My Swedish wife said you made them almost exactly like her grandmother did. She was so happy watching this.

I think it's astonishing how much criticism this channel is getting, I LOVE your content and have for a long time. I totally share your attitude, it's not about accuracy to a recipe but about making it your own. I've just watched the southern spaghetti before and I don't get why people are so particular about little details. That while glancing over the fact that you are very nice, good at explaining, obviously very skilled in the kitchen and your content is just plainly amazing. I love it. I'm sorry you are getting a taste of the trolls, you don't deserve it in the slightest! Roll on, if you catch my drift :)

I'm Swedish and I must say it's very cool to see someone from outside of Scandinavia take on such a classic recipe. It shows that you did your homework which is very respectable as there are so many small variations from one recipe to another. Here in Sweden there's often a sort of "family recipe" that gets passed on through the generations, my family for example has a classic Swedish staple cookbook called "Hemmets Kokbok" which contains all sorts of things, my own copy from 1917 has a recipe for stewed fish seed (yes, THAT kind of seed)... anyway, our family's book has recipes that have been passed on and altered way back starting with my great grandmother relaying recipes her own grandmother taught her. I think Swedish cuisine is very interesting seeing as we used to be such a poor and ill country relying mostly on fish, potatoes, pickling and salt for spice and not letting anything go to waste. It would be super cool if you had the time and will to have a look at some more Swedish stuff, my personal wish would be an episode on dammsugare (vacuum cleaners), they have an interesting history and are my favourite sweets and I think you'd like them too.

Cinnamon buns here in Finland are so ubiquitous from homemades to every single cafe to ready made in super markets to being synonyms with coffee breaks to all kind of social gatherings that I'm always for a second surprised when I don't see them anywhere else outside the Nordics when I travel. One of the few things to do that.

I think you did a great job of knotting them. They look fantastic!

I enjoy your tutorials... love the fact that you not only show how it's put together and such but also explain how some ingredients are not available to us in North America. And then educate us on what to use or replace them. Thanks so much for sharing your knowledge.

I'm Swedish and I approve of this clip!

Dear Chief, I am from Saudi Arabia specifically from a village which satuated in the south region. I did kalenbullar yesterday and the testing was magical. Thank you very much for teaching us this magnificent recipe 💞🌺🌼

I get that problem regarding yeast here in UK. I’m originally Danish and had never heard of “dry yeast” until I moved to Britain, where it is nigh on impossible to acquire the fresh stuff - which is sold in every supermarket in Denmark at around 25p for a 50gr packet! And the cardamom! The pre-ground stuff is sold everywhere in DK, but in UK you have to buy the pods and grind the seeds yourself. And vanilla sugar... the list goes on 😂 Love your channel, btw.

@ThePadawan3

5 жыл бұрын

I have the opposite problem living in Switzerland. Try finding cream of tartar or golden syrup!

@danielm0rk

5 жыл бұрын

How couldn't you have heard of dry yeast though? It's literally next to the fresh yeast in most Danish supermarkets.

@DaxTheOtter

5 жыл бұрын

Daniel M im danish, and i have only seen dry yeast in american recipe vids.

5 жыл бұрын

Britterna och deras avfölingar är barbarer.

@frazzeldazzeldum

5 жыл бұрын

Daniel M “literally next to the fresh yeast”? Really? Fresh yeast is typically kept in the fridge section, next to dairy products, is that where they keep the dry yeast too? Nope, definitely haven’t seen that. And definitely hadn’t heard of it either, as Danish baking traditionally uses fresh yeast. But of course, lots could’ve changed in the 18 years since I left Denmark 🤷🏼‍♀️

I'd love to stop by on a cool fall morning, sit in the back yard with a nice hot pot of coffee and a few Kanelbullar. *THEY LOOK WONDERFUL*

Cinnamon buns with marzipan. ..... mind blown. Droooool. My mom makes these, but with sugar, cinnamon, and butter in the middle. So good. Thanks Glen!! Again another great video.

