Thank you for this recipe and for the cardamom buns. I made them many times. I sometimes use both cardamom and cinnamon together and shape them like in this video or like cardamom buns. We love them.
Wow, thanks for that tip of rolling ❤ cinnamon buns is our all time favorite. I made your recipe and I like that I can control the amount of sugar I put in as opposed for the very sweet store bought
I started this recipe, but there wasn't enough milk. I had a dry mix and no way it would form a dough. I added 30% more liquid in the form of warm water and that fixed it. They are looking great now and rising in preparation for baking. Thank you for this recipe, they already smell amazing!❤
I love breads that are sweet and your right the Canadian and American versions are much heavier you might need to get a much better kitchenaid! 😂 I need to find cardamom here in Canada 🇨🇦🙏🙏
It’s normal and healthy to be “scared” of getting e-coli from raw flour. Not to mention, flour processing plants and disgusting and it’s pretty gross to eat that junk without cooking it first.
In a lot of recipes I've tried, they add the pearl sugar after the egg wash (both before baking) - is there a reason why you add it after baking and not before? I'm really interested to know. Thanks for a great video!
I presume it's to prevent the pearl sugar from browning or caramelizing in the heat? I definitely prefer applying the egg wash after the bake though, it makes the dough shinier and more moist!
Cecilia, the way you play with the dough so freely gives me courage because I'm afraid that once it loses its fluffiness, it won't rise alain. Coming to my question. I live alone and these recipe rates are too much for me! Is there a smaller version of the same dough? How can I change the rates? If I divide it directly in half, will I get the same result?
Hey Cecilia! Thanks for your wonderful videos! I tried this recipe but when I cut the buns from the log shape, they got terribly squished and I couldn't really give them again their nice, round shape :/ do you know what I might have done wrong? Could this be because my log was not tight enough? Thank you in advance! :)
Hi thank you for the recipe I have been to stockholm last week and ate the best cinamon buns in the world. I wanted to ask, can you add eggs to the dough or its not in the traditional recipe. If you add eggs do you know how would it change the dough (taste etc?)
Stockholm has the best buns!! One of the perks of living here haha. You can add eggs to the dough. I have two bun dough recipes, one with eggs and water, and one with no eggs and milk. I have a video called "Syskonkaka" that uses a bun dough that has eggs. That dough and the one shown in this video are basically interchangeable. I think the one with milk and no eggs is slightly chewier and the dough becomes elastic more easily. But the difference is still very slight.
GRATEFUL for your advice on how to roll the sides first! That is BRILLIANT! I can't wait to make these. I'm not a fan of cardamon. Do you suggest me just leaving that out or replacing it with???
Superb recipe but I have a question about a pause in the process. Specifically, I am wondering if I can mix the ingredients to a point in the evening and then stop until morning to bake the buns so that they are warm. Is there a natural stopping point or at least one that will have the least impact? Tack så mycket!
When you have cut them and are about to proof them, put them in the fridge. Then you can continue the proofing the next morning, and bake them. Or you can reheat the fully bake buns in the oven the next day, that is what I do.
I tried this recipe and it was a little dry. I have a professional KitchenAid mixer and it got over-heated. I added 100 ML more of milk and a few TBS ice water. They came out delicious. Is your recipe correct with 500 g of milk? Thank you.
Interesting, you don’t leave dough to rise after mixing, but instead - after making the buns. I wager if it makes any difference in texture. Love the buns without frosting. And with cardamom! Thank you!
