For the dough:

°75g soft butter

°250ml milk

°25 g fresh baker’s yeast

°1/4 teaspoon of salt

°1 teaspoon cardamom

°00 g caster sugar (0.75 dl)

°460 g flour (6.  5 dl)

=> For the stuffing:

°50g butter

°50g sugar

°1 teaspoon of cinnamon

°granulated sugar

*Methods :

Put the fresh yeast in a little milk taken from the 250 ml. Then blend all ingredients for dough & knead (by hand, in a robot, or in a bread machine) until you obtain a soft & elastic dough. Then let rise at room temperature for about 2 hours (or until until the dough doubles in size).

Melt the butter. Mix it with sugar and cinnamon. Cutting dough to 2 pieces of same weight & roll every piece out  form  rectangle. Spread each rectangle with the preparation based on sugar, butter and cinnamon, then roll the dough as in the photos below:

 Then cut every roll into tranches for 3 cm thick. Place them on a baking sheet lined with parchment paper and let rise again until the kanelbullars double in volume (about thirty minutes).

Preheat your oven to 190°C. Sprinkle your with granulated sugar & bake for 12 to 15 minutes. Then leave to cool on a wire rack.

Delicious.`

Enjoy !