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Yay!! I ate these aromatic buns for the first time in the Swedish Institute of Mpls. last week and I’ve been dreaming of a fresh ground flour version. I am delighted that you chose this recipe to convert. Thank you for the variations made too.
You’re welcome! If you get a chance to share which fresh-milled flour you use, I’d love to hear about it.
I LOVED these. I didn’t change anything. I don’t think I did the shaping correctly, but they tasted amazing.
I’m so glad you like the recipe! Your kannebullar look beautiful.
I forgot to mention. I did the yeast variation.I used the Red Fife ground myself. I did leave them over night in the fridge after shaping, then let them come to room temp and rise a bit the next morning (maybe 1 to 1 1/2 hours?) and then baked. They worked out so nice and nothing like warm Kanelbullar in the morning!
I just enjoyed another one heated briefly, and it is now the 3rd day after baking. Still yummy!
It’s good to know the yeast version didn’t overproof in the refrigerator overnight. I may make them like that the next time I have house guests.
I did commercial yeast version with white flour and baked at 375 for 16 minutes, but the dough was raw on the inside. Stuck em back in for 5 more minutes and still not cooked sufficiently. They sure look good, but the bake time seems off.
Could your kanelbullar have been a lot bigger by chance? The recipes that I Google have similar baking time of 15 to 18 minutes. Here is an example, Swedish Cinnamon Buns Recipe (Kanelbullar) - Gimme Some Oven