I've never seen that way of making the knots, seems quite simple. Your buns are also quite a lot larger than I think most people make them at home. My mom's are usually the size yours were before rising after the bake. Nicely done Glen!

A shortcut/original way to do it is to melt the butter with the milk on the stove, and then add the yeast and flour etc in a bowl. That’s how grandmothers do it here in Sweden.

Marylander here of Swedish decent & amateur baker. I had my first Kanelbuller on a trip to Finland pre-pandemic. When I got home, our Washington Post had a recipe! I watched several videos & tried them. I never got beautiful knots, but naturally they tasted great. You are inspiring me to try again! Thank you!

I make my family's swedish coffee bread every Christmas and it's VERY similar to this! The only difference is the dough doesn't have butter, that goes with the filling but is melted then the sugar (white and brown) and cinnamon are sprinkled over top. My cousin actually makes cinnamon rolls with the same recipe, but we never did it with marzipam. I do however like the idea of incorporating butter into the dough itself, ours can sometimes be a bit dry. Nice to see Swedish recipes here, I grew up learning to make several!!

**I am rolling mine out as I type this. This IS the most amazing dough to work with. A dream!! Thank you glen!!!

I’m Finnish and our cardamom came in pods, we cracked the pods and ground the seeds. The scent was heavenly!

@sandrastreifel6452

Жыл бұрын

That’s what I was wondering!

The sound of the bun as they sample it is wonderful.

pretty bang on, except for one thing, ive never in my 26 year long life as a Swede seen a Kanelbulle with both marsipan and butter/cinnamon. Its either one or the other.

I'm impressed by your "knotting" skills, bloody master level. Most of us tend to take the easy route here. Make a large thin square with the whole dough and spread the cinnamon paste on the whole thing. Then roll it like a roll cake and cut it into pieces - done.

I don’t even cook and these videos hit the right spot! Nice job Glen! 👍

I'm Swedish. I've never seen bleached cardemom.

@bodychoke

5 жыл бұрын

Inte konstigt. Utbudet i våra butiker suger.

@spikbebis

5 жыл бұрын

@@bodychoke sant, men jag saknar inte blekt för det. Leve de mörka fläckarna =)

@hin_hale

5 жыл бұрын

Me neither. There are always little black specks in cardamom bread.

@antonioakiki3716

5 жыл бұрын

bodychoke ja men blekt mat känns väldigt onödigt

@OBStunt

5 жыл бұрын

same

I really love your demeanor. Not only your videos are pleasant to watch they're also instructive and funny.

The way we shape them here in Finland is that first you roll the sheet of dough from the longer side, and then cut them into pieces while having the knife in a bias but alternating the direction so you end up with trapezoid ( / \ ) shaped pieces. Then you take the smaller end, fold it over, and then flip it upside down, and it's done. We call them "korvapuusti" in Finnish, where the "korva" part means ear because the shape looks a bit like an ear.

I love your channel! I appreciate the old recipes and how you tidy up as you go. Lots of talk, which is relevant! Good job!

These freeze wonderfully - the second best part of making kanelbullar is that I can have almost-as-good-as-fresh ones whenever I want for, well, at least a little while. The best part, of course, is eating them fresh out of the oven. The first tray load only last a couple of minutes... A lovely variation is cardamom bunns - same principle, but with a cardamom filling. I've never had either version with marzipan, but I'm sure it adds a lovely flavour.

Those look delicious. I saw the title and thought “has cardamom in it”, one of my favourite flavours.

I just use the roll-and-cut method, as that's what my mom taught me.

I'll just send this to a friend from Sweden- She'll ove it! Like I do. Gonna make these soon! Thanks from the far north of Germany for another great recipe!

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

I'm from sweden and Kanelbullar fresh from the oven with cold milk is to die for.

@Wrongald

4 жыл бұрын

... that shouldn't normally be necessary...