Honestly it’s because that what we did at the bakery I worked at. We did it so they would stay together as we were handling them, like putting them in bags for the customers etc. I never really questioned it lol I just did it. You can definitely skip it if you want.
thanks Celcilia! what are they called? i see muffin, candy, and cake liners online, but not one those size. I definitely wouldn't want them falling apart, even at home@@ceciliatolone
Hi! Again me from South Korea. I have questions :) 1. Can I freeze the dough for later. i make a lot but dont want to bake all. so is it possible 2 freeze dough and untill when I can use? 2.U did brush egg wash after putting out of oven. Can I do it before I put into oven? I mean egg wash and also big sugar 3. Can I make a shape like Kardemum buns in ur video? I like to try cinamon buns with the shapea❤
1. Yes you can freeze the dough! Try not to let it sit in the freezer for more than a week though. The buns will be good but the yeast starts to die after a week and they won’t puff up as much. 2. I did brush when they came out of the oven because it makes them softer. But you can totally brush and too with pearl sugar before they go in the oven. 3. You can make the cinnamon buns any shape you like! They are often in the same shape as the cardamom buns I just wanted to show a different technique in this video 😊😊
@@ceciliatolone thank u so much. ur video is perfect for me :)I am preparing a bakery in Korea and I always wanted to sell kanelbullar ♡ I hope I could make it like u♡
Love your baking style. No gimmicks just simple and traditional. But I do wonder why you use non fat milk in your recipe. Is there any specific reason?
@hopelafleur7621 According to her cardamom bun recipe on her website, her bakery used water and nonfat milk powder for their dough - lots of other bakers use this nonfat milk powder+water combo rather than whole milk. As far as I know, the reason is that water provides more moisture/hydration than the same amount of whole milk (which contains protein, lactose, fat, etc.), while the nonfat milk powder provides richness without affecting the fat/butter percentage. Usually, replacing water with full-fat milk in dought would require about 10% more milk to make the hydration equal, and possibly scaling down the butter/oil accordingly. She uses nonfat milk in her video recipes because it's cheaper, more common, or readily available than nonfat milk powder.
Milk will give you a different result. It won’t be as shiny and nice. But you can brush it on before you bake or directly after, whichever you you’d like. If you put it on after you’ll soften the crust slightly which can be nice.
About the Eggwash. is there a reason you do it after baking them in the oven? I know my grandmothers usually do the eggwash before the oven, so just curious if there's a reason or just habit? I guess you use it to make the pärlsocker stick to the bun but is there another reason?
Yes! It’s to help keep the buns soft. When you egg wash them before they will get a nice shine. But if you egg wash them after they will get a nice shine AND the little touch of extra moisture helps soften the crust that formed while baking. You could also do this with simple syrup but I like egg wash because it doesn’t add any sweetness and doesn’t make them sticky
1. When I pushed it with a rolling to make a rectangle, the flour did not stretch well. 2.My cinnamon rolls overflowed with cinnamon when baked. What could be problems? thank u so much♡
1) did you take a windowpane test to check that the gluten was developed enough? 2) I’m not quite sure what you mean by overflowed? Like the filling bubbled out of the buns? If you find me on Instagram you can send me pictures and I can try to help you a bit more 😊
Hi I’m from Paris and I cook a fair bit and in just two of your videos I’ve learned a lot more on baking than I ever have! Just one question the cardamom you are using is black, I use green and it’s quite mild. I believe the taste of black cardamom is much more intense. Where could I find black cardamom from, perhaps the brand you use I can find on Amazon? Thank you for your great videos. Keep it up!
The shell of the cardamom is green, but the inside has these brown/black grains. Easiest is to buy the grains directly (opening pods of cardamom and emptying them takes a little bit of time) And then you want to grind them lightly in a mortar. Give them a quick bash, so that you keep some of them still a bit rough. You wanna do this partly for aesthetics, and partly because it's nice to have some surprise bits in the bun :)
Massa frågor nu .... Har du en kokbok med bullar? Vart hittar man så stora bullformar?! Letat i alla stora affärer men det största jag hittar är stora muffinsformar. Jag skulle vilja hitta så stora bullformar som är på bake off bullarna på Willys eller ICA. Finns inte ens på Amazon... vill ju inta att allt det goda rinner ut på plåten.
