Best of Sweden:: cinnamon buns

I had not been in this country long before I noticed a certain sweet bun showing up in cafes, cooling on racks in Erik's mamma's home, and sitting on platters waiting for children to arrive home from the first day of school. 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!