Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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Step by Step Frosted Sticky Buns a Mennonite Heritage Recipe Brunch Breakfast
4 c warm water
2 T yeast
1 c instant mashed potatoes
4 eggs
1 c soft butter salted
1 c sugar
1 1/4 T salt
10 c bread flour
stick for the bottom
for each half sheet
1/2 c butter melted
1 1/2 brown sugar
2 T vanilla
4 T water
frosting
6 c powder sugar
1 c soft butter
3 tsp vanilla
add 1/2 c water slowly until you like tickness
bake 350 for 20 min
Cinnabon-like Sticky Bun Recipe
Prepare yeast:
1/4 cup warm water
1/4 TSP sugar
1/2 TSP active dry yeast
Mix together in small bowl, set aside 10 mins.
In large bowl
1 cup warm water
2 tbsp sugar
2 tbsp melted butter
1/2 tsp salt
Add bubbly yeast mixture to large bowl and
2 1/2 cups flour
Mix well
Knead for ten minutes or until dough is smooth and no longer sticky
adding 1/2 cup more flour on counter (if kneading by hand) or into mixer.
Put into buttered bowl, cover and let rise
1 hour or until doubled.
Filling
1/4 cup softened butter
1/2 cup brown sugar
1 tbsp cinnamon
Roll out doubled dough (or pat out if too sticky)
spread softened butter generously,
sprinkle brown sugar and cinnamon.
Pat filling into dough.
Roll up and cut into pieces and put in buttered pie plate.
Let rise 1/2 hour
Bake 25-30 minutes St 350°
Flip immediately onto plate and let cool!
Enjoy!
4 different ways to shape CINNAMON BUNS | Sweden, Belgium, England
4 Different bakeries & ways to shape the buns. Have a look how they are done in Stockholm, London and Antwerp.
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OCJ - Sticky Buns
This is Sticky Buns, part of our 2016 Buns Show.
You can learn more about Ooma's Cookie Jar at
Music used in this video is generated by Sonic Fire Pro from SmartSound. For information about music licensing, refer to:
Grandma's Perfect Sticky Buns Recipe
Grandma's Perfect Sticky Buns Recipe
In two round 9-inch (23cm) pans
_______________
Sweet Dough Ingredients:
3/4 cup milk
1/4 cup butter
2 eggs
3 cups bread/high-gluten flour
1/4 cup + 1 teaspoon sugar
1/2 teaspoon salt
1/4 cup lukewarm water
1 package of active dry yeast
_______________
Sweet Dough Instructions:
Add the yeast packet and 1 teaspoon of sugar to the cup of water: let rest for 30 minutes to activate the yeast.
Microwave milk and butter until butter is nearly melted.
Save one cup of flour and the yeast mixture, then mix all remaining ingredients together until mixed well.
Once mixed, add the yeast mixture and additional flour, and mix that well.
Add more flour if necessary, to gain proper consistency, as seen in the video.
Knead the dough for at least ten minutes to stretch out that gluten.
Allow dough to rise for 60-120 minutes, depending on environment.
_______________
Butterscotch Ingredients:
***PER PAN***
1/3 stick butter
1/3 cup C&H-brand brown sugar
1 tablespoon of corn syrup
1 teaspoon of tap water
1/4-to-1/2 cup of halved pecans
_______________
Butterscotch Instructions:
Melt butter in the 9-inch pans, on the stove top, on a low heat.
Add the water, corn syrup, and C&H brown sugar to the pan and stir until completely dissolved.
Arrange pecans to your liking.
***NOTE: if you like more butterscotch, use two tablespoons of corn syrup instead of just one***
_______________
Rolling Ingredients:
1 tablespoon of cinnamon
1/2 cup granulated fine white sugar
4 tablespoons of butter (soft or melted)
_______________
Rolling Instructions:
Preheat your oven to 375F (190C).
Split the dough in half.
With a rolling pin, roll half the dough into a large rectangle.
Spread the butter on the dough, then liberally apply cinnamon sugar.
Make the first rolling action by rolling and pinching the roll onto the dough.
Roll until finished, then pinch the end closed.
Slice the dough into 12 rolls, then place them into the butterscotched pans.
Place into the oven on the bottom rack, for ten minutes, while you prepare the other pan the exact same way.
After ten minutes, move the bottom pan to the top rack, with the new pan on the bottom shelf.
After another ten minutes (twenty minutes total), remove the top pan and place it to cool, then move the bottom pan to the top rack.
Ten minutes later, you can flip the cooling pan, which is ready-to-serve: ten minutes after that, you can do the same with the second pan.
***NOTE: as the rolls cool, the butterscotch will change, going from a more loose/runny butterscotch to a more firm/caramel butterscotch - it's all about what you prefer and it's quite nice to sit and eat them for an hour, watching the butterscotch change***
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