Kanelbullar / Cinnamon Buns


(32-48 buns)

5g sugar
15g dried active yeast
100g cold/lukewarm water
50g boiling water
(or 50g fresh yeast)

350ml lukewarm milk (40oc) (500ml if fresh yeast is used)
200ml sugar
175g butter (room temperature)
850-900g strong white flour
1/2tsp salt

100g soft butter
75g grated marzipan
75g ground almonds
50ml sugar
2tblsp ground cinnamon or to taste

2 eggs, sugar and flaked almonds for topping

If you find anywhere to buy fresh yeast that is the easiest but I have not found a convenient source of fresh yeast so I use dried active yeast, if the latter is used the first thing to do is to activating the yeast by mixing the sugar, water and yeast in a large bowl and leave for 10minuts until frothy. (If fresh yeast is used, dissolve in half the milk before proceeding as below.)

Add the warm milk, sugar, half the flour, salt and butter and mix well. Gradually add the remaining flour until the dough will separate from the bowl. Place the dough on the work top and dough for a minute (not like other dough that take 10-15min), put the dough back in the bowl, cover and leave to prove for 60minutes.

Whilst the dough is proving, mix the butter, marzipan, ground almonds, sugar and cinnamon for the filling. The mixture should be very soft and easily spreadable.

Once the dough has doubled in size, divide it in two equal parts and flatten one part to a rectangular approximately 5mm thick. Spread half the filling mixture evenly over the rectangle and roll it up like a Swiss roll. Cut the roll into 16-24 evenly sized pieces, and place on two oven trays (with baking paper) with the cut face upwards. Cover and leave to prove for another 30minuts.

Repeat with the second piece of dough.

Preheat the oven to 225oc.

Once the buns have proved, mix the eggs with a fork and spread a thin even layer on the buns using a brush then sprinkle them with sugar and/or flaked almonds. Bake in the middle of the oven for 8-12minuts until golden brown. Leave covered on a cooling rack to cool.


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