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Grandma Glasses' Swedish Kanelbullar Recipe

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This recipe for Grandma Glasses' Swedish Kanelbullar, by , is from Bake it or Burn It, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
MC Jonsson

Category:
Category:
 

Cinnamon Buns


Ingredients:  
Ingredients:  
To make Grandma Glasses Swedish Kanelbullar, you will need :

For yeast mix :
3 tsp active yeast
1/4 cup warm water
1 tsp sugar
1 tsp flour

For dough:
1 cup mashed potato
3 cup All Purpose Flour
1/4 c. butter,melted
3 tsp sugar
1 tsp salt
1 egg
3/4 cup warm milk

FILLING
1/3 cup butter, softened
1 cup brown sugar
1 1/2 tbsp cinnamon powder

Directions:
Directions:
Preheat oven to 350ļF

In a small bowl mix warm water + 1 tsp sugar +1 tsp flour + yeast. Let sit for 5 minutes until bubbly. In another bowl, mix egg,milk,salt, sugar and melted butter. Add to flour and mashed potato. Then pour yeast mix. Mix until blended and you have a smooth dough. Form into a ball and place in oiled bowl. Cover in damp cloth and let rise for 2 hours. In a small bowl mix sugar and cinnamon. Set aside.

When dough is doubled in size, roll out in well floured surface into 15◊9″ rectangle. Spread softened butter and sprinkle cinnamon.( If you donít have big work area, cut dough into three portions and roll into manageable size rectangles) Tightly roll into jellyroll form. Cut 14-16 slices and place cut side down in a greased baking pan. Cover with damp cloth and let rise for another 30 minutes. Once rolls has risen, brush with melted butter and bake 30 minutes until golden brown. Serve warm. ( You can also pour your favorite sugar glaze or cream cheese frosting before serving)

Number Of Servings:
Number Of Servings:
14-16
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is my husband's favorite. It is Swedish Kanelbullar, or cinnamon buns. Do not be surprised that we are using mashed potato.(A great way to use leftover dinner tatos) It helps keep the buns moist and fluffy. You can make the dough in advance and keep the shaped buns covered overnight in fridge. When ready to bake, let the buns come to room temperature while preheating oven.

 

 

 

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