Kanelsnurrer
Knotted cinnamon buns with a cardamom crumb — the twisted sibling of the skillingsbolle that rules cafés.
Cultural Context & History
The knotted cinnamon twist has become the signature bake of the new Nordic café — same cardamom dough as the classic bun, but folded and looped into an intricate knot that shows off the baker's hand.
Ingredients
- 500 g wheat flour
- 75 g sugar
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 packet yeast
- 75 g butter, melted
- 300 ml milk
- For the filling: 75 g soft butter, 4 tbsp sugar, 2 tbsp cinnamon
- 1 egg, beaten, to glaze
Recommended Tools
- Stand mixer with dough hookKneads the enriched dough to a smooth, elastic finish.
- Rolling pinRolls an even rectangle so the filling reaches the edges.
- Pastry brushLays down the egg wash for a glossy crust.
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Step-by-Step Instructions
- 1
Knead the flour, sugar, cardamom, salt and yeast with the warm milk and melted butter into a soft, smooth dough, working it for a full 10 minutes. Cover and leave to rise for 1 hour.
- 2
Roll the dough out into a large rectangle. Spread with the soft butter and scatter the sugar and cinnamon evenly to the edges.
- 3
Fold the rectangle in half lengthways and cut into strips about 2 cm wide.
- 4
Twist each strip around two fingers and tuck the ends underneath to form a knot, setting them on a lined baking sheet. Leave to rise for a further 30 minutes.
- 5
Brush with the beaten egg and bake at 225°C (435°F) for 10-12 minutes, until deep golden and glossy.
Chef's Tip
Crush the cardamom fresh from green pods if you can — the warm, resinous scent fades quickly once ground, and it is what marks these out as Norwegian rather than a plain cinnamon roll.
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