Turn on the oven and bake some kanelbullar on a cold winter day. Kanel is cinnamon and bullar is buns in Swedish. This recipe also has kardemumma (cardamom) in the dough for extra goodness. Instead of a sticky frosting sprinkle some pearl sugar on top. These buns are best served warm straight out of the oven and I bet you can’t just eat one.
3 cups flour
1/4 cup sugar
1 teaspoon cardamom
pinch of salt
1 package instant dry yeast
1/2 stick butter, melted and cooled
1 cup lukewarm milk
For the filling:
2/3 stick softened butter
1/3 cup sugar
1 tablespoon cinnamon
1 egg plus 1 teaspoon water for egg wash
pearl sugar (or coarse sugar) for sprinkling
Combine flour, sugar, cardamom, salt and yeast in a bowl. Add melted butter and warm milk and knead the dough until smooth.
Put the dough in a large greased bowl. Cover with a towel and place in a warm spot for about 1-2 hours until doubled in size.
For the filling mix the soft butter, sugar and cinnamon in a small bowl.
On a floured surface roll the dough into a 15×15-inch square. With a knife spread the filling onto the dough. Fold the dough in half (filling on the inside) and then gently roll it again into a 15×8-inch rectangle.
Cut the dough into 1-inch wide and 8-inch long strips. Twist each strip several times, slightly stretching the dough. Grab one end of the twisted strip and coil it into a knot shape tucking the ends in at the bottom.
Place the buns on 2 greased baking sheets. Cover with a towel and let rest for about 45 minutes or until doubled in size.
Preheat the oven to 350ᵒF.
Brush the buns with the mixed egg wash and sprinkle with sugar. Bake for 15-20 minutes until golden brown.