My exploration into Swedish baking continues today with a batch of kanelbullar, Swedish cinnamon rolls. I had my first kanelbulle during a whirlwind trip to Stockholm and dogsledding excursion in Kiruna back in 2007. The memory of gathering around an open fire in a tent sipping on coffee and nibbling on cinnamon roll is one which I treasure very much. A few years later, I revisited Sweden and was treated to an amazing prinsesstårta thanks to a generous friend. But my strongest association with Swedish baking is much less idyllic. When I think of Swedish baking, I immediately think of lining up at IKEA check out with my shopping cart piled high with purchases and the fragrance of cinnamon rolls wafting from the adjacent cafeteria to tempt me.
Last night I baked my first batch of kanelbullar and my kitchen smelled like the blue and yellow warehouse. What makes Swedish cinnamon rolls different from their North American counterpart? North American style cinnamon rolls define decadence with its caramel cinnamon filling saturated soft yeast bun and over-the-top cream cheese icing. Swedish cinnamon rolls embrace restraint with its smaller size, filling that doesn’t overwhelm, hint of cardamom in the bun, and crunchy pearl sugar topping. I like them both for different reasons.
