Kanelboller Oppskrift

Kanelsnurrer (Cinnamon Buns) Recipe

What You'll Need

• Dough:
• 1 ¼ cup (300 ml) milk, warmed to around 110°F (43°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup (55 g) granulated sugar
• 1 ½ teaspoons salt
• 2 large eggs, room temperature
• 3 ½ cups (420 g) all-purpose flour, plus more for dusting
• Filling:
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 1 cup (200 g) granulated sugar
• 2 tablespoons ground cinnamon
• Glaze:
• 1 cup (120 g) powdered sugar
• ¼ cup (60 ml) milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm milk, yeast, granulated sugar, and salt. Let stand for 5 minutes, until the yeast is foamy. Add the eggs and mix until combined. Gradually add the flour, mixing until a dough forms. Knead the dough for 5-7 minutes, until it is smooth and elastic. Form the dough into a ball, place it in a greased bowl, and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
2. Make the filling: In a medium bowl, combine the softened butter, granulated sugar, and cinnamon. Mix until well combined.
3. Assemble the cinnamon buns: Punch down the dough and turn it out onto a floured surface. Roll out the dough into a 12x18-inch (30x45-cm) rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch (2.5-cm) border around the edges. Starting with the long side, roll up the dough tightly into a log. Pinch the edges to seal. Cut the log into 12 equal pieces.
4. Place the cinnamon buns in a baking dish: Grease a 9x13-inch (23x33-cm) baking dish. Place the cinnamon buns in the prepared dish, spacing them evenly apart.
5. Let rise again: Cover the cinnamon buns with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
6. Preheat the oven: Preheat the oven to 375°F (190°C).
7. Bake the cinnamon buns: Bake the cinnamon buns for 25-30 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes before glazing.
8. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the warm cinnamon buns. Serve and enjoy!

Tips

• For a richer flavor, use dark brown sugar in the filling instead of granulated sugar.
• If you don't have a stand mixer, you can knead the dough by hand. Add a little more flour if the dough is too sticky.
• Let the cinnamon buns rise in a warm place. This will help them to become light and fluffy.
• Don't overbake the cinnamon buns. They should be golden brown but not too dark.
• Serve the cinnamon buns warm with a dollop of whipped cream or a scoop of ice cream.