Kanelbullar (cinnamon buns)

Makes 9–10 large buns. Or make 24 smaller buns and bake them for 8min. Preferably use a dough mixer, but if you don’t have one you can make the buns by hand.

Click here to see Sara’s step-by-step visual guide to making kanelbullar!

150g butter
500ml milk
50g dried yeast
1.3 litre self-raising flour
150ml sugar
1/2 tsp salt
soft butter, cinnamon powder & sugar for filling
egg and pearl sugar for decoration

Melt the butter and add the milk. The mixture needs to reach 37° – add it to a bowl with the yeast.

Add the flour, sugar and salt. Mix well until the dough is even and smooth. Sprinkle a little flour on top and cover with a T-towel.  Stand the bowl somewhere warm and let the dough prove and double in size; this takes around an hour.

Work the dough for a few minutes in the bowl, then put it on a work bench with some flour and knead for a few more minutes.

Roll out the dough with a rolling pin and make a square (around 30–40cm).

Spread soft butter over the top and sprinkle generously with sugar and cinnamon.

Roll the square up and cut into 5cm sections.

Lay the sections – upended – on a baking tray and cover with the T-towel. Stand for another 30­­-60mins.

Brush the buns with egg and sprinkle pearl sugar on top.

Bake for 15­-20min in the middle of the oven at 200°.

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