Kanelbullar, the beloved Swedish cinnamon buns, are a warm and fragrant pastry enjoyed in Sweden and across Scandinavia. Unlike their American counterparts, these buns are less sweet, have a distinct cardamom-infused dough, and are twisted or rolled into beautiful spirals. They are a staple of Swedish “fika” — a daily coffee break shared with friends or colleagues — and are perfect for cozy moments with a hot drink. The dough is soft and airy, the filling rich with butter, sugar, and cinnamon, and the topping adds a slight crunch with pearl sugar. Making kanelbullar at home fills the kitchen with an irresistible aroma that feels like a warm hug.
Preparation Time
2 hours 30 minutes (including rising time)
Servings
Makes about 20 buns
Ingredients
For the dough:
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500 g all-purpose flour
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250 ml warm milk
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75 g unsalted butter, softened
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75 g sugar
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1 packet (7 g) instant yeast
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1 teaspoon ground cardamom (freshly ground seeds from pods give the best flavor)
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1/2 teaspoon salt
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1 large egg
For the filling:
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75 g unsalted butter, softened
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50 g sugar
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2 tablespoons ground cinnamon
For the topping:
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1 egg, beaten (for egg wash)
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Pearl sugar (or crushed sugar cubes)
Detailed Method
Start by preparing the dough. In a large mixing bowl, combine the warm milk and yeast, stirring gently, and leave for 5–10 minutes until foamy. Add the softened butter, sugar, egg, cardamom, and salt. Gradually add the flour, mixing until the dough comes together. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough into a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
While the dough is rising, make the filling. In a small bowl, mix the softened butter, sugar, and cinnamon into a smooth paste.
Once the dough has risen, punch it down and roll it out into a rectangle about 30 × 40 cm (12 × 16 inches). Spread the cinnamon-butter mixture evenly over the surface. Fold the rectangle in half lengthwise so the filling is sandwiched inside. Using a sharp knife or pizza cutter, cut the dough into strips about 2 cm (¾ inch) wide.
To shape traditional Swedish-style kanelbullar, take each strip, twist it a few times, then coil it into a knot and tuck the ends underneath. Place the shaped buns on parchment-lined baking trays, leaving space between them. Cover and let them rise again for 30 minutes.
Preheat the oven to 220°C (425°F). Brush the buns with beaten egg and sprinkle generously with pearl sugar. Bake for 8–10 minutes, or until golden brown and fragrant. Transfer to a wire rack to cool slightly before serving.
Kanelbullar are best enjoyed fresh but can be stored in an airtight container for up to 2 days. They can also be frozen and gently reheated for that just-baked taste.
