Kanelbulle (Cinnamon Bun)

Ben Spalding

Ben Spalding

11th January 2011
Ben Spalding

Kanelbulle (Cinnamon Bun)

Kanelbulle

Ingredients

  • BUN:
  • 10g cinnamon
  • 25g dried yeast
  • 50g butter
  • 400g milk
  • 5g fine salt
  • 100g caster sugar
  • 720g T45 flour
  • 20g cardamom ground
  • 10g nutmeg grated
  • FILLING:
  • 150g soft butter
  • 225g caster sugar
  • 90g cinnamon ground
  • GLAZE:
  • 1 beaten egg
  • 30g pearl sugar

Method

Heat milk and butter to 42c then pour over yeast and whisk, leave for 15 mins to foam
Now in the bread mixer with dough hook mix all dry ingredients then add then yeast milk, mix for 5 mins on medium speed until elastic nnot sticky
Remove to bowl, shape into ball, cling film and leave to prove in warm place for 1 hour
Remove onto lightly floured surface, knead for 3 minutes
Now roll into perfect rectangle very thin (1cm)
FILLING:
Whip sugar, butter and cinnamon together in kitchen aid until smooth, loosen with milk until a wet paste
Now spread mix all over the dough evenly
Now starting at wide end, roll it up very tightly into a roll, onto a tray and set for 1 hour in fridge
Remove and cut very thin 3 cm slices, and spread out onto a parchment lined tray, (maximum 8 to a tray) cling film and prove until double in size
Remove clingfilm and brush with the egg lightly, sprinkle with sugar and bake @ 200c for 6 minutes and check
They should be light golden all over, remove and cool then either freeze in airtight container for up to 1 month or in fridge for 2 days

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.