Cinnamon Buns (Kanelbullensdag)

Cinnamon Buns | A Dutchie Baking 
You have to love a country that celebrates the glorious cinnamon bun, or any baked good for that matter. Sweden celebrates “kanelbullensdag” every year on the 4th of october. Since Sweden is like my second home country, I thought I might celebrate this day today and bake some lovely buns. It’s not too late to get baking yourself! You can bake these buns seperately on a baking sheet or in bun cases (shouldn’t those technically be pants?) and decorate with nib sugar. You’ll notice the recipe is a little different, in Sweden they often measure in deciliters. Don’t let that scare you off though, it always works out well. Just keep to the recipe!
 
 

Cinnamon Buns | A Dutchie Baking

 



Kanelbullar (Cinnamon Buns)

Ingredients dough:


25   gr fresh yeast or 8 grams of active dry yeast

50   gr butter or margarine
300 ml milk
1/2 dl sugar
pinch of salt
8     dl (about 400 grams) bread flour 

Ingredients filling:


50    gr butter or margarine

2      teaspooon cinnamon
1/2  dl sugar

Ingredients topping:

1 egg, beaten
nib sugar


1. Crumble the (fresh) yeast in a bowl. Melt the butter or margarine in a saucepan or in a microwave for about 30 seconds on 800W (max). Add the milk to the butter and let the mixture cool down to 37C/99F. When cooled down, add some of the butter/milk mixture to the (fresh) yeast to dissolve it. 
 
2. Then add the rest of the liquids, the sugar, salt and almost all the flour. Save a bit of the flour for later. Knead in a stand mixer or by hand until the dough comes away from the sides of the bowl. Do not overknead! This dough does not need much kneading. Leave to rise in a bowl covered with cling film for 30 minutes. 
 
3. While your dough is rising, preheat the oven to 250C/480F and mix the butter, cinnamon and sugar for the filling. Then when your dough has risen (it does not rise that much), incorporate the remainder of the flour, kneading until the dough is smooth again. Roll it out to a sheet of 30x40cm (12×15 inch). Spread the filling out over the dough with a (palette) knife. Roll the sheet up from the long side, then cut the roll into 2cm (0,8 inches) pieces. Put these pieces in bun cases or on a baking sheet lined with greaseproof paper.
 
4. Leave the buns to rise, covered with a cloth, for 20 mins. Then brush them with the eggwash and sprinkle with nib sugar. Put the buns in the preheated oven and bake for 8 mins. Leave to cool on a wire rack covered with a tea towel. Store the buns in a resealable bag or container.
 
 
Enjoy!

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