Happy Kanelbullen's Day!!

Yesterday was cinnamon bun day in Sweden, but I say why not celebrate it all week? 😏 This tasty treat is one of Swedes absolute favorites, and although it's quite "vardaglig" (common) it definitely deserves a special day to celebrate and enjoy! The scent alone will drive you mad with desire to add another 5 lbs. to your hips; and the taste with the sweet bread and the crunch of the pearl sugar on top adds just another layer of yumminess. The thing is that a Swedish is actually pretty small so you savor every bite unlike a Cinnabon in the States that will never end, and in my opinion, leaves you feeling pretty gross. 

Here is the recipe I like. If I can buy fresh yeast, then I do because I think it makes all the difference. I hope that you like it too! https://sweden.se/culture-traditions/cinnamon-buns/

(Note: Please allow some time to make these, they need time to rise, but if you are in a rush a little tip I learned while living in Sweden was to turn the oven on very low and let them rise in the oven.)

Mums!

Twist your buns

Here's a good looking recipe for the Swedish National Treasure, kanelbullar c/o Swedish Dreamish.  Thank you Anna for letting me share your recipe.  And check out how cool she twisted the buns.  OK, don't get your buns in a twist - it's not that hard! ;-)  And if it comes out wrong they still taste oh so good.  Yummy with a nice cup of coffee.  Enjoy!

CINNAMON TWIST KNOTS
Soft, fluffy, doughy - a delicious treat!

INGREDIENTS
1 package dried yeast (2 ¼ teaspoon)
5 3/4 - 6 1/4 cups flour (14-15 dl)
1/2 tsp salt
150 g butter (softened)
2 cups and 4 tsp milk (5 dl)
1/2 cup Swedish syrup (1 dl)*

Blend dried yeast with flour (save a little for later when kneading the dough).
Melt butter in a pan, add milk and warm it to 104F (40 C), use a thermometer to get exactly right temperature.
Mix together flour, salt and syrup and add to the warm liquid.
Blend well, either by hand or by using a food processor to a shiny and smooth dough that doesn’t stick to the bowl, approximately 5 minutes.
Let the dough rise under towel for about approximately 30 min.

Filling
75 g soft butter
4 tbs sugar
1 tbs cinnamon

Put the dough on the table and knead it well with your hands before rolling it, add a little bit extra flour if the dough is sticky and knead to a soft, non sticky.
Divide the dough into two sections and roll out each into a rectangular shape of about 10 x 18 inches
(25 x 45 cm).
Spread butter and sprinkle sugar and cinnamon on each square, don't be afraid to sprinkle extra, more yummy!
Roll together from the long side and cut in 18-20 pieces.
Place each piece on the side that was cut into a paper cupcake wrapper and place on baking sheet. 

Repeat with the second square.
Cover and raise for 30 minutes.
Put the oven on 450F (225).

Topping
Egg
Pearl sugar**

Whisk together egg and brush the tops, sprinkle pearl sugar on top.
Bake in oven about 5-8 minutes or until golden brown. Cool on rack under towel.

* Anna says you can substitute 3/4 cup sugar and 1/4 maple syrup for the Swedish syrup or "sirap".

** A specialty sugar that is larger than usual - you could use turbinado or just skip this step.