Kanelbullar (Swedish Cinnamon Buns)

 

I'm a huge fan of bread recipes using tangzhong, a cooked flour and liquid paste, because it creates a super soft and fluffy interior.  When I saw that the Jan/Feb 2022 issue of Cook's Illustrated magazine featured a recipe for Kanelbullar (Swedish Cinnamon Buns) using tangzhong I knew I had to make them.  About five years ago I made kanelbullar for this blog, but while they tasted good, I found that after a few hours the finished buns were a bit too dense and hard.  Tangzhong to the rescue!

 

The difference with a Scandinavian cinnamon bun compared to the American version is the addition of cardamom spice and pearl sugar and the omission of an icing.  I like a hint of cardamom, but too much of it can be off-putting for me so I reduced the amount from the recipe.  Without a sticky icing to deal with you can easily freeze these buns to enjoy later, although you may not have any leftovers..they're so good!

Now that colder weather is upon us in the Bay Area it's the perfect setting for hygge (comfort and coziness) and a fika (Swedish coffee break) featuring the kanelbullar and a steaming cup of coffee. 

 

Kanelbullar (Swedish Cinnamon Buns)

Have you heard of hygge?  When the weather turns chilly hygge is all the rage.  But what exactly is it?  In a nutshell, hygge is the art of being "cozy"...think candles, cashmere and warm fireplaces.  On a cold, dreary and grey day I have to say there's nothing better.  The Bay Area was bracing for a major storm this weekend (it's ok, we need the water!) and nothing sounded better to me than staying at home and baking.

I love a good cinnamon bun and the Swedish version, Kanelbullar, has been on my to do list for a while.  They evoke not only hygge, but also fika, the Swedish slang for coffee breaks.  To be perfectly frank I was really drawn to them after seeing this gorgeous photo on Edd Kimber's (aka The Boy Who Bakes) Instagram feed.  There was something about the twisted treats topped with pearl sugar that looked so appealing...I had to make them!

I found the recipe for the kanelbullar on SwedishFood.com.  The dough is similar to any other cinnamon bun recipe except it has the addition of cardamom, a very popular spice used in Scandinavian baking.  The other distinction is how the buns are shaped.  Rather than being rolled up in a log and cut the dough is stretched, twisted and shaped in to a striped round.  I found a great video here on YouTube that shows you how to do this. 

 

These kanelbullar are so good!  Straight from the oven I devoured two of them as they were the perfect accompaniment to a hot cappuccino.  Storm, schworm...I say bring it on!  I'll be inside gettin' hygge with it.