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An assortment of Swedish cinnamon roll twisted knots known as kanelbullar on a platter. Shown are sourdough kanelbullar
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5 from 1 vote

Sourdough Kanelbullar

On October 4, Sweden celebrates Kanelbullar Day with festive cinnamon buns (also known as cinnamon snails). This type of sweet treat is enjoyed with coffee as part of what is called fika, or sharing pastries and coffee while socializing. These delicious kanelbullar will have your friends and family lingering over the table.
Course: Breakfast, Dessert
Cuisine: swedish
Keyword: bread, fall, holidays, sourdough
Servings: 16 rolls
Author: Jenny Prior

Equipment

  • Food Scale
  • large bowl
  • Spoon
  • plastic dough scraper
  • 2 Baking Sheets
  • Parchment Paper
  • 2 small bowls
  • Rolling Pin
  • rolling pizza cutter or knife
  • Pastry brush
  • Cooling Rack

Ingredients

For the starter

  • 30 grams sourdough starter 2 tablespoons
  • 100 grams water ¼ cup plus 3 tablespoons
  • 100 grams all-purpose four ⅔ cup

For the dough

  • 200 grams whole milk 3/4 cup plus 2 tablespoons
  • 30 grams water 1/4 cup
  • 200 grams active starter about 2 cups
  • 30 grams white cane sugar 2 tablespoons
  • 500 grams all-purpose flour 3 1/2 cups
  • 70 grams unsalted butter softened (5 tablespoons)
  • 6 grams salt 1 teaspoon
  • 2 grams ground cardamom 1/2 teaspoon

For the filling

  • 65 grams unsalted butter at room temperature (5 tablespoons)
  • 100 grams white cane sugar ½ cup
  • 7 grams ground cinnamon 2 teaspoons

For the egg wash

  • 1 large egg
  • 1/8 teaspoon water
  • 2 tablespoons pearl sugar or sliced almonds optional

Instructions

  • MAKE THE STARTER: About 6 to 12 hours before mixing your dough, combine the starter or yeast, water, and flour in a clean container. Cover and leave at room temperature. Once active, it will double in volume and become full of large bubbles.
  • WARM THE MILK: Heat the milk until it reaches a temperature of 110°F to 120°F.
  • WEIGH THE INGREDIENTS: Making sure to tare after each addition, combine 200 grams of warm milk, 200 grams of starter, and the sugar in a mixing bowl. Allow the sugar to dissolve, then add the flour and cardamom.
  • MIX & KNEAD: Mix the ingredients together until they are fully combined. Turn the dough out onto a work surface and knead for 8 to 10 minutes by hand or 2 to 4 minutes with a dough hook in a stand mixer, until the dough is smooth, is no longer sticky, and releases easily from the bowl or work surface.
  • ADD BUTTER: Slowly add the softened unsalted butter one tablespoon at a time. After each addition, knead the butter into the dough until it is fully incorporated.
  • BULK FERMENT: Cover the dough and ferment for 5 to 8 hours, until doubled in volume.
  • PREPARE THE BAKING SHEETS: Line two flat baking sheets with parchment paper and set aside.
  • PREPARE THE FILLING: Mix the butter, sugar, and cinnamon together until smooth. Set aside.
  • SHAPE: Place the dough on a lightly floured work surface. Dust flour onto a rolling pin and roll the dough into a 22-by-12-inch rectangle. Use a spatula to spread the filling evenly across the surface of the dough, leaving a ½-inch margin along the long sides. Fold the dough in half from the long edge and press to seal. With a rolling pizza cutter or knife, cut the dough from folded edge to sealed edge into 16 (1 3/8-inch) strips. Gently stretch a dough piece out and twist in opposite directions 4 times until it (about 8 times if only twisted in one direction), then twist one end around the other to make a loose knot shape. Press the edges of the strip underneath to seal. Place the knot on one of the prepared baking sheets. Repeat with the remaining strips of dough.
  • PROOF: Cover and proof for 2 to 5 hours, until about 1½ times larger in volume. Touching the dough should leave an indentation when it is finished proofing.
  • PREHEAT: Preheat the oven to 425°F.
  • MAKE THE EGG WASH: Beat the egg and water together. Brush all over the kanelbullar knots to cover every crevice. Sprinkle with pearl sugar or sliced almonds (if using).
  • BAKE: Place the first baking sheet in the oven and bake for 8 to 10 minutes, until the knots are evenly golden brown. Move the cooked kanelbullar to a cooling rack and move the second sheet of kanelbullar to the oven to bake.
  • COOL AND SERVE: Allow the kanelbullar to cool for about 5 to 10 minutes. Serve fresh with coffee.

Video

Notes

If your kanelbullar are not browning evenly, rotate pan then switch the bake mode to convection and add 1-2 minutes, keeping a close eye on the bake.