Swedish Kanelbullar Recipe (Cinnamon Buns)

Happy Thursday everybody! 

As some of you may know, I live in southern Sweden with my boyfriend and have lived here for 6 years now. I almost feel part-Swedish, to be honest! 
Food and cakewise, I don't tend to make so much Swedish-styled food or bake their cakes. But today, I asked my mum (who is a baking goddess, I must say!) for a bit of help making the famous Swedish "kanelbullar" which translated mean CINNAMON BUNS! I love all things cinnamon so these have def' been my favourite little cakes while living in Sweden.
You can do this cakes as some bun-like-rolls, or as a loaf. Whichever you prefer! 

40 buns:

Ingredients: (I included the Swedish names of the ingredients so you can see from the picture below)
Vetemjöl - flour - 800g
Strösocker - white caster sugar or white syrup - 1dl
Kron Jäst - yeast - 50g (1 packet)
Smör - butter or margarine - 150g (room temp.)
Kardemumma - cardamom - 2 teaspoons
Milk - 5dl
Half a teaspoon of salt
Stora Bullformar - large buncases

The filling:

Butter or margarine - 150g (room temp.)
White caster sugar - 1dl
Cinnamon - 2 tablespoons 

To brush on at the end:

1 egg
Pärlsocker - large sugar bits

In Sweden, "kanelbullar" are so popular, they even print the recipe of the flour bag.

1. Put on oven to 200-250deg. Warm the milk so it's warm to the touch.

2. Crumble up the yeast in a bowl and pour over the milk. Stir. Add the butter/marg. in cubes, the sugar/syrup, salt and finally the cardamom.

3. Add the flour but save some for the rolling-out of the dough later on.

4. Work the dough (5mins with a mixer, 10mins by hand) until it feels "smooth". 

LEAVE FOR 30 MINUTES COVERED WITH A TEA TOWEL IN A WARM PLACE FOR THE YEAST TO RISE.

When the dough looks like this, it's ready!

5. Knead the dough and divide into 4 parts.

6. Roll the dough to about 5mm thick.

7. Stir the sugar, cinnamon and butter/marg. for the filling in the buns. Add evenly on top of the rolled-out dough.

8. Roll into a long "sausage", get a knife and slice the into smaller rolls. (Each section rolled should create about 10 smaller rolls). If you wish to make a loaf instead, just put the "sausage" into a loaf-tin on top of some baking paper.  

9. Put each small roll faced-down in bun cases on a tray (or the loaf). Cover up with a tea towel & leave for 40 mins. 

10. Whisk the egg and brush on top of the buns/loaf, & add the sugar bits. Put in oven to bake for 5-10 minutes, depending on how well-done you would like them to be.

11. Leave to cool. 

Anyway everyone! I really hope this recipe works for you! It was not easy translating and explaining a Swedish recipe but I hope (with help from the pictures) you can make some for yourself! 
LOVE,

IMOGEN GRACE

x