No we don't use White Cardamom, I did not know this was a thing. Our kanelbullar have plenty of visible cardamom in them and that how it should be :)

@FreeScience

5 жыл бұрын

I agree. However I wouldn't call it green cardamom either (maybe that's still the term), it's pretty black, perhaps very dark brown before you grind it.

@ASCAB

5 жыл бұрын

​@@FreeScience Cardamom is green, it's seeds are black/dark brown. It's not really sold in it's whole form in Sweden.

@FreeScience

5 жыл бұрын

@@ASCAB Yeah, that's kind of why I commented. Even though it's the same plant it's not the form we get here, so what we got is neither green nor white.

@ASCAB

5 жыл бұрын

@@FreeScience Really? Kind of redundant to point out that Cardamom seeds are black unless you're describing it to someone who has never seen Cardamom. What you buy is Green Cardamom without it's Green pod which it's named after. Tomato seeds are brown would you label and market them as "Brown Tomato Seeds" even though the result of planting them are normal Red Tomatoes?

@FreeScience

5 жыл бұрын

If I were to buy tomato seeds for eating I would not call them red tomato seeds (i wouldn't call them brown either, unless they were dryed with juice residue on them. They're rather light yellow).

I’ve always loved this recipe Swedish cooking is my favorite

A brief note on marzipan: In Sweden almond paste and marzipan are differentiated by almond content. If a recipe says "mandelmassa" you want something with >50% almond. On a second note: that pearl sugar is much coarser grain than you would find in Sweden.

@ric_dk-9520

4 жыл бұрын

marzipan, as we normally call mandelmassa in the rest of the nordic (Sweden has that weird thing not allowing foreign words in swedish) is by EU law 100% almonds, no apricot nuts allowed (what they use in cheaper paste also formerly known as marzipan). And the sugar thing... I think it's an transtation error, cus we call it "perl" put I think it's "crystal" in english.

@MrOhitsujiza

3 жыл бұрын

​@@ric_dk-9520 Its not that it has other nuts but the sugar to nut content.

@christanice

2 жыл бұрын

Almond paste here in the USA is sweetened, but marzipan has added ingredients to make it a ready to use product (I think egg white is one?)

@christanice

2 жыл бұрын

@@ric_dk-9520 so you use the chunkier clear sugar, not the opaque "Pearl" sugar such as is used in Belgian waffles?

@dataolle

2 жыл бұрын

@@christanice we use opaque pearl sugar, but it's like 1/10 of the size used in the video.

While your buns look gorgeous and probably taste lovely, I do have to say I have never seen them done that way. My grandmother used to make them in large batches basically every month, and she always rolled them because it helped them bake more evenly. This is also how I see them being made in every cafe and store all over here in the south of Sweden (Skåne). The simple syrup also looked like it was a little to liberally applied, but hey, that may just be up to personal preference. :) Anyway, I enjoyed this a lot. Seeing something that I see as a little-known old time classic being appreciated outside of my home country makes my day all the better with a tinge of patriotism. I hope these delicious treats become something of a staple for you guys as it has been for me in the past.

@GlenAndFriendsCooking

5 жыл бұрын

We loved them! Maybe a little too much...

@loulou1320

4 жыл бұрын

Hi, could you please send me the original swedish recipe, thanks

@ric_dk-9520

4 жыл бұрын

@@znoozi also when removing the paste one needs to replace it with sugar. And I agree the paste has no business in there ;) its butter, brown or white sugar and LOTS of cinnamon.

