Kanelbullar, traditionell schwedische Zimtschnecken neu interpretiert mit Heidelbeeren und Vanillecreme, Vickys Healthy Dreams
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Swedish Cinnamon Rolls with blueberries - Kanelbullar

Zubereitungszeit1 Std. 15 Min.
Portionen: 12 knots
Autor: Vicky - Healthy Dreams


  • 25 g yeast
  • 300 ml milk
  • 80 g sugar +1 tsp
  • 60 g soft butter
  • 2 pinches of salt
  • 1 tsp ground cardamom
  • 480 g flour

Für die Füllung

  • 100 ml blueberry jam
  • 50 g soft butter
  • 1 tsp cinnamon

Außerdem brauchst du

  • 18 g vanilla custard
  • 250 ml milk
  • 1 tbs sugar
  • 1 egg
  • some icing sugar
  • some melted butter


  • Heat milk until lukewarm and stir in the yeast with a teaspoon of sugar. After a few minutes small bubbles should form on the surface.
  • Meanwhile mix butter with sugar, salt and cardamom in a large bowl until fluffy. Stir in the yeast mixture. Gradually add the flour with a dough hook and knead well for about 5 minutes until an elastic dough ball is formed. Cover the bowl with a fabric and let it sit for up to 1,5-2 hours (depending on the temperature) until the dough has doubled in size.
  • In the meantime, prepare the vanilla custard according to the instructions on the package. Set aside.
  • Once the dough has risen enough, roll out the dough into a rectangle on a floured surface with a rolling pin (about 2:3). Spread the left half of the dough thinly with blueberry jam. Leave about 1cm free at the sides. Spread a thin layer of soft butter on the right half and sprinkle with cinnamon. Now fold the left third (jam side) into the middle. Fold the right third (butter side) over it and carefully roll out the folded dough again with the rolling pin, so that the dough is still slightly stretched.
  • With a knife cut the dough into 2.5 cm thick strips. Now divide the strips again lengthwise, but do not cut the upper end completely. Hold each end of a strip of dough with one hand and turn it in the opposite direction. Now form a knot with the twisted dough strip and place it on a baking tray lined with baking paper.
  • Pour vanilla cream into a piping bag and squeeze some cream into the inside of the blueberry knots. Leave to rise for another 15 minutes.
  • Preheat the oven to 190°C. Brush the blueberry knots with egg and bake for about 10-12 minutes until golden brown. While still hot, brush with melted butter and dip in icing sugar.