Since the pictures for these buns just look so amazing I thought they'd be a great first ‘by hand’ recipe to post. I used the same dough to make my cinnamon rolls and they tasted so spectacular I thought I'd tack on the directions for how to make them. Sorry, I've never measured how much filling and whatnot I use. 😬

The cinnamon rolls are just amazing still warm from baking, so are the kanelbullar, but that doesn't mean they aren't good once cooled. Trust me however and warm them in the micro for about 15 seconds before eating, there is so much butter in these babies that they sort of stiffen up once cool.

The first page is my notes, I typically only write the recipe on the front of the paper, and use the backs for notes, so the first page I'd see is my notes.

When recipes give weights it's always best to actually measure your ingredients, however I lazily did not. Do as I say not as I do right? 😂 Use my weight to cup translation at your own risk, my rolls turned out well, but it's always possible I did it wrong.

Lastly, this makes a lot of dough. Seriously, a LOT! You may either want to cut everything in half, or save half of it for later it other purposes. With just the two of us and half the dough it took us a few days, eating two a piece to get through them. Your milage may vary though so it's your call.

For anyone curious, I generally write all the recipes with fountain pens, but the note are generally gel pens or something like, really anything with pretty colors. I change colors with each new note to make it easier for me to find a specific note.

Page 1

Page 2

Page 3

Page 4

Page 5, last page for kanelbullar/dough recipe.

Page 1 cinnamon roll addition

Page two Cinnamon rolls