Who does not like the little wonders from Sweden? Ever since leaving Sweden in January, I am really missing those sweet, delicious little things. Having them sometimes for breakfast was just so utterly delicious. Back in Austria, I was not able to find “Kanelbullars” that tastes nearly as good as the ones in Sweden, so i decided to give it my own go. I thought especially with the upcoming Easter brunch this might be a handy recipe. Personally, I like cinnamon buns that have more cinnamon than sugar as filling and are really moist. Unfortunately I do not have the talent for moist cinnamon buns and my homemade ones always tend to be really dry….. until today! Recently I read in another recipe that you have to put a clean but wet kitchen towel on top of the freshly baked cinnamon buns, after they have finished baking. Of course I had to try this and I can say that this technique is approved, not only by me, but all the other friends I shared the cinnamon buns too! So there you go!

For the dough:

• 13g yeast (25g fresh yeast)
• 250ml warm milk
• 80g butter, melted and cold
• 40g sugar
• 400-500g flour
• 1 tbsp. grounded cardamom
• 1 tsp. salt
• 1 egg

 

For the filling:

• 80g soft butter
• 1 tbsp. flour
• 1 tbsp. ground cinnamon
• 1/2 tbsp. grounded cardamom
• 1/2 tbsp. vanilla sugar
• 80 g sugar

 

1. In a bowl mix together all your dry ingredients! In a small bowl mix the butter and milk and heat it up until it is warm. Add the egg and half of the milk into the dry ingredients and knead until you have a dough. If the dough is to dry, add some milk until you have a compact dough. Let it rest for an hour, or until it is doubled in size.
2. For the filling, mix all the ingredients together until you have a spreadable mixture.
3. Roll out the dough with some flour, until you have a 40×50 cm big piece. Then spread the filling evenly on top. Fold it over, in half! Then cut ca. 16 strings from it. Every string you have to twist and then fold it into a knot. Tug the ends underneath! Spread the knots on a baking tray with some parchment paper on it, put a kitchen towel on top and leave to rest for 30 minutes.
4. Preheat your oven to 200C°! Bake your kanelbullars for 10-12 minutes, until they are golden and brown. When you take them out of the oven, you can put some hail sugar on top, then take a wet kitchen towel and put it on top of the freshly baked cinnamon buns. The towel will keep them moist. All you have to do now is to make yourself a cup of coffee and enjoy!