Let’s celebrate Kanelbullens dag (the Day of the Cinnamon bun, October 4), it's easy and quite gratifying...
October 4 is Kanelbullens dag
Celebrating it is really easy, you don’t have to do anything, but eat a cinnamon bun (or two). If you feel like it, you can of course bake them also. Kanelbullens dag has been celebrated in Sweden on October 4 since 1999, when it was founded by Hembakningsrådet as a way to celebrate their 40th anniversary. The purpose was to honor the Swedish tradition of baking at home. What you can do to make this a brighter day? How about baking some cinnamon buns and giving some away to your neighbor? Or bake with your children? Or bake some tonight and bring some to work tomorrow and share with your colleagues? Remember, Swedes don’t glaze their cinnamon buns!
We have to admit there are more ways than one to.. well, devour the taste of a freshly baked Swedish 'kanelbulle' Here's a link to recipes for the classic, the fancy, the jubilant and the quick: Make your own cinnamon buns (Pick the recipe that works best for you today - the one below we can vouch for, however) Here also an easy to follow guide - today outdated but just as relevant in recipe and technique - to making what is undoubtedly New York's favorite kanelbulle: ... a day with a certified master of the cinnamon bun!ADVERTISEMENT
Yield: 40 cinnamon rolls
• 2 1/2 cups milk
• 1 1/2 cups melted butter plus 1/3 cup melted butter for filling
• 1 cup sugar for dough plus 2/3 cup sugar for filling
• 1 tsp. salt
• 2 tsp. freshly ground cardamom (from about 25 cardamom pods)
• 2 pkg. dry active yeast (4 1/2 tsp.)
• 8-9 cups all purpose or bread flour
• 2 Tbsp. cinnamon
• 1 egg plus 2 Tbsp. water, lightly beaten together into an egg wash
• pearl sugar
Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom.
Let mixture cool until “finger-warm” (still quite warm, but just cool enough to touch). Stir in yeast and let sit for 10 minutes.
Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
Punch down the dough, then remove from bowl.
On a floured counter, knead dough lightly until smooth and shiny. Divide dough into two halves. Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter.
Combine 2/3 cup sugar and 2 Tbsp. cinnamon; sprinkle evenly over the 2 rectangles.
Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder. Using a sharp or serrated knife, cut each cylinder into 20 equal slices. Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425º. Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar. Place in the middle of a preheated oven and bake for 7 minutes, or until done. Yield: 40 cinnamon roll.