Kanelbullar is the relative of the American sticky bun, but it is a less sweet, more every-day-edible version. They go particularly well with coffee when you need a bit of something to eat. Today I got the urge to bake them, and here is the recipe I used. I made half the buns filled with cinnamon, half with cardamon (a delicious but very under-appreciated spice in my opinion).Bullar
1 pkg (2 1/4 t) dry active yeast
3/4 c butter
1 1/2 c milk
1/2 c sugar
1/2 t salt
3-4 c flour
Melt the butter on the stove, then add the milk and heat to luke-warm. Mix in a bowl with the yeast, add the sugar, salt and flour, and knead this dough for about 8 min. by hand.
Let rise under a towel in a warm place for 30 min.
Divide the risen dough into 2 balls and knead for a couple minutes. Then roll out each ball into a rectangle, about 1/4 thick. On this place the filling, strewn evenly over:
1/3 c butter, room temp.
1/3 c sugar
2 t cinnamon or cardamon
Roll the dough long-ways and cut into 12 or so pieces. Set them on a baking sheet and let rise under a towel for 45 min.
Mix together 1 egg and a bit of water, brush over the top of the buns, then sprinkle pearl sugar over them. Bake at 425 for 5-6 minutes. Keep a close eye so they don't burn!
Brew a pot of strong coffee and enjoy with your warm bullar!





