@TheMrVengeance

4 жыл бұрын

@@znoozi - Maybe don't talk as if your limited personal experience with kanelbullar is the law. Traditional recipes like this always vary from place to place and from time to time and from person to person. There are plenty of (Swedish) recipes with almond paste, for instance: _"Istället för kanel, socker och smör kan du fylla med 100 gram riven mandelmassa och 50 gram smör; eller 2 dl äppelmos eller sylt. Istället för kanel i fyllningen kan du ta 1 msk vaniljsocker för vaniljbullar."_

@paulozavala3232

4 жыл бұрын

TheMrVengeance I’ve never tried with äppelmos but kanelbullar with mandelmassa are very popular. Doesn’t 7-eleven and pressbyrån sell kanelbullar with mandelmassa? They are just called something else. As long its a bun, it has the look a buy them and enjoy!😊

I am so happy right now! Thank you so much for doing this recipe Glen. Swedish Cinnamon buns are one of my absolute favourites.

@GlenAndFriendsCooking

5 жыл бұрын

I hope we did a decent job.

@josecamacho328

5 жыл бұрын

@@GlenAndFriendsCooking They look wonderful!

@Careful3890

5 жыл бұрын

Glen & Friends Cooking You did! I'm so impressed. 👍

Why am I not surprised to see this in my feed? Well I am swedish, so you've just earned yourself a new sub!

Well done !! I love your tutorials .

im not even into cooking... i mean i DIG food, but this channel is really cool n interesting n engaging...great work. I know you're history is in tv but still, really pro production value, simple, yet slick n pro...superb channel

About the cardamom, we definitely like the black specks. It's a sign of quality. And yes, just rolled up is fine! Every mon and grandma I know who bakes, plus myself just roll them up and cut. Or, make a "längd" which is the hole roll layed on it's side and slashed or cut with scissors in different ways.

Cinnamon is called like that in English because of its Latin name(s): Cinnamomum ceylonicum i Cinnamomum cassia, respectively. It came through the French language (ironically enough, French call cinnamon cannelle), but it was a Greek word originally and even more back, Phoenicians, etc. Quite complicated. Cannella was a Latin word for cinnamon as spice, because it was in "tubes" (which that word generally signifies), so thus other European languages incorporated more straightforward version of it. In Myanmar, which is on of cinnamons original growing places, it is called သစ်ကြမ်းပိုး which roughly sounds something " sait kyam poe" (if we're to believe Google translator with pronunciation) and இலவங்கப்பட்டை, "Ilavaṅkappaṭṭai" in Tamil (Ceylon, other original growing place). Sorry for all the text. I thought it might be an interesting read.

@Alex-yu7hp

5 жыл бұрын

Do you know the story about the english word "pineapple" and the rest of the world some variation of "ananas"?

@MaylarArt

5 жыл бұрын

​@@Alex-yu7hp Coincidentally, yes. Ananas is actually Latin form of the original name "nanas", used for this plant in the parts where it grows naturally, originating in Old Tupi or Classical Typi, extinct language once spoken by a Brazilian native Tupi tribe. So it is basically its original name. In English, actually all "fruit" of conifer trees (like pines or cedars, etc) were called "pineapple". Because of the shape of pineapple, there was a confusion of its origin and people thought it a cone. So, pineapple. Soon after, pine cones started to be called cones and only pine apple left is pineapple ;)

@reinismartinsons

5 жыл бұрын

what

@williamwatkins9311

5 жыл бұрын

In Indonesia cinnamon is called "kayu manis", which literally translates as "sweet wood".

@MaylarArt

5 жыл бұрын

@@williamwatkins9311 Wow, cool name... that's actually amazingly accurate description of it :D

Seems very delicious ! I will do it for sure. Thanks.

Great job, I will definitely make this today, thank you for sharing

Looks wonderful. Going to try that!

Glad to hear I'm not the only one who can't save the sweets!

That looks delicious 😍

I made this recipe today and it turned out so amazingly well! Thank you so much for sharing! Also the tips about twisting the dough strips in the comments really helps when making the knots :)

Love your cooking show. Love the recipes you post. Definitely subscribed.

@GlenAndFriendsCooking

5 жыл бұрын

Thank You!

Totally using your recipe next time I make kanelbullar. Two more swedish recipes you should try: Semla (traditionally eaten on the last tuesday before the fast, somewhere in february) and Lussebulle (eaten around S:t Lucia's day on december 13). For the latter, you'll have to make some Glögg too.

