Kanelbulle (Swedish Cinnamon Buns)

Ingredients

• ½ cup whole milk
• 3 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 6 whole cardamom pods
• ½ ounce instant yeast
• 1 whole large eggs
• 2.5 cups all-purpose flour
• 4 tablespoons unsalted butter, softened
• ⅓ cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 whole large eggs
• 1 tablespoon water
• 3 tablespoons pearl sugar

Instructions

1. 1

   Heat 0.5 cup whole milk in a small saucepan over medium heat until it reaches 110°F on an instant-read thermometer — it should feel warm but not hot to the inside of your wrist. Add 3 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 0.5 teaspoon kosher salt. Stir until the butter melts and the sugar dissolves. Remove from heat and let cool for 1 minute.

2. 2

   Crack open 6 cardamom pods with the side of a chef's knife, crush them slightly to expose the seeds, and add to the warm milk mixture. Let it steep for 2 minutes, then stir in 0.5 ounce (about 1.75 teaspoons) instant yeast. The milk should be aromatic and the yeast will begin to activate.

3. 3

   Crack 1 large egg into a small bowl and whisk lightly with a fork. Strain the cardamom seeds from the milk mixture into a large mixing bowl — discard the pod husks. Add the whisked egg to the strained milk and whisk together until combined.

4. 4

   Add 2.5 cups all-purpose flour to the wet ingredients. Using a wooden spoon or dough whisk, stir until a shaggy, slightly wet dough forms. Switch to using your hands and knead for 3-4 minutes until the dough becomes smooth, elastic, and springs back when poked — it should feel slightly tacky but not sticky.

5. 5

   Shape the dough into a ball and place it in a lightly oiled 3-quart mixing bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Set in a warm, draft-free spot (like an oven with the light on or a proofing box) and let rise until doubled in volume, about 60-75 minutes. You should see the dough puffy and a finger poke should leave a slow-to-spring-back indent.

6. 6

   Lightly flour your work surface and turn the risen dough out onto it. Using a rolling pin, roll the dough into a 10 × 14-inch rectangle, with the longer edge facing you. The dough should be even in thickness — about 0.25 inch thick.

7. 7

   Spread 4 tablespoons softened unsalted butter evenly over the entire surface of the dough, leaving a 0.5-inch border at the top edge. Mix together 0.33 cup packed brown sugar and 2 teaspoons ground cinnamon in a small bowl, then scatter this mixture evenly over the buttered dough, pressing gently so it adheres.

8. 8

   Starting from the edge closest to you, roll the dough tightly toward you into a log, applying gentle, even pressure as you roll — this ensures even swirls and prevents large air pockets. Once rolled, pinch the seam closed at the bottom.

9. 9

   Using a sharp chef's knife, cut the log into 12 equal pieces — mark the log into thirds first, then cut each third into four buns. The cutting motion should be clean and decisive; sawing back and forth compresses the dough.

10. 10

    Lightly oil a 9 × 13-inch baking dish and arrange the 12 buns cut-side up in three rows of four. The buns should be close but not touching — they'll expand during the second rise. Cover with a damp kitchen towel and let rise in a warm spot until puffy and nearly doubled, about 40-50 minutes. When ready, the buns should feel soft and spring back slowly when gently poked.

11. 11

    Preheat your oven to 400°F. While it heats, prepare an egg wash: whisk together 1 large egg and 1 tablespoon water in a small bowl until combined. Brush this mixture lightly over the top of each risen bun using a pastry brush.

12. 12

    Sprinkle 3 tablespoons pearl sugar evenly over the buns — distribute it so each bun receives a few crystals. Pearl sugar should sit on top; do not press it into the dough or it will sink and caramelize too quickly.

13. 13

    Place the baking dish in the center of the preheated oven and bake for 15-18 minutes until the buns are deep golden brown on top and the edges are caramelized. You should smell warm cardamom and cinnamon — the buns are done when they sound slightly hollow if you tap the side of one with your finger.

14. 14

    Remove the baking dish from the oven and let the kanelbulle cool in the dish for 5 minutes — the buns will set slightly and become easier to remove while still warm. Serve while still warm or at room temperature. They are best enjoyed the same day but will keep in an airtight container for up to 2 days.

Tools you’ll need

• small saucepan
• instant-read thermometer
• chef's knife
• small bowl
• fork
• fine-mesh strainer
• large mixing bowl
• wooden spoon or dough whisk
• 3-quart mixing bowl
• damp kitchen towel
• rolling pin
• 9 × 13-inch baking dish
• pastry brush
• oven

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