@@hiromatsu9247 Om du menar den jättelilla fyrkantiga kartongen så klassar jag inte papper med 5 cm i diameter "stora". Jag är ute efter sådana 13-15 cm i diameter papper som är på alla bake of bullar i affärerna. De oTppits har skulle knappt täcka de små frysta Felix bullarna man kan köpa i frysdisken.
Thanks for your feedback! You’re not the first to say this to me and I’ve honestly been a bit surprised since this is my go to and I havnt had that issue before. May I ask what flour (like brand) you used? I’m trying to get as much info as possible so I can fix the recipe 😊
@@ceciliatolone i was using King Arthur Flour Unbleached Bread Flour ( 12.7% protein ). when i was using Kitchenaid stand mixer smoke came out of that machine. i tried to knead by hands i can hardly knead that dough. it was very dry. anyway, love your videos.
@@matthew04101 no worries! I didn’t know that about old flour, that’s good to know. My flour always gets used up so quick it doesn’t have time to get old haha
Flour from different seasons and different regions vary a lot. Always hold back a decent part of the flour and add gradually, if needed. Also the higher gluten bread flour is much thirstier than all purpose flour. I hope your buns were still delicious!
thank you so much. can you please let me know your instagram ID? and also when I put out the freezed dough from freezer, how long should i let it stay and then bake? I am sorry for too many questions :)
Don’t be sorry they’re really good questions! You need to let the buns proof like normal after freezing. So they need to defrost and then proof. Just tack an hour or two on to the normal proofing time. Instagram: cecilia.tolone
Made this recipe twice now, I love it. Thank you, Cecilia ❤
Thank you for this recipe and for the cardamom buns. I made them many times. I sometimes use both cardamom and cinnamon together and shape them like in this video or like cardamom buns. We love them.
Your channel is now in my top 10. Great info!!!
That so sweet of you to say! Thank you!
They look so good. And her voice is soo calm, Shes also sooo pretty
"..they get like really cute all squished together" 😄 love it! I'm gonna try it."
Wow, thanks for that tip of rolling ❤ cinnamon buns is our all time favorite. I made your recipe and I like that I can control the amount of sugar I put in as opposed for the very sweet store bought
Great recipe and hints for shaping cinnamon buns.
Thank you for sharing.
I started this recipe, but there wasn't enough milk. I had a dry mix and no way it would form a dough. I added 30% more liquid in the form of warm water and that fixed it. They are looking great now and rising in preparation for baking. Thank you for this recipe, they already smell amazing!❤
I want to try this. In a few weeks I will have the opportunity, so it's going on the list of things to bake.
Let me know how it works out for you ☺️
my favourite buns of all time i'm telling you!
I so agree with you abut cutting with floss. I guess some people think they look more professional if they give that advice.
So true
I love breads that are sweet and your right the Canadian and American versions are much heavier you might need to get a much better kitchenaid! 😂
I need to find cardamom here in Canada 🇨🇦🙏🙏
Hi Cecilia! Do you know how we can try and prep these ahead of time? Does the dough freeze once shaped? Does that change the baking time?
Thank you so much!👍may Hod bless you and abundantly!
These buns look sooooo yummy. Wonderful recipe.
God bless you.
PD. Why does this girl look so much like Kirstek Dunst?
Super Delicious!
They look so yummy.
Thank you so much for the video I loved it and your buns look delicious 😋. Looking forward to more videos x
Thank you!
So tempted
You had me at “you can eat it” - I eat raw dough all the time but so many cooks online will be so scared of everythinh☺️
Yes! I love raw dough
It’s normal and healthy to be “scared” of getting e-coli from raw flour. Not to mention, flour processing plants and disgusting and it’s pretty gross to eat that junk without cooking it first.
In a lot of recipes I've tried, they add the pearl sugar after the egg wash (both before baking) - is there a reason why you add it after baking and not before? I'm really interested to know. Thanks for a great video!
I presume it's to prevent the pearl sugar from browning or caramelizing in the heat? I definitely prefer applying the egg wash after the bake though, it makes the dough shinier and more moist!
