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Kanelboller
Mel & Magi

Norwegian Kanelboller

The Norwegian Kanelboller recipe utilizing an overnight cold fermentation method for maximum flavor and an incredibly soft, fluffy crumb.
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Servings: 20 pieces
Course: Dessert
Cuisine: Norwegian
Ingredients Method Notes

Ingredients
  

The Dough
  • 350 g milk
  • 10 g fresh yeast
  • 100 g sugar
  • 620 g plain flour
  • 2 tsp ground cardamom mixed directly into the flour
  • 50 g butter
  • 50 g oil
  • 5 g salt
The Cinnamon Butter Filling
  • 100 g sugar
  • 100 g softened butter
  • 2 to 3 tsp cinnamon
The Glaze & Topping
  • 1 pc egg beaten with a few grains of salt for better shine
  • 1 batch pearl sugar or sliced almonds
  • 40 g melted butter for brushing immediately after baking

Method
 

  1. The Initial Mix: Mix the milk, fresh yeast, sugar, flour, and cardamom. Do not add the cold butter, oil or salt yet.
  2. Developing the Dough: After thoroughly mixing the initial ingredients, gradually incorporate the cold, cubed butter, oil and salt. Knead the dough patiently until it is smooth, elastic, and pulls away from the sides of the bowl.
  3. Overnight Fermentation: Place the dough in a bowl, cover it tightly, and store it in the refrigerator overnight.
  4. Dividing & Rolling: The next morning, take the cold dough and divide it into two equal parts (roughly 600g each). Roll each piece out into a 30x40 cm rectangle.
  5. The Filling: Spread the softened cinnamon butter filling evenly over both rolled dough rectangles.
  6. Shaping the Buns: Roll the dough tightly along the longer side to create a log. The ultimate secret to perfectly round, bakery-style buns is cutting the dough log with a clean fishing line (or unflavored dental floss). It slices through the dough evenly without squishing the delicate layers! Cut the log into slices that are 4 cm thick.
  7. The First Glaze & Final Proof: Place the buns on a baking sheet. Brush them with the beaten egg and let them rise until they are visibly puffy and soft.
  8. The Second Glaze & Baking: Brush the buns one more time with the egg for an ultimate glossy finish, and generously sprinkle with pearl sugar or sliced almonds. Bake the sheets separately at 220 °C for 10-12 minutes until deep golden brown.
  9. The Post-Bake Glaze: Immediately after removing the Kanelboller from the oven, brush them generously with melted butter for the softest crust and incredible shine. ✨

Notes

The Science of the Salted Egg Wash: Why add a few grains of salt to the beaten egg before brushing the dough? Salt chemically breaks down the proteins in the egg whites, thinning out the wash. This makes it much easier to brush a perfectly even, thin layer over the fragile proofed buns without deflating them, resulting in a spectacular, streak-free shine. ✨
The Heritage of Cardamom: Ground cardamom is the absolute soul of Scandinavian Gjærbakst (yeast pastries). Brought to Scandinavia by the Vikings or Moors, this fragrant spice pairs beautifully with the slow cold fermentation process, allowing its essential oils to deeply perfume the entire dough.