Swedish Cinnamon Cardamom Rolls — Kanelbullar
Swedish fika classic, cardamom-scented enriched dough rolled around butter, brown sugar, and cinnamon, knotted and topped with pearl sugar.
Scandinavian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk bread flour, caster sugar, yeast, salt, and cardamom in a bowl. Add warm milk, softened butter, and egg yolk; mix to a soft dough. Knead 8 minutes until smooth and elastic. Beat filling ingredients (butter, brown sugar, cinnamon, cardamom) until spreadable.
Bake 1
Place dough in an oiled bowl, cover, and prove in a warm spot 60 minutes until doubled in size. Preheat oven to 220°C (425°F) toward the end.
Build
Roll out dough to a 30cm × 20cm rectangle, 5mm thick on a lightly floured surface. Spread cinnamon butter evenly to the edges. Fold in thirds lengthwise like a letter. Cut crosswise into four 5cm strips.
Wrap
Take each strip and make 2 long slits along its length stopping 2cm from one end. Hold the uncut end and twist the 3 strands together. Wrap the twist around 2 fingers and tuck the ends underneath to form a knot.
Bake 2
Place knots on a lined tray, spaced apart. Cover and prove 30 minutes until puffy. Brush with egg wash, sprinkle generously with pearl sugar. Bake 10–12 minutes until deep golden and fragrant.
Rest and plate
Cool 5 minutes on the tray. Serve warm, 2 kanelbullar per person with strong coffee.
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