off with a tablespoon of vanillacream. The variation is limitless, just keep the dough as is.

  24. In the south of Norway, we call this Kanelisvingen, but their rolled, as he explained at the end of the video.

  25. Nice!

    Though, I've only ever seen the darker cardamom (I'd call it black, not green, but hey…). Also, we usually melt the butter gently and mix it into the milk/yeast, or simply heat the butter in the milk at the same time. Simplifies the process a lot. I'm not a fan of almond paste in anything and putting it in cinnamon buns is sacrilege! 😀

  26. man, Toronto has almost 3 million people living there…how is it impossible for you, to get some normal ingredients?
    and by the way: if you have an IKEA shop in Toronto, they usually have a "food corner" and there you can buy Kanelbullar, most times frozen

  27. I actually do it like this: Melt butter, add milk and sugar, confirm it's not too hot. Then disolve the yeast in the liquid in the bowl and add salt and cardamom. Then I add the flour.

  28. Awesome work, great buns! You makes us, Swedes, proud. Living without fresh yeast, that must be true hell 🙂

  29. You should try making Franzbrötchen. Despite what some recipes might tell you, there should never be any marzipan in a Franzbrötchen.

  30. As a swedish person i give you 10/10! Gj ! 🙂 you should make a ”semla” sometime! Would be really cool!

  31. I live in Denmark and when I lived in Copenhagen I used do do all of my shopping across the bridge in Malmö, Sweden. I use a lot of cardamom in my baking and I have never in my life even heard about white or bleached cardamom, and certainly never seen it. Swedish kanelbullar always have the dark speckles of cardamom in them, well at least the ones I know from Skåne län do.

  32. Pear sugars are too big and you need to put more oon top. Also no sugar suryp. Also if you put a few twists in the strip before you wrap it and press the end of the knot together. 🙂

    Almond paste is usually used by the bakeries but at home poeple usually just use butter,sugar and cinnamon.

  33. Pearl Sugar is to large, should be smaller and a lot more of it. It's my favorite part to eat pieces with lots of pearl sugar on them. On some buns with less filling, I just eat the top with the pearl sugar.

  34. For swedish desserts I recommend Daim tårta, or Daim cake. It's a cake based on grounded hazelnuts, with whipped cream and crushed daim bars. Daim is a swedish chocolate bar, based on hard caramel and chocolate. You should be able to find it easily from any swedish food import service.

  35. I bake different kinds of bread and buns regularly, and I always use dry yeast. Just mix it with the flour. I would not use marcipane in the filling, it gets too sweet for me. The buns should be sweet, but not overly sweet. Bleached cardamom is not a thing in Norway either. We have more or less the same ingredients as the swedes have. What you would often see in a Norwegian bakery, are sun-buns – made from the same douch, shaped in a bun and squeezed flat. Make a dimple in the middle – not through – and put a spoonful of thick custard there. When it is baked, mix confectionary sugar and water to a thick ising, and pipe it around the "sun" like rays. It is delicious. An idea for another day?

  36. Great Video!
    I would totally love if you would make Semlor (Semla) sometime, easily the best thing in swedish pastries if you ask me! 🙂

  37. (My wife is Swedish) You can freeze the final product and simply microwave them. Not as fresh but so you can enjoy them for some time.

  38. In Minneapolis, you can get fresh yeast pretty easily from places like Cub, it's in the dairy section by the cream cheese. The only brand they seem to carry is Red Star here, however, you can also get it from Whole Foods ( and you can have it delivered via Amazon, though I'm not sure if I would trust that )

  39. im not even into cooking… i mean i DIG food, but this channel is really cool n interesting n engaging…great work. I know you're history is in tv but still, really pro production value, simple, yet slick n pro…superb channel

  40. I make kanelbullar all the time, and do it with dried yeast that I just mix in with the flour. No need for water.

  41. Dear Chief,
    I am from Saudi Arabia specifically from a village which satuated in the south region.
    I did kalenbullar yesterday and the testing was magical.
    Thank you very much for teaching us this magnificent recipe 💞🌺🌼

  42. Cinnamon buns here in Finland are so ubiquitous from homemades to every single cafe to ready made in super markets to being synonyms with coffee breaks to all kind of social gatherings that I'm always for a second surprised when I don't see them anywhere else outside the Nordics when I travel. One of the few things to do that.

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