Kanelbullar (Swedish Cinnamon Buns)

Melt the butter in a saucepan and add the milk. When the milk-butter mixture is lukewarm and not quite hot, crumble the yeast and mix it in.

Now put in a bowl flour, sugar, salt and the ground cardamom. Add the milk-ferm liquid and quickly knead it into a smooth dough. It’s best to start in the bowl and finish kneading the dough on a floured countertop. Once the dough is nice and smooth, return it to the bowl and cover with a tea towel and let rise in a warm place for about 60 minutes.

In the meantime, combine the sugar, cinnamon and cardamom and melt the butter for the filling.

Now carefully roll out the dough (it’s best to divide it into 2 parts and work one after the other, in case the dough gets too big).

Now brush the dough with butter. Sprinkle evenly with the cinnamon-sugar mixture. Roll the dough lengthwise until you have a long roll. Now cut off strips about 1-2 cm wide and place the resulting snails on a baking tray lined with baking paper, spacing them out sufficiently (they should rise much more during baking).

Let the snails rise again on the tray for about 30 minutes. In the meantime, preheat the oven to 220 °C.

Brush with egg and sprinkle with sugar. Bake in the oven for about 20 minutes.

Preparation Tip:

For the specified amount you need 2-3 baking sheets.

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