Kanelbullar (cinnamon buns)

Name: Kanelbullar (cinnamon buns)
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 300 ml Milk; 1⁄2 Cubes (21 g) fresh yeast; 500 g + some flour; 50 g (approx. 50 g) + 5 tablespoons sugar; 7-10 Tbsp Salt; 1 knife tip according to cardamom; 1 Egg (Gr. M); 75 g + 50 g soft butter; 1 heaped teaspoonful of cinnamon; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

300 ml Milk
1⁄2 Cubes (21 g) fresh yeast
500 g + some flour
50 g (approx. 50 g) + 5 tablespoons sugar
7-10 Tbsp Salt
1 knife tip according to cardamom
1 Egg (Gr. M)
75 g + 50 g soft butter
1 heaped teaspoonful of cinnamon
baking paper

Directions

1
Warm the milk lukewarm. Crumble yeast into it and dissolve. Put 500 g flour, 50 g sugar, 1 pinch of salt, cardamom, egg and 75 g butter in a bowl. Add yeast milk and knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 30 minutes.
3
Melt 50 g butter. Mix 5 tablespoons sugar and cinnamon. Knead the soft dough on some flour and roll out to a rectangle (approx. 20 x 50 cm). Spread with butter, up to 1 tablespoon, and sprinkle cinnamon sugar, up to 1 tablespoon, on top.
4
Roll up the dough from the long side and cut into 16 slices (approx. 3 cm wide). Place 5-6 snails each on a baking tray lined with baking paper and press slightly flatter (approx. 10 cm Ø).
5
Cover and leave to rise for about 20 minutes.
6
Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 10-12 minutes. Melt the rest of the butter again and spread it immediately on the hot snails.
7
Sprinkle with cinnamon sugar. Bake the remaining snails in the same way. Taste lukewarm and cold. Drink tip: coffee.