Monday, August 17, 2009


Anyone who is friends with a Swedish person
would have been introduced to what I believe is
a national treasure!
The 'Kanelbulle'!

Though the very basic description of a 'kanelbulle'
is a type of 'soft Cinnamon scroll',
every Swedish person knows
it is SO much more than just that!
OMG you will love them!

Soft, sweet, warm, comforting and so much fun to make...
...and when you do the mere smell of these delicious creations
will have your neighbours and friends begging for a taste!

Here is a translation of the recipe that I always use:
(online converter for my friends in America)

125-150gr butter
500 ml full cream milk
50 gr fresh yeast
1/2 tea spoon salt
100 ml sugar
ca 875 gr flour (regular)
optional: 1-2 tea spoons of cardamom powder

Melt the butter and add the milk & sugar.
Heat until 37C
(finger-warm - not too hot or the yeast spores will die..)
Divide the yeast into small particles and melt it
in some of the warm milk/sugar/butter mix by stirring.
Add the rest of the milk/sugar/butter mix
and stir with a wooden spoon.
Add the cardamom powder if you decide to use it.
Add the salt and most of the flour
and ensure you work the mix into a smooth dough.
Sprinkle some flour on top and cover with a tea towel.
Leave to raise in a warm (not hot or drafty) for 30 minutes.
--- o ---

At this point you make the filling:
75gr butter
(the butter needs to be soft, so remember to leave it out in advance)
4 table spoons sugar
1 table spoon Cinnamon
1 tea spoon vanilla powder

Mix all of this really well and try to avoid sugar/cinnamon lumps..

Also, put the oven on 225-250C.
--- o ---

When the dough is ready ,
lightly work it on a clean floured surface.
(do make sure you have some flour under the dough or it sill stick..)

Divide into two equal parts.
Flatten into a rectangle (ca. 25x45cm) with a rolling-pin.
Spread half of the filling mix onto the whole rectangle.
Roll the rectangle into a long roll (from the long end).

Cut the roll into 20-24 pieces
and place in large 'cup cake wrappers' on an oven-tray.
Cover the scrolls with a tea towel and leave to rise/rest for 1/2 hour.

Beat an egg, and brush each scroll
and sprinkle with some pearl sugar.
(The sugar we use in Sweden is called 'pärl socker')

Bake in the middle of your oven for 5-10 minutes, or until golden.

Serve up with a big glass of milk
and discover heaven as us Swedes know it...

P.S. Make a double batch and freeze them the same day.
They are great when defrosted and heated on low heat in the oven..

For a great alternative to the above recipe,
please visit 'Chez Larsson' (another great blog).
Her visual guide is far more comprehensive than my attempt..
Tack Benita!!

Speaking of Cinnamon scrolls...
Found this super cute 'kanelbulle rug' from


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