Kanelbullar / Cinnamon Buns / Cinnamon Rolls

25 g Yeast (for sweet dough)
75 g Butter or Margarine
210 ml / 2 ½ dl Milk
75 g / ½ dl granulated Sugar
1 pinch Salt
1 Egg
550 g / 7 dl Wheat Flour / All purpose flour (Maida) (Better to use all purpose flour)


50 g Butter or Margarine
75 g / ½ dl granulated Sugar
1 table spoon Cinnamon


1 Egg

Pearl Sugar

1. Melt the butter and while butter is melting mix salt, egg and sugar in milk.
2. Add Milk (having sugar and egg) in melted butter and let it become lukewarm, 37 degrees. (Liquid 1)
3. Crumble the yeast in a bowl.
4. Dissolve the yeast in small quantity of liquid, and then add the rest. Leave it for 5-10 minutes. (Liquid 2)
5. Add liquid 2 into flour and knead to make the dough. When the dough is kneaded it should be soft and smooth. Cover with a wet cloth and leave it to rise for 30 – 45 minutes.
6. Make the filling. Mix butter (melted or softened – better), sugar and cinnamon.
7. Roll out the dough into a rectangular plate. Spread the filling and roll up.
8. Cut about 1 ½ cm thick slices and put them aside. Cut surface shall be upside. Press them gently and leave to rise for 30 minutes.
9. Whisk the egg (2 Tablespoon milk can also be added) and brush it gently on the buns (do not press hard).
10. Garnish with pearl sugar.
11. Bake in pre-heated oven at 225 degrees for 8-10 minutes.

1. Mix 1 teaspoon cinnamon in milk while mixing salt, egg and sugar
2. Variation of salt may be done from 1 pinch to 1 tablespoon.
3. Mix 1 teaspoon ground cardamom while making dough (step 5)

Website (For some more ideas)

Final Shape before baking
Shape after Step 8
Cinnamon Buns
Cinnamon Buns