Today, in bakeries and convenience stores all over Sweden you will find baskets of warm cinnamon buns, or kanelbullar, as these tasty swirls of pastry are called in Swedish.
A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America.
It consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter.
The dough is then rolled, cut into individual portions, and baked.
This construction method is used because it would be impossible to mix in cinnamon flavor into the dough, as it would kill the yeast.
In North America, cinnamon rolls are frequently topped with icing (often confectioner's sugar based) or glaze of some sort. In northern Europe, nib sugar is often used instead of icing.
In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: "cinnamon bun") and October 4 has more recently started to be promoted as "kanelbullens dag" (Cinnamon roll day).
The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimetres (2.0 in) in diameter and a larger size about 10 centimetres (3.9 in) to a side.
Back in 1999 hembakningsrådet, http://www.hembakningsradet.se/
(the home baking society) established kanelbullens dag to celebrate the well-loved Swedish classic along with their organization’s 40th anniversary. October 4th was chosen because fall marks the beginning of the high season for Swedish home baking.
Their mission of hembakningsrådet is to inspire people to bake with the help of reliable recipes and practical advice. You can find many recipes on their website as well as email them questions about tips, recipes, and even history.
According to the information on hembakningsrådet’s site, kanelbullar were a popular bakery item in the 1920s but didn’t become commonplace baked goods in Swedish homes until the 1950s. During the 19th century, ingredients like white flour, sugar, cinnamon, butter, eggs, and almonds were precious items and the enjoyment of fine wheat buns was generally reserved for the wealthy or only enjoyed on very special occassions.
By the end of the 1800s, Sweden was producing its own beet sugar and over time domestic situations improved for the masses with many previously revered ingredients becoming more commonplace. Today kanelbullar are the most popular Swedish baked good, perhaps because they are essentially a comfort food and have a strong connection to childhood memories for many, or just because a good kanelbullar is so good;))
Cinnamon bun recipe, will be about 25 buns.
35 g (1¼ oz) yeast
100 g (3½ oz) sugar
300 ml (1½ cup) milk
120 g (4 oz) butter
1 tsp salt
1 tbs ground cardemom
750 g (26 oz) flour
100 g (4 oz) butter
50 g (2 oz) sugar
2 tbs cinammon
2 tbs water
Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.
Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough.
Roll the dough the long way and cut the roll into about 25 slices.
Place them with the cut edge upward in paper molds. Place on a baking sheet and let it rise under a towel for about 60 minutes or until the buns have doubled in size.
Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220oC/425oF) for 5–6 minutes. Allow to cool on a rack
This is another recipe:
80 g fresh yeast
500 ml finger-warm milk (2 cups)
1 kg wheat flour
200 g demerara or muscovado sugar
150 g butter, softened
1 tsp salt
2 tsp cardamom
80 g butter, softened
demerara or muscovado sugar
1 egg, beaten with 1/2 tsp water, and a tiny pinch of salt
Crumble the yeast into a bowl. Add some of the tepid milk, and stir until the yeast is dissolved. Add the rest of the milk, half of the flour and both of the eggs. Leave to proof, covered, for one hour.
Add the rest of the flour, the sugar, salt, cardamom and butter. Work into a smooth and silky dough. Here's when you might need a bit more flour. Transfer the dough to a clean bowl, cover and leave to proof for 30 minutes.
Divide the dough into two. Roll out each part to a large rectangle. Spread with butter, and sprinkle with sugar and cinnamon. Roll each rectangle into a tight roll, starting at the long edge, and cut each roll into about 20 pieces. Place each piece in a paper cup on a baking sheet (covered with parchment paper so you won't end up with a mess), cover and leave to proof for 30 minutes.
Beat the egg with a pinch of salt and 1/2 tsp of water, and brush this carefully on the buns. Finish by a light sprinkling of pearl sugar.
Bake at 250°C for 6-8 minutes, until they're as golden as you like them.