@mr.technitian3406

5 жыл бұрын

The Devil lussebullar e ju typ inte ens gott hahahah

@HorrorshowEU

5 жыл бұрын

@@mr.technitian3406 Då har du inte ätit en riktigt bra nybakad lussebulle. MUMMA VETTU!

@Hepatica100

5 жыл бұрын

You can use the same receipt for lussebullar/lussekattar, just replace the cardamom with saffron. The shaping is different though.

@blueeyedbaer

4 жыл бұрын

Lussebullar är ewwww. Hatar saffran

@ThePapaja1996

2 жыл бұрын

@@Hepatica100 same whit the semla

Beautiful buns. I like the addition of almond. Never seen that here in my native southern Sweden but it sounds tasty. Don't worry about the shape of the buns; we absolutely dont ;)

@bondon696

4 жыл бұрын

I thought of doing that when I make this recipe soon

Looks delicious!! Yummie!!

Fresh-made kanelbullar is one of the best things in the entire world, preferably while still warm. My mother sometimes makes them with vanilla instead of cinnamon and honestly, those are super awesome too!

@weaponizedwinnebago

5 жыл бұрын

PackthatcameBack med iskall mjölk, eller saft!

@PackthatcameBack

5 жыл бұрын

Finns inget bättre

Oh yummy! I'm going to try these! I make a great cinnamon roll but these look yummy. And...our son killed my stand mixer when he was home and making breads and apple fritters. He insisted on replacing it. He bought me an Ankarsrum!!!! I also have to say I love your honesty!!! Thanks for your videos and ideas!!😍

Really enjoying your channel. Thanks for the content

wishing i could have my own stand mixer. started my small business. but soon in God’s perfect time

Glenn these look so amazing, I can almost taste them! Thank you just want a cup of coffee and one, who am I kidding I want all of the buns😁

Man, it's 10:30 pm and I haven't eaten a thing today. These look soooooooo good! I'm STARVING!!!

I DO LIKE THIS DISH!

Another great video! Just subscribed the other day. Now you have about six months to practice making kanelbullar so you're an expert on october 4th. That's cinnamon bun day (Kanelbullens dag) in sweden.

Thanks for that I'll definitely be trying these but hopefully it will work just as well as a Gf bun

My almond past was out of date and rancid. I substituted almond extract but screwed up the butter to sugar ratio and the result was a pool of lava at the base of the buns. Also, I don't particularly care for sugar crunchies so I replaced the pearl sugar with thinly sliced almonds. Lastly I substituted golden syrup (I make it myself) for the sugar syrup. They came out quite well. I will get some freas almond paste and give it another shot. I was quite pleased. Thank you, Glen for sharing this recipe.

Just rolling the dough up into a tube and cutting produces my favorite kanelbulle.

my mom used to make swedish cardemom coffee bread - it was braided . toast it with butter - it was really good .

I prefer the cinamon and marzipan version because they get so much more succullent and moist and it brings a flavour that is gorgeus. Great job and good work on pronunciation

For Glen: this goes directly to saved videos. Thank you. Where I live- no problem here with spices, fresh/dry yeast, and Czech blue poppyseed(better than trash from France)--it´s pity it´s kinda illegal in the overseas- one can do amazing cooking/baking with it. And icecream as well.

I wanted to make cinnamon buns & came across the Swedish version while researching. The dough is a little like a laminated pastry more than a bread dough. Swedish cinnamon knots have become a fave!

Gorgeous Dough! Knullbullar :>

I would eat them all and definitely not feel sick. 😳 You are a sweet man Glen - the amount of times I have heard you say “Don’t worry - you can do this” or words very similar. Bless you for your encouragement and positivity. 🥰😁

Well done, grats from Sweden :-)

Great effort and must taste good!

