Swedish cinnamon buns (Kanelbullar) from Cook's Illustrated Annual Edition 2022 (page 21) by Cook's Illustrated Magazine

  • ground cardamom
  • bread flour
  • granulated sugar
  • eggs
  • milk
  • instant yeast
  • cardamom seeds
  • Swedish pearl sugar
  • unsalted butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 10, 2022

    I chilled the dough 4 hours instead of just 1, as that fit my schedule better - I think the chilling time is flexible. I'm not sure I mastered the shaping instructions (tried a few variations), but all the buns looked fine in the end. After baking 17 min, the buns in the center still seemed underdone (they were touching) and taking the temperature didn't work reliably as I think the probe kept touching sugar; baked 2 extra minutes, the buns were good, although the outer edges were slightly crisp. Overall, these were soft and delicious and not that difficult to make. The cinnamon was quite strong and overpowered the cardamom, so I might adjust those to my taste next time. Eaten the day after baking, the buns benefitted from being reheated in the toaster oven.

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