Spiced kanelbullar buns

Makes 8


400g plain flour

50g caster sugar

2 level tsp ground cardamom

14g dried yeast

240ml warm milk

55g unsalted butter

pinch salt


100g unsalted butter

80g soft brown sugar

2 tsp ground cinnamon


200g Marmalade

20g Pearl/nibbed sugar (optional)


  1. Place the warm milk and dried yeast in a bowl and set to one side for 10 minutes.

  2. In a kitchen mixer fitted with a dough hook, add the flour, sugar, salt and cardamom.

  3. Add the milk and yeast to this and knead until you have a smooth elastic dough (approx 5 minutes)

  4. Add the butter and mix until dough is shiny. This can also be done by hand but will take considerably longer.

  5. Place this dough in a greased bowl, cover with a kitchen cloth and leave somewhere warm to prove until doubled in size. This all depends on the warmth of your kitchen but could take up to 45/60 minutes.

  6. Once risen, turn the dough out onto a floured surface and using a rolling pin, roll into a rectangle (10” x 18”)

  7. For the filling, mix the soft butter, brown sugar and cinnamon and spread this paste onto the dough.

  8. Fold the dough in equal thirds, like you would a letter and re-roll again until its roughly 8” x 16”.

  9. Cut the dough lengthwise into 8 strips and twist each strip by holding each end twisting in opposite directions, then holding one end wrap it around two fingers (as if you were wrapping up a cord) and tuck the end underneath.

  10. Place these on a lined baking tray and cover with a kitchen cloth and leave somewhere warm to prove until double in size. Depending on your kitchen this may take up to 1 hour.

  11. Once proved, gently brush with egg-wash (1 medium egg, dash of milk and a pinch of salt)

  12. Place in the center of a preheated oven set at 180C/160C fan and bake for 12-15 minutes or until golden brown.

  13. Once baked, remove and place on a wire rack to cool.

  14. Just before serving, brush with some warm marmalade and sprinkle with pearl/nibbed sugar

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