Canel Bulard – Swedish Cinnamon Buns

Ingredients

• 500 g All‑purpose flour (Sift before use)
• 200 g Brown sugar (Divided: 100 g for the dough, 80 g for the filling, 20 g for the syrup)
• 7 g Dry baker's yeast (One 7 g packet)
• 250 ml Whole milk (Warm, no more than 40 °C)
• 0.5 c. à café Fine salt
• 160 g Unsalted butter, soft (Divided into two equal parts: 80 g for the dough, 80 g for the filling)
• 2 c. à soupe Ground cinnamon
• 1 c. à café Liquid vanilla extract
• 100 ml Water
• 30 g Pearl sugar (For final decoration)

Instructions

1. Dissolve the yeast

   Heat the milk in the microwave until at most 40 °C, add the dry yeast and 100 g of brown sugar, stir and let rest 10 minutes until the mixture lightly foams.

   Time: PT10M

2. Mix the dry ingredients

   In the mixer bowl, combine the sifted flour, the remaining 100 g of brown sugar, the salt and mix quickly.

   Time: PT2M

3. Add the milk‑yeast and knead

   Pour the milk‑yeast mixture into the bowl, start the mixer at medium speed and knead until a homogeneous dough forms (about 5 minutes).

   Time: PT5M

4. Add the soft butter

   Incorporate the 80 g of soft butter in small portions while continuing to knead for an additional 5 minutes until the butter is fully integrated.

   Time: PT5M

5. First rise

   Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour in a warm place (or in the mixer on dough setting).

   Time: PT1H

6. Prepare the cinnamon filling

   Mix the 80 g of soft butter, the 80 g of brown sugar and the 2 tablespoons of cinnamon until a creamy paste forms.

   Time: PT5M

7. Degas and roll out the dough

   Turn the dough onto a lightly floured work surface, press gently to degas, sprinkle with flour and roll out to 5 mm thickness with the rolling pin.

   Time: PT5M

8. Cut the strips

   Cut the dough into strips 2 cm to 2.5 cm wide using a knife.

   Time: PT5M

9. Shape the knots (Canel Bulard)

   Lay each strip flat, spread a thin layer of filling, roll, then fold the strip onto itself and form a knot by looping the ends around the centre, like an “H”. Repeat for all strips.

   Time: PT15M

10. Second rise

    Place the knots on a baking sheet lined with parchment paper, cover with a clean towel and let rise 30 minutes.

    Time: PT30M

11. Preheat the oven

    Preheat the oven to 180 °C for 5 minutes.

    Time: PT5M

    Temperature: 180°C

12. Bake the buns

    Bake the knots and cook for 20 minutes until they are golden and well risen.

    Time: PT20M

    Temperature: 180°C

13. Prepare the vanilla syrup

    While baking, bring to a boil 100 ml water, 20 g brown sugar and the vanilla extract, then remove from heat as soon as it boils.

    Time: PT5M

14. Brush the buns

    Immediately after removing from the oven, brush each bun generously with the syrup using a brush.

    Time: PT2M

15. Decorate and serve

    Sprinkle the buns immediately with pearl sugar, let cool a few minutes then enjoy.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: T55 wheat flour
• Instead of Brown sugar: Brown sugar, Cane sugar
• Instead of Dry baker's yeast: Fresh yeast (25 g)
• Instead of Whole milk: Semi‑skimmed milk, Unsweetened almond milk
• Instead of Unsalted butter, soft: Vegetable margarine
• Instead of Ground cinnamon: Cinnamon blend
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Pearl sugar: Granulated sugar

Equipment Needed

• Stand mixer with hook
• Large-capacity bowl
• Rolling pin
• Kitchen knife or dough cutter
• Baking sheet
• Parchment paper
• Clean kitchen towel
• Kitchen brush
• Kitchen thermometer (optional)

Critical Steps — Do Not Skip

• Properly dissolve the yeast in warm milk (no more than 40 °C).
• First rise of one hour to develop gluten and flavor.
• Shape the knots without over‑tightening.
• Second rise before baking.
• Brush the buns with hot syrup immediately after removing from the oven.

Chef Tips from the Video

• Use semi‑salted butter for a subtle contrast with the brown sugar.
• Add a pinch of nutmeg to the filling for an extra spicy note.
• For an even shinier finish, brush a second time with the syrup after 5 minutes of resting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Warm slightly before serving.

Freezer: Wrap individually in plastic wrap then place in a freezer bag. Keeps up to 2 months. Defrost at room temperature then reheat.

Room temperature: Consume the same day, otherwise the buns dry out quickly.

Make-Ahead Tips

• Prepare the dough the day before, let it rise in the refrigerator overnight, then shape it on the day.
• The buns can be frozen after baking; reheat in the oven 5 minutes before serving.