Cecilia, the way you play with the dough so freely gives me courage because I'm afraid that once it loses its fluffiness, it won't rise alain. Coming to my question. I live alone and these recipe rates are too much for me! Is there a smaller version of the same dough? How can I change the rates? If I divide it directly in half, will I get the same result?
Kan du länka sidan vart du har köpt kökskniven?
Bravissima , complimenti!!!
Can I use 50/50 bread flour and AP flour?
Why is the mixture melting on the baking tray when baking?
Hey Cecilia! Thanks for your wonderful videos! I tried this recipe but when I cut the buns from the log shape, they got terribly squished and I couldn't really give them again their nice, round shape :/ do you know what I might have done wrong? Could this be because my log was not tight enough? Thank you in advance! :)
Hi thank you for the recipe I have been to stockholm last week and ate the best cinamon buns in the world. I wanted to ask, can you add eggs to the dough or its not in the traditional recipe. If you add eggs do you know how would it change the dough (taste etc?)
Stockholm has the best buns!! One of the perks of living here haha. You can add eggs to the dough. I have two bun dough recipes, one with eggs and water, and one with no eggs and milk. I have a video called "Syskonkaka" that uses a bun dough that has eggs. That dough and the one shown in this video are basically interchangeable. I think the one with milk and no eggs is slightly chewier and the dough becomes elastic more easily. But the difference is still very slight.
Hej. I love these Kanelbuller. I just have a question about the amount of milk in the recipe. Is it 500 ml of milk ? Thank you
GRATEFUL for your advice on how to roll the sides first! That is BRILLIANT! I can't wait to make these. I'm not a fan of cardamon. Do you suggest me just leaving that out or replacing it with???
You can just leave it out!
Can the dough be put int the fridge overnight?
Superb recipe but I have a question about a pause in the process. Specifically, I am wondering if I can mix the ingredients to a point in the evening and then stop until morning to bake the buns so that they are warm. Is there a natural stopping point or at least one that will have the least impact? Tack så mycket!
When you have cut them and are about to proof them, put them in the fridge. Then you can continue the proofing the next morning, and bake them.
Or you can reheat the fully bake buns in the oven the next day, that is what I do.
Hi Cecilia. I also have checked your cardamom buns and that needed 250g suger for filling.
And 120g for this time. Is that right?
As i'm curious about the taste i'd like to follow you,but it's hard to get cadamum here in south korea.😢
I tried this recipe and it was a little dry. I have a professional KitchenAid mixer and it got over-heated. I added 100 ML more of milk and a few TBS ice water. They came out delicious. Is your recipe correct with 500 g of milk? Thank you.
Interesting, you don’t leave dough to rise after mixing, but instead - after making the buns. I wager if it makes any difference in texture. Love the buns without frosting. And with cardamom! Thank you!
There is 2 rests for total 40 min
why do you put the buns in paper liners? the buns are twice as big. does it prevent the rolls for spreading too much?
Honestly it’s because that what we did at the bakery I worked at. We did it so they would stay together as we were handling them, like putting them in bags for the customers etc. I never really questioned it lol I just did it. You can definitely skip it if you want.
thanks Celcilia! what are they called? i see muffin, candy, and cake liners online, but not one those size. I definitely wouldn't want them falling apart, even at home@@ceciliatolone
Hi! Again me from South Korea.
I have questions :)
1. Can I freeze the dough for later. i make a lot but dont want to bake all. so is it possible 2 freeze dough and untill when I can use?
2.U did brush egg wash after putting out of oven. Can I do it before I put into oven? I mean egg wash and also big sugar
3. Can I make a shape like Kardemum buns in ur video? I like to try cinamon buns with the shapea❤
1. Yes you can freeze the dough! Try not to let it sit in the freezer for more than a week though. The buns will be good but the yeast starts to die after a week and they won’t puff up as much.
2. I did brush when they came out of the oven because it makes them softer. But you can totally brush and too with pearl sugar before they go in the oven.
