Swedish Kanelbullar: Soft Cardamom Cinnamon Buns with Pearl Sugar for Cozy Fall Mornings

Stir the warm milk, yeast and granulated sugar together in a large bowl and let stand for 5 minutes until the surface looks foamy.

Serves 12

Ingredients

• 1 cup (240 ml) whole milk, warmed to about 100°F (38°C)
• 2 1/4 teaspoons (1 packet) instant yeast
• 1/3 cup (65 g) granulated sugar
• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons freshly ground cardamom
• 1/2 teaspoon fine salt
• 5 tablespoons (70 g) unsalted butter, softened, for the dough
• 6 tablespoons (85 g) unsalted butter, very soft, for the filling
• 1/2 cup (100 g) light brown sugar
• 2 tablespoons ground cinnamon
• 1 egg, beaten with 1 tablespoon water
• 3 tablespoons Swedish pearl sugar (or coarse sugar)

Instructions

1. Stir the warm milk, yeast and granulated sugar together in a large bowl and let stand for 5 minutes until the surface looks foamy.
2. Add the flour, cardamom and salt and mix until a shaggy dough forms. Work in the 5 tablespoons of softened butter a piece at a time, then knead for 8 to 10 minutes (or 6 minutes in a stand mixer) until the dough is smooth, elastic and only slightly tacky.
3. Cover the bowl and let the dough rise in a warm spot for about 1 hour, until doubled in size.
4. Mash the very soft filling butter with the brown sugar and cinnamon until it forms a spreadable paste.
5. Roll the dough on a lightly floured counter into a 12 x 18-inch (30 x 45 cm) rectangle. Spread the cinnamon butter evenly to the edges, then fold the dough in thirds like a letter so you have a 12 x 6-inch strip.
6. Cut the strip crosswise into 12 ribbons. Stretch each ribbon gently, twist it several times, wrap it twice around two fingers and tuck the end through the center to form a knot.
7. Arrange the knots on two parchment-lined baking sheets, cover loosely and let rise for 35 to 45 minutes until puffy. Meanwhile heat the oven to 425°F (220°C).
8. Brush the buns with the egg wash and sprinkle generously with pearl sugar. Bake for 9 to 12 minutes, until deep golden brown. Cool on the tray for 10 minutes before serving warm.
9. Kanelbullar are the heart of Swedish fika, the daily ritual of pausing for coffee and something sweet with people you like. Sweden even gives them their own holiday, Kanelbullens Dag, every October 4th. Unlike American cinnamon rolls they carry no icing; the perfume comes from freshly ground cardamom in the dough and the crunch from pearl sugar on top, which makes them just as good with morning coffee as they are for an afternoon break.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 41g
• Fiber: 2g
• Sugar: 15g
• Sodium: 115mg