Maple and Pecan Cinnamon Knots (Swedish Kanelbullar)

These Maple and Pecan Cinnamon Knots are a great refresh of cinnamon buns, and are based off Swedish Kanelbullar. Adding some ground allspice and cinnamon gives them a spicy kick, which is complemented SO well by the maple glaze! Sprinkle on some pecans at the end for a real showstopper of a bake. Serve for Easter brunch or simply make to fill your home with amazing smells!

These do take a little more time and patience than some bakes, due to the requirement for two proves. One can be done overnight in the fridge, meaning you’ll definitely have these ready for brunch! As a result, it is incredibly rewarding when you end up with these gorgeous cinnamon knots that smell like heaven!

The twisting can be a little tricky, so I recommend checking out this page with more visuals on how to do it. That said, once you’ve baked and covered them in glaze, nobody will even notice! For more cinnamon inspired recipes, try these Pretzel Bites, these Cinnamon Sugar Popovers, or these Chocolate Dipped Chai Cookies.

Do ensure you allow thorough proving, otherwise the knots won’t rise. These could be made vegan by subbing milk/butter for vegan varieties and omitting the egg wash!

Maple and Pecan Cinnamon Knots (Swedish Kanelbullar)

Makes: About 12
Prep Time: 30 Minutes
Bake Time: 15 Minutes
Total Time: 3 Hours (Including Proving)

Ingredients

• 250ml Milk
• 50g Butter
• 400g Plain Flour
• 60g Granulated Sugar
• 1x 7g Pack Fast Acting Dried Yeast
• 1 Tsp Cinnamon
• 1 Tsp Ground Allspice

For the Filling:

• 100g Butter
• 100g Light Brown Sugar
• 1 Tbsp Cinnamon
• 1 Tbsp Ground Allspice

Pre Bake:

• 1 Egg, Beaten
• Demerara Sugar

For the Topping:

• 45g Icing Sugar
• 1/2 Tbsp Milk
• 1/2 Tbsp Maple Syrup
• 25g Pecans, crushed

Method

1. Heat the milk and butter together in the microwave (on low/medium) until the butter has melted and the mixture is warm – not hot!
2. In a large bowl/the bowl of a stand mixer, combine the flour, yeast, sugar and spices. Then pour in the milk/butter mix and bring together to form a dough. Either knead by hand on a floured surface for 8-10 minutes, or use a dough hook attachment for 5-7 minutes. When the dough is smooth and stretchy, it’s done.
3. Let prove for 1 hour, until doubled in size.
4. Roll the dough out on a floured surface, using a rolling pin to reach about a 50x40cm rectangle.
5. Combine the filling ingredients in a bowl, then spread onto the dough rectangle, creating an even layer across the dough.
6. Fold the top third of the dough down to the middle, then fold from the bottom up and over the first fold – similar to making puff pastry, so that all filling is hidden, and it looks like a letter.
7. Roll again, until it’s about 35x20cm in size. Cut 12 equal, long strips.
8. Take a strip, hold each end in each hand and twist. Then wrap one end around two fingers, around again then fold over and under to create a knot. See here for a visual. Repeat for all strips. Place the knots onto two lined baking trays, leaving room for rising.
9. Let prove for 45 minutes – 1 hour.
10. Preheat the oven to 200C/180C Fan/Gas 6. Wash the buns with the beaten egg and sprinkle over some sugar (both optional). Bake for 15-18 minutes, until golden on top.
11. Let cool on a wire rack. Meanwhile make the glaze by combining all ingredients (apart from the pecans). Drizzle over the buns once they’ve cooled, sprinkle with pecans and serve immediately!