DISH RESEARCH · Bread
Swedish Cinnamon Bun
Also known as: Kanelbulle
Karolina Sparring’s kanelbullar make a milk-and-butter wheat yeast dough, fill it with a separate butter, sugar and ground-cinnamon mixture, slice the roll into twenty paper-cased buns and finish them with egg wash and pearl sugar.
About Swedish Cinnamon Bun
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Karolina Sparring’s kanelbullar for Arla roll a butter-and-milk wheat yeast dough around a separate butter, sugar and ground-cinnamon filling. Egg wash and pearl sugar finish the twenty buns.
Thin butter slices are combined with most of the wheat flour, granulated sugar, salt and crumbled yeast. Warmed milk is worked in until the dough is smooth, and the covered dough rises.
The reserved flour is used for rolling out the dough into a rectangle. A separate butter portion is spread over it, then the filling’s sugar and ground cinnamon are scattered on top.
The dough is rolled from its long side and cut into twenty pieces. They stand cut-side up in paper cases and rise under a baking cloth before being brushed with beaten egg and topped with pearl sugar.
The buns bake until golden and cool on a rack under a baking cloth. Arla suggests a glass of cold milk with the buttery cinnamon buns.
Ingredients in Swedish Cinnamon Bun
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Cow Milkbinder
- Butterfilling
- Sugarsweetener
- Cinnamonfilling
- Cardamomseasoning
- Eggcoating
- Yeastbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.