Kanelbullar (Cinnamon Buns)

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★★★★★
(537 votes)
Total Time Icon
Total time: 5 hours 15 min
Preparation Time Icon
Prep time: 15 min
Rest Time Icon
Rest time: 5 hours
Yield Icon
Enough for 1 person

🍓 Ingredients


🍽 Instructions

First, mix the dry ingredients well in a bowl and add the egg and butter on top. You crumble the yeast onto the flour and pour the warmed milk over it. (Or you make a yeast dough as you are used to). Then the whole thing should be kneaded for 15 min. (But after 10 min.

I got a cramp and stopped). Now cover with a (damp) cloth and let it rise for 30 min. in a warm place. The dough has now already risen to about twice its size.

Take it out and find a large work surface. Roll out the dough to a thickness of about 3 mm, the width of a rolling pin (about 35 cm) and a length of about one meter. The thinner the dough, the more turns the snails will have, but don’t overdo it. Now spread the dough, rolled out as rectangular as possible, with butter.


I did this with a knife as with a buttered bread and smeared about 50 grams. But you can also use more (up to 100 g).

And now the cinnamon, here please do not save. If the dough no longer shimmers through and you see only cinnamon, this is definitely not too much. Now roll the dough with your hands again and make a sausage. Once this is done, cut the roll into slices about 1 cm wide and place them in paper cups or on a baking tray with baking paper, brush them with the egg yolk and sprinkle them with the hail sugar. Now let the snails rise for another 60 minutes.

They will swell to a considerable size. Shortly before the end of the rising time, heat up the oven to about 230 degrees, so it’s nice and hot. When the oven is heated up, bake the snails for 6 minutes (not longer).



📊 Nutrition Facts

Nutritional values per serving:

Proteins
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Carbs
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Fats
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kcal
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📝 Recipe Overview


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