How to make Swedish Cinnamon Buns (Kanelbullar)

[@regular-joe]

It was a treat for me when I was little to pick out the cardamom seeds from the pods and grind them in a hand crank coffee mill when mom made julekage at Christmas. I'll always use the seeds from the pod rather than the powder.

[@Nina-tt1co]

Made cinnamon buns using your recipe and I loved it and now I' can't stop making them :-) my kids enjoy ed them

[@Judixify]

Hiya! I just made these last night, and they are delicious! I had to change it a little bit, used vanilla instead of cardamon, and a simple glaze instead of the pearl sugar. Sooo good!

[@aleeshaaziz9609]

Oh my goodness, I made these and they turned out absolutely amazing! So soft and the hint of cardamom flavour is so good. Thank you!:)

[@patrikvonkohler8739]

I am glad I found this video. I tried googling Swedish recipes on how to make them, but they never explained how to roll the dough and put the filling inside. This video was very helpful! Thank you

[@FiveEuroFood]

Hi Susie - you should avoid putting any yeast-based baked good in the refrigerator, such as bread or these... the temperature will have a negative effect on the texture of the food! You can just put them in a tin or tupperware box... something to keep them out of the air. Heat them up in the microwave for a few seconds when you want to eat them again - really good :)

[@FiveEuroFood]

Haha, I have the same problem - I made the "mistake" of giving some once to my parents and sister, and now whenever they visit, all they want me to make is "cinnamon buns" all the time :p

[@Judixify]

I used the vanilla because I didn't have any cardamon, and I was too lazy/impatient to go to the store. Maybe also because I love vanilla. :) I'll have to see if I can find some in the store next time I go!

[@kinjat561]

Having heard a lot about 'em, its about time im gonna try these kanelbullar at home :)

[@FiveEuroFood]

Ah, ok... nice idea. Vanilla's never wrong - I do hope you get a chance to try with cardamom as well though... it's got an amazing flavour. On early morning flights within Sweden they used to serve these on-board the planes with coffee. The smell of them warming filled the whole cabin of the plane... mm, good times! :)

[@jodasaatte80]

You gotta love cinnamon buns. Some simple tips and twists: 1. Use the same recipe to make vanilla buns(vaniljbullar) if you like vanilla better. Same dough but vanilla sugar/extract instead of cinnamon in the filling. 2. Sugar glace(caster sugar & water) instead of beaten eggs for a sweeter crust. If you want you can use both, eggs before and the sugar glace when the buns are done(and warm). 3. Almond flakes instead of pearl sugar(perfect if you use the sugar glace and don't want more sugar). 4. Use almond paste as a supplement to sugar for a stickier filling.

[@FiveEuroFood]

Oh yay, I'm so pleased! :). I never tried them with vanilla... did you sub that because you don't like cardamom? I know some people aren't a fan... personally I love it! Good call with the glaze as well. I've seen it done... ultimately as long as you get a nice hint of sweetness on top it's all good :)

[@JillColonna]

Jings - this is when I really wanted smellavision!

[@mrvmht1]

I am trying right now :) Thank you very much! I am gonna suprise my wife!

[@HappySwedishPancake]

They look lovely but I'd recommend baking them at a higher temperature (about 220-230C) for 6-8 min. That'll give them a nice crust and they'll still be moist in the middle And there can never be too much cinnamon! (or butter) ;D Oh and if you put the cardamom in the butter milk mixture the dough will absorb more of its flavour. I''m so happy you like kanelbullar, I do too ^^ Love from Sweden.

[@FiveEuroFood]

Thanks! I must admit that I'm not such a fan of crusty cinnamon buns. I moved to Sweden now and I almost never buy cinnamon buns from the bakeries in ICA or Willys because they always have a "crispy" crust around them which I think seems weird. Good tip about the cardamom in the milk... I'll remember it next time! It's been so long since I made these actually... it's making me want to do it again!

[@HappySwedishPancake]

Oh, I see~ Well, smaken är som baken, delad. ;D The superstore buns have so much cr-p in them so you shouldnt eat them anyway ;)

[@2694aurora]

Can I use Cardamon powder? If I can is it the same dose (1tbsp??) Thanks

[@FiveEuroFood]

Hi there - I'd try to use cardamom pods if you can. Ground cardamom doesn't have such a strong flavour unless it is really fresh. 3tsps - 1tbsp should be fine though, if you have to! :)

[@FiveEuroFood]

For some reason your other comment isn't showing up, but you should knead the dough for about 5 minutes... hope that helps! :)

[@ThuyhangNguyen-bz1qu]

i think we can

[@ThuyhangNguyen-bz1qu]

why don't you get some cardamom powder at shop? we dont need take a time for crush

[@FiveEuroFood]

+Thuyhang Nguyen Cardamom powder just "vanishes" into the dough. Part of the attraction is being able to see tiny pieces of cardamom. It varies the appearance and provides a stronger cardamom flavour. In my experience, ground cardamom loses its flavour really quickly as well, so you either need to use it very quickly, or use a lot, or both.

[@Lukannio]

Strange english

[@FiveEuroFood]

What's strange about it? The fact that I enunciate? :p