Kanelboller – part of a Norwegian diet

kanelbolleferdig2

You’d be hard pressed to find a Norwegian who doesn’t absolutely LOVE cinnamon.  One could say 3 out of 4 pastry recipes in Norway includes this delightful spice (exaggerating here and there) , and kanelboller, or kanelsnurrer as some call them (in English we know them as cinnamon buns) is one of the most popular of Scandinavian baked goods.  Perhaps it is the warming and comforting sensation one gets from cinnamon that is so appealing to northern people – after all, we spend over half the year being cold.  Cinnamon adds a little exotic element to what is otherwise a straightforward cuisine, using what is at hand to create a meal.  I am unable to count how many versions I’ve had of kanelboller; in friends and family’s homes, in cafes, at functions and everywhere else you can imagine food being served, and there have been very few I’ve actually disliked. The key is to get them light and fluffy and moist – the rest will fall into place, because how can you go wrong when adding cinnamon to a recipe?? Spoken like a true Norwegian.

Last year there was a huge uproar among Scandinavian cinnamon lovers, as the EU’s regulations stipulated restrictions of the use of cinnamon, citing the dangers of over consuming the spice due to its content of coumarin, a fragrant organic chemical compound in cinnamon, suggesting it to be moderately toxic to the liver.  Bakers all across Scandinavia fumed, citing to their history of using cinnamon in their breads and pastries for over 200 years. The Swedes circumvented the regulations, citing that kanelboller were “Tradition food” and were allowed a higher dosage in their food. I find this to be quite funny, but also shows Norwegians and our fellow Scandiavians’ attachment to this popular spice.

I’ve covered cinnamon buns in the past here at Arctic Grub, but I wanted to develop a dairy free and egg less recipe since I decided a few months ago to no longer include these products in my diet.  If you think eggs or dairy are needed to make a gorgeous dough – boy,  will this one prove you wrong!! In fact, dare I say that this is perhaps the best recipe for kanelboller I’ve come up with to date?? You be the judge.

I would highly recommend using fresh yeast in this recipe. There is something magical about the scent and consistency of dough made with fresh yeast – something that truly reminds me of being in Norway in someone’s kitchen while yet another delightful pastry is baking away.  While I am fully aware this is harder to come by in the U.S., I am lucky enough where my local market’s pastry department will sell  me their fresh yeast by the pound.  I suggest you ask the bakery department at your grocery store or bakery – many people are happy to make a few extra dollars selling their base ingredients!

The dough for these kanelboller  is truly light and airy- a dream to handle!  Another mention is  that the spread in the middle should not be excessive – just a thin, even layer is enough. Remember, these aren’t super decadent cinnamon buns as we’re used to in the U.S. where both the fat and glaze is dripping and one bite seems enough before we deem it “too much” and “I can’t have anymore”. This is a bun that is not too sweet but that you (unfortunately??!) could eat three or four of in one sitting! :)

DAIRY FREE KANELBOLLER

For dough:

1 1/2 cup soy milk or other plant based milk

100 grams or 1/2 cup vegan butter

50 grams fresh yeast (or 1 packet dry yeast)

500 grams or roughly 4 1/2 cups all purpose flour

100 grams or 1/2 cup granulated sugar

1/2 tsp salt

1/2 tsp cinnamon

2 tsp ground cardamom

1/2 tsp baking powder

For the filling:

113 grams (1 stick) or 1/2 cup vegan butter, softened

60 grams (1/4 cup) light brown sugar

60 grams (1/4 cup) granulated sugar

Additional vegan butter (melted) and sugar for brushing and sprinkling on buns

Directions:

In a small pot, heat up the soy /plant based milk and butter until luke warm, around 98.6 Fahrenheit (37 Celcius).  Crumble in the fresh yeast  or dry yeast if using. In a large bowl, combine half the flour with the rest of the dry ingredients, pour in the yeast milk mixture and add the rest of the flour until a firm, smooth dough shapes.  Cover bowl with plastic wrap and let sit in a warm spot to rise for about 1 hour.

Meanwhile, combine the ingredients to the filling in a small bowl and set aside.

Preheat the oven to 425 degrees Fahrenheit (210 degrees Celcius) and spray two baking sheets.

Punch down the dough and roll it out to a rectangle about 15 x 20 inches (40 x 50 cm). Spread the filling thinly all over the dough and start rolling from the widest and closest edge until you have a “sausage”.

kanelbollesmor

Using a dough cutter, divide into about 15-20 pieces and place cut side up on the prepared baking sheet.

kanelbolledeling

Cover with a towel and let rise again for about 20 minutes.

kanelbollerforheving

kanelbolleforsteking

Brush the buns with melted butter and sprinkle some brown or regular granulated sugar on top.  Place in oven and bake for about 12-15 minutes until nice and golden.   Note: If you are a fan of glazed cinnamon buns, you can mix a bit of soy milk and confectioners sugar together until you achieve a thick but runny consistency and spread the buns with these after they have cooled down.

kanelbolleferdig

kanelbolleferdig2

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About Sunny

Scandinavian in NY writing about food and wine and spirits... tasting, eating, researching and experiencing!

6 responses to “Kanelboller – part of a Norwegian diet”

  1. Sophie33 says :

    I like your vegan version a lot! I only tried them in Norway many times but prefer your vegan varieaty way more,…they look very delicious. 😉

  2. camparigirl says :

    I had no idea about the dangers of too much cinnamon! Very intrigued by your vegan version that does look as plump and fluffy as the “real” thing

  3. Mei Ying So says :

    Hi Sunny! I was so happy to see that you went vegan, and are writing about it. The Hudson Valley needs your articulate and passionate voice! There was a surprise party for the homecoming of a Norwegian friend last night (took almost two years for her to come back, going through the process of getting papers after marrying), and instructions were to make a Norwegian dish – I started looking for vegan recipes, and came upon Arctic Grub – it was amazing to get help from you without even knowing that you’d gone vegan and could give that help! Did you add cinnamon to the filling? I couldn’t figure out why your filling looked so much darker than mine, or was it just that your brown sugar was darker? In any case, the dough was very easy to work with, and baked up light and springy. I liked the sweetness level of the end result, just right for me. I look forward to trying more recipes you’ve come up with, I’ve found your sunnyandfit website, and your facebook page, thanks for the posts. I dropped eggs and dairy last Sept/Oct., and like you, have enjoyed the mental and emotional relief that comes with that. What’s challenging is enjoying eating out in the Hudson Valley, and having social engagements involving food with omnivores!

    • Sunny says :

      Hi Mei! So great to hear from you and thanks for your comment! I am so happy to hear you have dropped eggs and dairy too! And yes, while eating out can be challenging, I see more and more restaurants offering more vegan alternatives now, which is great! I did add cinnamon to the filling for these cinnamon buns, yes – it should say so in the recipe but if not, I apologize! I will have to stop by the store to say hello one of these days – it has been hectic at the store for me too and working all my side projects still, blogging, writing, etc… But what a nice surprise to hear from you here – thank you again and see you soon!! :)

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