Click here to see Sara’s step-by-step visual guide to making kanelbullar!
50g dried yeast
1.3 litre self-raising flour
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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