3. You can make the cinnamon buns any shape you like! They are often in the same shape as the cardamom buns I just wanted to show a different technique in this video 😊😊
@@ceciliatolone thank u so much. ur video is perfect for me :)I am preparing a bakery in Korea and I always wanted to sell kanelbullar ♡ I hope I could make it like u♡
@@ceciliatolone thanks a lot. then,,How long does it take to bake the dough after taking it out of the freezer?
Love your baking style. No gimmicks just simple and traditional. But I do wonder why you use non fat milk in your recipe. Is there any specific reason?
Yes please tell us why you use nonfat milk🤷♀️
@hopelafleur7621 According to her cardamom bun recipe on her website, her bakery used water and nonfat milk powder for their dough - lots of other bakers use this nonfat milk powder+water combo rather than whole milk. As far as I know, the reason is that water provides more moisture/hydration than the same amount of whole milk (which contains protein, lactose, fat, etc.), while the nonfat milk powder provides richness without affecting the fat/butter percentage. Usually, replacing water with full-fat milk in dought would require about 10% more milk to make the hydration equal, and possibly scaling down the butter/oil accordingly.
She uses nonfat milk in her video recipes because it's cheaper, more common, or readily available than nonfat milk powder.
Love the buns! The short liners, any thoughts on where we can purchase them in the US?
I thought you’d wrap that tail on the underweight one. 🤣. Thanks for the tip about rolling and stretching the corners first. Lovely buns.
You’re welcome! Tips and tricks are what I’m here for haha
Is it ok to use full whole milk?
Yes! Non fat milk is sliiiiightly better but in a home size batch the difference is negligible so use the milk you have 😊
@@ceciliatolone Thank you so much!
can I use also milk insted of egg i mean for frost. and if i can use milk frost should i put before bake in the oven or out?
Milk will give you a different result. It won’t be as shiny and nice. But you can brush it on before you bake or directly after, whichever you you’d like. If you put it on after you’ll soften the crust slightly which can be nice.
About the Eggwash.
is there a reason you do it after baking them in the oven? I know my grandmothers usually do the eggwash before the oven, so just curious if there's a reason or just habit? I guess you use it to make the pärlsocker stick to the bun but is there another reason?
Yes! It’s to help keep the buns soft. When you egg wash them before they will get a nice shine. But if you egg wash them after they will get a nice shine AND the little touch of extra moisture helps soften the crust that formed while baking. You could also do this with simple syrup but I like egg wash because it doesn’t add any sweetness and doesn’t make them sticky
Thank you gorgeous
Hi, what temperature should all the ingredients be at? Thank you.
Room temp is best!
1. When I pushed it with a rolling to make a rectangle, the flour did not stretch well.
2.My cinnamon rolls overflowed with cinnamon when baked. What could be problems? thank u so much♡
1) did you take a windowpane test to check that the gluten was developed enough?
2) I’m not quite sure what you mean by overflowed? Like the filling bubbled out of the buns?
If you find me on Instagram you can send me pictures and I can try to help you a bit more 😊
How do you store it if you don't want to freeze some?
Like if I wanna give some to my mum in 2 days?
The best way to store short term is to wrap in plastic and keep on the counter. This is good for 24 to 48 hours.
Oh my lanta
Is there a way to make the recipe half?
Yes you can definitely cut the recipe in half!
Hi I’m from Paris and I cook a fair bit and in just two of your videos I’ve learned a lot more on baking than I ever have! Just one question the cardamom you are using is black, I use green and it’s quite mild. I believe the taste of black cardamom is much more intense. Where could I find black cardamom from, perhaps the brand you use I can find on Amazon? Thank you for your great videos. Keep it up!
The shell of the cardamom is green, but the inside has these brown/black grains.
Easiest is to buy the grains directly (opening pods of cardamom and emptying them takes a little bit of time)
And then you want to grind them lightly in a mortar. Give them a quick bash, so that you keep some of them still a bit rough.
