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Kanelbullar Pastry

  • This is a pastry originating from the north of Norway and Sweden. The dough is delicious, something similar to when we make spiral cinnamon rolls. The difference is that we twist this pastry into spirals, and then we go in a circle, the ends of the dough are pulled through the spiral and end at the knot. So that the cream and filling that we have put does not spill. Follow recipe.

Ingredients: simple, total time: about 3h.


  • 600 g flour

  • 250 ml of warm milk

  • 1 egg

  • 1 bag of dry yeast 10 g/ or fresh 30 g

  • pinch of salt

  • 120 g butter /room temperature

  • 100 g sugar


  • 200 g butter/ room temperature

  • 50 g of refined sugar

  • 120 g brown sugar

  • 2 Tablespoon of cinnamon

For coating:

  • 1 egg

  • 100 ml of milk


  • 100 g of sugar

  • 100 ml of water

For Sprinkle:

  • sugar sprinkles /optional



  1. Add yeast and sugar to lukewarm milk, leave the yeast in a warm place to ferment.

  2. Pour flour and a little salt into a large mixing bowl. Put sugar and butter in another bowl, mix with a mixer until combined, then add the egg and continue mixing until you get a compact, uniform mixture.

  3. When the yeast has risen, pour it into a bowl with flour, then add the mixed mixture with butter and sugar. Mix well with a mixer or by hand, until you get a soft dough that does not stick to your hands. Cover the bowl with a nylon bag and leave it in a warm place for the dough to rise for at least 1 hour. After the spinning time, knead the dough and put it in the fridge covered with foil for another 1 hour.

  4. During this time, make the filling.


  1. Mix all the ingredients for the filling until you get a uniform cream, and leave it at room temperature.


  1. After the second hour, take the dough, sprinkle flour on the work surface, roll out the dough with a rolling pin into a 4 mm thick rectangle.

  2. Spread the dough with 3/4 of the filling with the help of a spoon, fold it over and spread the rest of the filling again. Gently join the sides so that the filling does not leak.

  3. Roll out the dough lightly with a rolling pin in the shape of a rectangle, about 9 mm thick. Cut it into 1 cm thick strips. Twist each strip into a spiral, then wrap them in a circle and then into a knot. Place two ends of tape under the spiral to prevent it from opening during cooking.

  4. Place each one on a baking sheet lined with parchment paper, with leaving distant, and leave to rise for 40 minutes.

  5. Before baking, brush with egg mixed with a little milk.

  6. Bake in a heated oven at 250 °C for about 10 minutes.


  1. Pour the water and sugar for the syrup into a saucepan and cook it for about 10 minutes until the sugar melts and thickens a little. When it's done, leave the syrup to cool. After the pastries are ready, brush them hot with cold syrup. Use sugar sprinkles if you want. Leave the pastry to cool, then serve.

Buon appetito!

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