Wholewheat cinnamon rolls (Kanelbullar)
Prep time
Cook time
Total time
Recipe type: Dessert, Breakfast
Cuisine: Swedish
Serves: 20
  • 250 ml milk
  • 70 g + 5 tbsp butter
  • 150 g wholewheat flour
  • 300-500 g plain flour
  • 1 tsp salt
  • 120 g cane sugar
  • 1.5 tsp instant yeast
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  1. Heat milk with 3 tbsp of butter.
  2. Mix wholewheat flour with 300 g of plain flour and salt in a large bowl. Make a well in the centre, add 2 tbsp of sugar, yeast and few spoons of milk. Mix a bit and leave for 10 mins until the mixture comes foamy.
  3. Add more milk with butter, egg, vanilla extract. Stir to mix all the ingredients together. Then knead for 5 to 10 mins. Add some flour if needed. Let rise for about an hour.
  4. Melt 70 g of butter. Mix sugar with cinnamon.
  5. Roll out the dough on a slightly floured surface until 0.5 mm thick. Spread melted butter all over the dough and sprinkle with the cinnamon sugar. Role up dough, begin at the longer side. Cut into 20 slices.
  6. Coat the baking pan with butter.
  7. Place the rolls in the pan a let rise for about 30 mins.
  8. Preheat the oven to 190 °C.
  9. Bake for 15-20 mins.
  10. Melt remaining butter and spred it all over hot rolls.
Recipe by quark and jam at http://quarkandjam.hubacek.uk/wholewheat-cinnamon-rolls-kanelbullar/