You wanna do this partly for aesthetics, and partly because it's nice to have some surprise bits in the bun :)
@@hedfe Thank you !!!! 😊
@@hedfe I really appreciated you replying, once again thank you! 👍😊
i use instant dry yeast. they don't normally puff up much. is there anyone who uses dry yeast? maybe i am adding the wrong amount 😢
Massa frågor nu ....
Har du en kokbok med bullar?
Vart hittar man så stora bullformar?! Letat i alla stora affärer men det största jag hittar är stora muffinsformar. Jag skulle vilja hitta så stora bullformar som är på bake off bullarna på Willys eller ICA. Finns inte ens på Amazon... vill ju inta att allt det goda rinner ut på plåten.
Vet ej varför du inte kunnat hitta stora bullformar. "Toppits" har en sådan produkt som precis heter "Stora bullformar" .
@@hiromatsu9247 Om du menar den jättelilla fyrkantiga kartongen så klassar jag inte papper med 5 cm i diameter "stora". Jag är ute efter sådana 13-15 cm i diameter papper som är på alla bake of bullar i affärerna. De oTppits har skulle knappt täcka de små frysta Felix bullarna man kan köpa i frysdisken.
and also 225' 8min, isnt it too short? I feel like mine is not ready inside😢
All ovens are different, you might need to add a minute or two (or three lol) to the bake time
I had the same thing happen and I only added 2 min on convection and they turned out great.
Can I uses maple syrup as a glaze?
You definitely could!
Yummy 😋
Can I half this recipe?
Yes!
Can we halve the recipe?
It’s in the description 😊
Swedish version is much better, especially with unique flavor of cardamom in dough 👌 I would not prefer the egg wash after baking though.
kirsten dunst!
tank you
You’re welcome ☺️
I appreciate the cardamom in the dough. For me they are not real cinnamon buns without the cardamom dough.
Yes! The flavors really go hand in hand!
1100g flour/500g milk didn't work out for me. i think it should be 600g milk or more.
Thanks for your feedback! You’re not the first to say this to me and I’ve honestly been a bit surprised since this is my go to and I havnt had that issue before. May I ask what flour (like brand) you used? I’m trying to get as much info as possible so I can fix the recipe 😊
@@ceciliatolone i was using King Arthur Flour Unbleached Bread Flour ( 12.7% protein ). when i was using Kitchenaid stand mixer smoke came out of that machine. i tried to knead by hands i can hardly knead that dough. it was very dry.
anyway, love your videos.
@@ceciliatolone i've just learned that old flour might need more water. i think that might be the case for me. my apology.
@@matthew04101 no worries! I didn’t know that about old flour, that’s good to know. My flour always gets used up so quick it doesn’t have time to get old haha
Flour from different seasons and different regions vary a lot. Always hold back a decent part of the flour and add gradually, if needed. Also the higher gluten bread flour is much thirstier than all purpose flour. I hope your buns were still delicious!
Pearl sugar?
I second this, never heard of pearl sugar.
@@declanwinter6300 I found out it’s typically Swedish. It’s a sugar meant to be sprinkled as a garnish. Can’t do without!
Walmart sells this in the cake decorating section on their baking aisle
Exactly!
@@roseericson3828 I just checked WalMart for pearled sugar but it isn't the same. As indicated in the video notes, Amazon carries it.
It has been stated that you should never eat raw dough but who’s quibbling!
that is the budget version.... I reckon...
I gonna watch this channel every day coz of this pretty face
Its not supposed to be 200 grams of sugar in cinneman rolls, its enough with 100 grams, and thats for sure.
Hitchcock- Knife...
thank you so much. can you please let me know your instagram ID? and also when I put out the freezed dough from freezer, how long should i let it stay and then bake? I am sorry for too many questions :)
Don’t be sorry they’re really good questions! You need to let the buns proof like normal after freezing. So they need to defrost and then proof. Just tack an hour or two on to the normal proofing time.
Instagram: cecilia.tolone
thank u so much❤
Upgrade your mixer. It was painful to watch.