Sunday dish – Kanelbullar, Swedish cinnamon rolls
When Rebecca came up with the idea of devoting a themed month to Northern European cuisine, I was a bit critical at first. Because unlike them, I don’t have a great connection to the Nordic countries, as I am drawn more and more into the warmth and I’ve never really dealt with the cuisine of the region. On closer inspection of the idea, however, I found that so many Nordic dishes have become commonplace here that I couldn’t even identify them as such, such as graved lax, crispbread or Kanelbullar, Swedish cinnamon rolls. So I’m a fan of Nordic cuisine after all!
In addition, it is of course good to deal with exactly those topics that you are not very familiar with if you want to broaden your (food) horizon.
After all, there are enough Nordic restaurants and cafés in Berlin that have long been on our to-do list and are waiting to be tested by us.
For some time now, I’ve also made it a small mission to test out where the best cinnamon rolls in town are. The best-known cinnamon rolls are probably those from Zeit für Brot , but an insider tip is to stop by Arket on a shopping tour on Ku’Damm and snack on the crispy, spicy versions of Kanelbullar in the café of the Swedish fashion store.
For everyone who is also interested in the cinnamon roll mission, we will publish a list of the top cinnamon roll cafes in Berlin in our theme month.
First of all, today there is a cinnamon roll recipe that I tested for the first time. With yeast pastries, there is always a bit of excitement about how the result will come out of the oven. But this was really easy and worked really well. Nice and juicy and tasty. There is not quite enough time for bread, but after all, no Kanelbullar master has fallen from heaven.
Kanelbullar – Swedish cinnamon buns
For the dough
- 500 g of flour
- 10 g fresh yeast
- 50 grams of sugar
- 1 tbsp vanilla sugar
- 100 g butter
- 125 ml of milk
- 150 ml buttermilk
- 1 egg
- 1 pinch of salt
For the filling
- 150 grams of sugar
- 1 tbsp cinnamon
- 50 g butter
For the glaze
- 1 tbsp milk
- 100 g powdered sugar
- 1/2 lemon
Gently heat the milk and buttermilk in a saucepan and crumble the yeast.
Mix egg, sugar, vanilla sugar and salt well in a bowl and add to the milk.
Put the flour in a large bowl and gradually add the liquid mixture and knead.
Melt the butter in a saucepan and add it to the dough and continue to knead into a smooth dough.
Cover the dough well and let rise in a warm place for at least 5 hours (if possible, up to 24 hours).
After the dough has risen well, roll it out on the work surface into an approx. 1 cm thick rectangle.
For the filling, melt the remaining butter and brush the dough with it. Mix the cinnamon and sugar and spread generously over the dough.
Roll up the dough and cut into 8 pale-sized rings and spread on a baking sheet lined with baking paper.
Bake the cinnamon rolls at 180 degrees for about 25 minutes.
The cinnamon rolls are ready when they have risen nicely and baked until they are golden brown.
For the glaze, mix the powdered sugar, milk and lemon juice and brush the warm cinnamon buns with it.