Kanelbullar (cinnamon bun)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Dissolve yeast in the milk. Put flour, 50 g sugar, egg, salt, cardamom and 75 g soft butter in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes (until the dough has doubled).

2. 2

   Briefly knead the dough with your hands on a floured work surface, then roll out rectangularly (approx. 20 x 50 cm). Melt 50 g butter. Remove 1 tablespoon of butter. Brush the dough with the remaining butter. Mix 50 g sugar and cinnamon. Take off 1 tablespoon, sprinkle the remaining sugar-cinnamon evenly on the dough. Roll up the dough from the long side and cut into 16 slices. Put snails on 3 baking trays lined with baking paper, press the ends of the dough firmly and flatten them again. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until light brown.

3. 3

   Take off 1 tablespoon, sprinkle the remaining sugar-cinnamon evenly on the dough. Roll up the dough from the long side and cut into 16 slices. Put snails on 3 baking trays lined with baking paper, press the ends of the dough firmly and flatten them again. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until light brown. Brush hot snails with some butter and sprinkle sugar-cinnamon over them. Serve lukewarm or cold

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
210 kcal

CARBS
29 g

FATS
8 g

PROTEINS
4 g