Swedish Kanelbullar (Cinnamon Buns) Recipe

Learn how to make authentic homemade Swedish kanelbullar with this best easy baking recipe. These traditional cinnamon buns feature cardamom-scented dough, a buttery cinnamon filling, and the signature knotted shape that makes them a true Scandinavian classic. Perfect for your next fika moment!

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

12 mins

Serves:

16 buns

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">600g all-purpose flour</li><li class="ingredients-single-item">85g granulated sugar</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">330ml whole milk, lukewarm</li><li class="ingredients-single-item">1 egg, room temperature</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">100g unsalted butter, room temperature</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, room temperature</li><li class="ingredients-single-item">100g soft brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom (optional)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">3 tbsp pearl sugar (Swedish pärlsocker or Belgian nib sugar)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the dough. Warm the milk to approximately 37-40°C (100-105°F) – it should feel just warm to the touch, not hot. This temperature activates the yeast without killing it. Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until foamy and activated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, ground cardamom, and salt. Mix briefly to combine these dry ingredients, dispersing the spices evenly throughout the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the activated yeast mixture and the egg to the dry ingredients. Mix on low speed until roughly combined, then gradually increase to medium speed. Knead for about 5 minutes until the dough starts coming together.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium speed, add the room temperature butter, a tablespoon at a time, waiting for each addition to incorporate before adding more. This gradual addition prevents the butter from leaking out of the dough and ensures proper gluten development. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The rising time allows the yeast to create carbon dioxide bubbles, which creates the light, airy texture in the finished buns.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Meanwhile, prepare the filling by mixing the softened butter, brown sugar, cinnamon, and cardamom (if using) until smooth and spreadable. This can be done with a spatula or electric mixer. Set aside at room temperature – it needs to be easily spreadable when you're ready to assemble.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down to release excess air. On a lightly floured surface, roll the dough into a large rectangle approximately 40x50cm (16x20 inches). Keep the dough an even thickness throughout for uniform buns. Aim for about 5mm thickness – thin enough to create nice layers but thick enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using an offset spatula or the back of a spoon, spread the cinnamon-butter filling evenly across the dough surface, leaving a 1cm border along one long edge (this will help seal the roll). Be generous but careful not to tear the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Now for the traditional Swedish technique: fold the dough in half lengthwise (like a book), so the filling is enclosed inside. You'll have a long rectangle about 20x50cm. Using a sharp knife or pizza cutter, cut the folded dough into 16 strips, approximately 3cm wide.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To shape each kanelbulle, take a strip and gently stretch it slightly. Twist the strip several times, creating a spiral effect. Then, wrap the twisted strip around two fingers twice, tucking the end underneath and through the center to create a knot. Place each shaped bun on parchment-lined baking sheets, leaving about 5cm between each bun to allow room for expansion. Don't worry if your first few look messy – you'll quickly get the hang of the technique!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the shaped buns with kitchen towels and let them rise for another 30-45 minutes until puffy and almost doubled in size. Meanwhile, preheat your oven to 200°C (390°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before baking, gently brush each bun with beaten egg wash, being careful not to deflate them. The egg wash creates that beautiful golden-brown surface. Sprinkle generously with pearl sugar, which adds a delightful crunch and authentic Swedish finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 10-12 minutes, or until golden brown. Watch them carefully as they can brown quickly due to the sugar content. The internal temperature should reach about E – (don't overbake, as this will dry them out).</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let the kanelbullar cool slightly on the baking sheets for 5 minutes before transferring to a wire rack. These buns are best enjoyed warm, ideally on the same day they're baked, with a cup of coffee – just as they would be served during Swedish fika. Varsågod (enjoy)!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Swedish Kanelbullar (Cinnamon Buns)?

Swedish Kanelbullar require all-purpose flour, sugar, cardamom, yeast, milk, eggs, butter, brown sugar, and cinnamon. The signature topping uses pearl sugar (pärlsocker). These ingredients create the distinct cardamom-infused dough and aromatic cinnamon filling that characterises authentic Swedish buns.

How to cook Swedish Kanelbullar (Cinnamon Buns) at home?

Learn how to cook Swedish Kanelbullar by making a cardamom-infused dough, allowing it to rise, rolling it out, and spreading with cinnamon-butter filling. The unique Swedish technique involves folding, cutting, and twisting the dough into knots. After a second rise, brush with egg wash, sprinkle with pearl sugar, and bake until golden brown. The signature knotted shape sets them apart from other cinnamon buns.

Why is cardamom essential in Swedish cinnamon buns?

Cardamom is the distinctive spice that separates Swedish cinnamon buns from other varieties worldwide. It adds a complex, aromatic quality that balances perfectly with the cinnamon. In Swedish baking tradition, cardamom represents authenticity - without it, you're simply making regular cinnamon rolls, not true kanelbullar.

What is pearl sugar and can I substitute it when making Scandinavian pastries?

Pearl sugar (pärlsocker) consists of compressed sugar crystals that don't melt during baking, creating the characteristic crunchy topping on authentic kanelbullar. While you can substitute with crushed sugar cubes or coarse sugar, traditional Swedish pearl sugar provides the authentic appearance and textural contrast that makes these buns instantly recognisable.

How do you shape the distinctive knot in traditional kanelbullar?

The classic kanelbulle knot is created by first folding the dough with filling inside, cutting into strips, then twisting each strip several times. Each twisted strip is wrapped around two fingers twice, with the end tucked underneath and through the center. This technique creates the signature swirled appearance that allows the filling to peek through in beautiful layers.

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