Awesome work, great buns! You makes us, Swedes, proud. Living without fresh yeast, that must be true hell :)

In Finland we also have these cinnamon rolls.

I really liked this demonstration a LOT! THANK YOU I WILL RETURNTO YOUR CHANNEL.

Nice work! Brew up a cup of coffee with that and you have a classic swedish fika.

You know what? Hold me accountable, but I’m gonna start cause you’ve inspired me. I’ll start off baking :)

I liked this video! I would like more videos with swedish fika, it’s so delicious!!

@GlenAndFriendsCooking

5 жыл бұрын

We'll take a look at other recipes and see what we can do!

@Careful3890

5 жыл бұрын

Glen & Friends Cooking Try 'mandelkubb'. They are sooo tasty!

@AllMenAreBerries

5 жыл бұрын

A big hot cup of coffee to this and you would be golden

@AllMenAreBerries

3 жыл бұрын

@@megangreene3955 awe Oh well thats okay too :)

The Belgian pearl sugar you're using is used mainly to make Liege waffles. You'd normally use Swedish pearl sugar, which is much smaller, to top bake goods. This reminds me to use up my Belgian pearl sugar to make delicious Liege waffles! I have that same brand. :)

Looks really nice :-)

Great job! As I, my mom and my granny made swedish cinnamon buns: warm the milk and the butter to body temperature (37 degrees C). Put the yeast into the blender with the milk and melted butter. (We do have dry yeast here too nowadays, besides the fresh one it´s a good complement to have in the pantry.) After that, mix in crushed cardamom kernels, sugar and salt. Add the flour a little at the time, depending on the quality it may be to much if you put all in at the same time. Kneed the dough until the gluten fibers start to develop, about 10 minutes by hand and 5 in a mixer. Put aside for about 30 minutes. Roll the dough out and spread out room temperated butter, sprinkle with white sugar and cinnamon. Roll the dough together as a roll cake and cut into...about 1 inch thick pieces. Put them on trays and put aside for 20 minutes. Bake the buns! The filling can be done in several (modern) ways. With "mandelmassa", with butter and vanilla sugar...only your imagination rule the limit! The "knot" way of making them maybe works better with my suggested filling because it´s dryer. We use an whipped up egg as "glacing" before baking the buns and of course there shall be pearl sugar on top!

Wonderful

Thank you from Sweden! 🇸🇪I like it that you made your own version of this absolute classic. It would be fun if you looked into the Swedish "Fika" tradition some time (it's a whole way of living and interacting), and test out more of the unique Swedish fika recipes. For example prinsesstårta, dammsugare, chokladbiskvi, Sarah Bernard, semla/fastlagsbulle, lussekatt/lussebulle. GREAT channel by the way!

16:45 - "knull bullar" I'm not even swedish and I know what that means

5 жыл бұрын

But wasn't it a bit more like "kanull"? There's also this well-known Swedish world which is runkbulle which supposedly is when a bunch of men sit around a cinnemon bun and masturbate and ejaculate on the bun where the last one to ejaculate has to eat it. .. never actually heard of anyone playing that game though. But yeah. GREAT FOR PARTIES! ..

@perjohansson8099

5 жыл бұрын

@ ... a few in my soccer team did that when we were mby 14

@Theo2112.

5 жыл бұрын

Account Abandoned means fucking buns

@iliveonmars7164

5 жыл бұрын

knullbullar means fuckbuns in english

@potatitis6441

5 жыл бұрын

nah actually it's masturbation buns

Pretty good pronounsing. 👍

@GlenAndFriendsCooking

5 жыл бұрын

I've been practising for months, because the interwebs can be scathing if you mispronounce.

@Dsgj

5 жыл бұрын

Her pronunciation was a bit risky. Knull, that she said (or what it did sound like) is something totally different. haha

@Oceanism

5 жыл бұрын

Leo Ozolins-Carlson haha will start ordering my kanelbolle this way.

