Cinnamon rolls. Kanelbullar. Kanelbulle. After seeing many #kanelbulle-grams from Ewen, when he was swanning around in Scandinavia; I knew I HAD to make them..and well, quite frankly; it was easier, and cheaper than jumping on the next flight over to stuff my face with all the kanelbulle I could find. Long weekends are made for overachieving. Whilst I should have been cleaning the house, I deemed it too hot to be upstairs, yet perfect weather for proving dough. Having watched many youtube videos on shaping the dough as well, I was ready for kanelbulle combat.
Grinding cardamon pods in the Thermomix, the smell of freshly ground cardamon was intoxicating. The smell of the baked kanelbulle was pure ecstasy. The smell is still lingering today. I love it. I totally love it. They are traditionally topped with pearl sugar, but I topped mine with chopped slivered almonds instead; almost as pretty! Also, I think I need a bigger kitchen bench; click here to see why. These don’t taste like your American style cinnamon buns, but they are fragrant, and lovely with a cup of coffee.
Kanelbulle / KanebullarPrint Recipe
- 2/3 cup butter
- 2 cups milk
- 2 tablespoons active dry yeast
- ½ teaspoon salt
- ½ cup sugar
- 2 teaspoons ground cardamom I prefer to start with whole cardamom seeds and grind them myself, because you end up with larger and more flavorful bits
- 5 cups all-purpose flour
- 1 cup almond paste I cup blanched almonds + 1/8-1/4 cup sugar blended in food processor
- 8 tablespoons butter at room temperature
- 3 teaspoons ground cardamom
- 3 teaspoons cinnamon
- 1 egg beaten
- Pearl sugar you can find pearl sugar at select grocery and import stores
- Paper baking cups you will need 24-30 depending on the size of your cinnamon rolls
- Melt the butter in a saucepan and add milk. Heat to 110-155 degrees, which if you are testing by touch, should be slightly warmer than lukewarm.
- Place yeast in a bowl and add a small amount of the mil mixture, stirring until the yeast is dissolved. Add the remaining liquid, salt, sugar, cardamom and about 2/3 of the flour, mixing to combine. Knead the dough until it’s smooth and elastic. Add in more flour, but keep a ½ cup aside. The dough is ready when it no longer sticks to the sides of the bowl. Cover with a cloth and set in a warm place to rise. Let it rise until the dough has doubled.
- While dough rises, make the almond paste and prep the filling, by combining all ingredients in a bowl and mixing together until smooth.
- Punch the dough down and knead a few times in the bowl, then turn out onto a lightly floured surface. Knead in the remaining flour.
- Roll out the dough into a large rectangle on a lightly floured surface.
- Spread the filling over the dough and fold into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough.
- Cut the dough into strips, about 2 cm wide. Cut each of the strips to split them down the middle but stop about 2 cm from the top. With each 2 cm strip, twist the two parts together to make a rope. Twist into a bun and place in a paper baking cup.
- Cover and let rise for an additional 30-60 minutes.
- Brush with beaten egg and sprinkle with pearl sugar.
- Bake at 425 degrees Fahrenheit for 8-10 minutes.