Home Bake Box: Kanelbullar

Kanelbullar, perhaps more well known as traditional Swedish cinnamon buns, were my final bake box to test and review. Created after the First World War when ingredients like sugar, eggs, and butter were no longer as heavily restricted, the cinnamon rolls didn’t became popular for another 30 years, in the 1950s when expensive ingredients like cinnamon could be purchased. In 1999 it was decided that Sweden would celebrate the 40th anniversary of the kanelbullar with a National Cinnamon Bun Day. The anniversary is celebrated on October 4th each year,  giving you plenty of time to practise the recipe in advance.

kanelbullar 2

This one’s not a quick bake – as they are bread rolls rather than pastry, they require kneading and proving  over a few hours, however, the results were well worth the wait. I’d never made anything like these before, but I was pleasantly surprised, and I think they were actually my favourite Home Bake Box recipe to make, and, of course, eat. They also went down very well with my friends and housemates so I would definitely recommend them, as long as you are already familiar with baking techniques.

Ingredients for 8-10 buns:
(I made 12)

200ml milk
80g unsalted butter
1 medium egg
400g strong white bread flour
50g caster flour
7g fast action yeast
½ tsp cardamom
½ tsp salt

80g unsalted butter
1 medium egg, beaten for egg glaze
50g caster sugar
1 tsp cinnamon
pearl sugar for topping


  1. Heat milk and butter in a small saucepan over a low heat until the butter has melted, leave to cool
  2. Once cool, mix in 1 medium egg (if you do this before the mixture has cooled the egg will cook)
  3. Place your flour, sugar, cardamom, yeast and salt into a bowl and add in the liquid mixture
  4. Work the mixture into a dough with your hands, knead for 10 minutes until the dough is elastic
  5. Place the dough in a bowl and cover with Clingfilm. Leave to double in size for an hour
  6. To make the filling, mix together the cinnamon, sugar and butter and heat over a low heat until it forms a paste
  7. On a lightly floured surface work the dough for another 5-10 minutes. Flatten into a rectangle shape and roll out to about 10×12 inches to an even thickness
  8. Using a spatula, spread the filling evenly over the dough
  9. Roll the dough carefully into a sausage shape from the longest edge
  10. Use a knife to cut into evenly-sized slices (try not to press too hard as this will crush the dough and cause it to lose its shape)
    kanelbullar 1
  11. Place the rolls on a lined baking tray, cover with a tea towel and allow to rise for 45-50 minutes
  12. Preheat your oven to 180° (or 160° if fan assisted, and Gas Mark 4)
  13. After proving, brush the rolls with the egg wash and sprinkle on some pearl sugar before baking in the oven for 20-25 minutes or until golden brown


kanelbullar 5

-Lucy Lincoln

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