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Kanelbullar, cinnamon buns

Kanelbullar, cinnamon buns
Preparation time:
120 min
Cooking time:
10 min
For 4 people
Kanelbullar, cinnamon buns


-250g of flour
15 cl warm milk
1 sachet of baker's yeast
1 tablespoon honey
150 g compote with no added sugar
1 teaspoon of powdered cinnamon
an egg yolk for egg wash


Preheat the oven to 200°C.
Crumble the yeast at the bottom of the bowl of a mixer or bowl. Add a little warm milk and dissolve yeast.
Add the remaining milk, honey and flour and knead for 10 minutes.
Let the dough rise for 1 hour at room temperature.
Roll out the dough to about 3 cm thick and 30 cm wide.
Spread the compote on top of the dough and sprinkle with cinnamon.
Roll the dough lengthwise. Cut the roll into sections.
Place them wide apart on a baking sheet.
Let them rise for about 1 hour until they double in volume.
Brush with egg yolk.
Bake in the oven for 10 minutes.
Then let cool on a rack.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
297.5 Kcal 53.6 g 9.6 g 4.4 g 1.3 g 0.1 g 3.2 g 17.4 g

The nutritionist's advice:

It is quite possible to make your own bread and brioche at home. It is important to respect the rising times so that the dough of your brioche is well aerated.