@soulextracter

5 жыл бұрын

@@Dsgj Sounded more like K'nul but yeah, close enough x'D

I am so jealous of all your kitchen aid mixers. I’d love one, can I have one of yours?

Wonderful video

16:45 laughing my buttock off... Swedes will know :)

@ei96byod

5 жыл бұрын

Yes. 😆 If that had been translated from the sound straight to english, it would have been bleeped on American TV

@spikbebis

5 жыл бұрын

I was'nt prepared for that! Tur nordamerikanerna inte vet ;)

@xFLyiNR3TarDx

5 жыл бұрын

Those tasty fuck buns

@spikbebis

5 жыл бұрын

@@runder4 Snuskiga ord bygger broar =)

@widepeepohappy820

5 жыл бұрын

Knull bullar classics in sweden

Here in the U.S. most good bakeries use fresh yeast and are happy to sell you a piece. Also, cash and carry food distributors sell fresh yeast, if there's a will there's a way.

5 жыл бұрын

Duct-tape and WD-40 like usual.

In my family we twist the dough strings first then we make the knot. Nice and secure knot.

For swedish desserts I recommend Daim tårta, or Daim cake. It's a cake based on grounded hazelnuts, with whipped cream and crushed daim bars. Daim is a swedish chocolate bar, based on hard caramel and chocolate. You should be able to find it easily from any swedish food import service.

15:00 holy shit thos pearls are gigantic. in sweden theyre like 2mm.

@videsandberg5706

5 жыл бұрын

)Peron1-MC( knull bullar haha 16:45 If your swedish you understand

@snozzmcberry2366

4 жыл бұрын

My exact thought, word by word. For reference: upload.wikimedia.org/wikipedia/commons/3/3a/Kanelbulle.jpg

@ric_dk-9520

4 жыл бұрын

yes I think there is an translation error. In danish we say "perlesukker" (perl sugar) to my knolage but it translates to "crystal sugar"

being swedish and baking these pretty often (with A LOT of butter) I actually never heard of bleached cardamom, also using dry yeast, much easier :P

Made these last night and they are delicious! I think I should've made a half batch though, this recipe made a bit more dough than my 3.5qt mixer was designed to handle and I need to figure out how to clean dough out of the attachment point now! I've got so much cardamom left over that I think I'll have to take a shot at making Finnish pulla, but I doubt I could ever make it as well as my grandmother used to!

There are different varieties of cinnamon buns in Sweden the buns I grew up with never had cardamom in the dough but it has come the last 20 years to have butter in the dough we did not have but it is different. What you make is more like the patisserie/bakery variant they add extra to make it tasty more but less is probably more. The filling I use is butter, sugar, cinnamon and ground almonds or hazel nuts here too there are varieties. You explained that there were different ways to make the cinnamon bun the usual way is the variant that you roll it up and then it is called snail and is the traditional shape. But there are so many twists that nothing is wrong but for new hot cinnamon buns and of course a glass of milk, the heaven is near. I probably have to bake some buns.

Even though its really good with the marzipan(Actually almond paste, usually higher almond content than marzipan), its far from traditional to have in your Kanelbulle. Except from that I would say you nailed it with working with what you got(The yeast part and the bigger pearl sugar).

Thanks for yet another wonderful video, This does not apply to this specific recipe, but all the vanilla sugar I have come across in Sweden is actually more like icing sugar and not regular sugar. I hope this helps in the future. =)

you deserve more views !

Now that you have mastered kanelbullar how about trying Norwegian julekaka bread. My mother made it claiming it part of her Swedish heritage but probably learned it from her Norwegian mother-in-law. With dry fruits and cardamon topped with granulated sugar....wonderful!

so delicios

They look amazing! Personally, I don't really like too add so many sugar (in form of pearls or syrup at the end) cuz I really like the kick of the cinnammon. Fortunately here in Argentina we have access to fresh yeast and also dry yeast in small sachets. I'll try the almond thing next time I do some. Thanks for the recipe!

Quality!