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When making Swedish cinnamon rolls (kanelbullar), or any similar rolled/knotted pastries, I have an issue with the filling oozing out of the pastry when baking it. Recipes are calling for a filling usually made with butter, sugar and spices. (The ratio being commonly 4 butter for 3 sugar, in weight + spices). When using that filling, I usually get a lot of leakage from the pastries, with a lot of the filling ending up on the baking tray.

Below, a picture illustrating the problem (brown filling on brown silicon mat is not the best, sorry):

Picture of a knotted pastry with it's filling having leaked during cooking

Are there solutions to that problem?

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    I'm mostly interested in solutions that would change the behaviour of the filling during baking, but open to other suggestions (such as using baking cups, or cooking them in a high walled tray close together) for the sake of the Q/A.
    – Lescurel
    Apr 18, 2023 at 12:28
  • Have you tried refrigerating the buns before baking?
    – GdD
    Apr 18, 2023 at 12:42
  • I didn't. I 'll try next time.
    – Lescurel
    Apr 18, 2023 at 13:37
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    I asked a question about the method @FuzzyChef.
    – GdD
    Apr 21, 2023 at 7:41
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    A lot of it is time @FuzzyChef, if I write an answer saying to refrigerate the pastry and it turns out they did it's not helpful. But, this morning is the first chance I've had to write an answer based on the response to my comment as I've had a lot going on.
    – GdD
    Apr 21, 2023 at 9:11

1 Answer 1

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The butter may not be coming out of just the filling, it could be coming out of the pastry itself as well (this is more common with laminated pastry like puff pastry). Either way your best solution is to refrigerate the pastries before baking. Butter melts at a relatively low temperature, about 34°C/94°F, so by the time you roll out your pastry and spread the filling the butter in both will be very soft and it will be melted in the oven in a very short time. If you refrigerate the pastries you are giving the pastry time to form a structure to contain the filling before it melts, and stabilizing the butter in the pastry itself.

If refrigeration doesn't work and you still get leaking then your filling has too much butter in it, try reducing the butter or adding a small amount of powdered sugar to it. Adding powdered meringue is a trick to stiffen butter cream icing which may work for a butter based filling as well, although it may add a flavor as well.

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