Swedish Cinnamon Buns (Kanelbullar)

You cannot get more authentic than this recipe for Kanelbullar (Swedish Cinnamon Buns). A perfect balance of sugar and spices in every bite — try a kanelbulle for your next coffee break!

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First, let’s clear one thing up.

This is how kanelbullar traditionally looks in Sweden. You go to supermarkets, coffee shops, even convenience stores like 7-eleven (yep, we have some here), a kanelbulle is rolled like an American cinnamon roll.

The twisted ones that you see are typically done for cardamom buns, not Swedish cinnamon buns — although admittedly, there are a handful of newer bakeries that do it like that nowadays.

But if you want to keep it authentic, don’t twist your kanelbulle; just roll it as the locals do. 🙂

While kanelbullar can also be eaten for breakfast, it is more closely associated with fika — a Swedish tradition that translates to coffee break.

But honestly, we have no problem eating kanelbullar any time of the day.

In fact, Sweden loves kanelbullar so much that we have a special day called ‘Kanelbullens dag‘ or cinnamon bun day every 4th of October.

What is the difference between kanelbulle and kanelbullar?

Kanelbullar is plural, while kanelbulle is the singular form (i.e., a single cinnamon bun).

What makes kanelbullar unique from all other cinnamon rolls? 

Cardamom is the answer. We add ground cardamom in the dough, so the spice is not just in the filling but in the bread itself.

Plus, despite the filling spilling out, a kanelbulle is not cloyingly sweet.

Just the right balance of sugar and spices, and in case you have not tried it yet, cardamom and cinnamon — always a winning combo.

Ready to give kanelbullar a try now?  

IF YOU WANT MORE CLASSIC SWEDISH DESSERTS OR TRADITIONAL FIKA TREATS, THEN YOU WILL LOVE THESE POSTS!

Ingredients

• Flour – all-purpose flour is all you need for this kanelbullar recipe.

• Cinnamon powder – just use your favorite brand.

• Cardamom seeds – as you can see from the image above, I started with cardamom seeds, and then I ground them before combining them with the rest of the dry ingredients.

• Sugar – regular white sugar is excellent for this recipe.

• Butter – unsalted and softened.

• Salt – you might need to use less if you are using salted butter.

• Brown sugar – any type of brown sugar will be good; for reference, I use demerara sugar for making this kanelbullar recipe because that is what I always have at home.

• Egg – beaten, and you only need this for the egg wash.

• Milk – full cream milk, if possible.

• Yeast – as always, I use active dry yeast for making these Swedish cinnamon buns.

• Pearl sugar – you only need this for topping the kanelbullar before baking them.

Preparation

Start preparing kanelbullar by mixing warm milk with yeast, then set aside until ready (photo 1).

Using a stand mixer bowl, combine and mix all the dry ingredients for the dough: flour, salt, sugar, and ground cardamon (photo 2).

Once the yeast is ready, add it and the softened butter into a bowl.

Mix using the paddle attachment of the mixer until a dough starts to form.

Switch into the hook attachment and continue mixing until you get a smooth dough.

Form kanelbullar dough into a ball and place it into an oiled bowl (photo 3).

Cover with a clean kitchen cloth and set aside for twenty minutes.

Combine all the ingredients for the filling in one bowl: butter, cinnamon powder, brown sugar, and white sugar (photo 4).

Mix to combine everything thoroughly and set aside.

Transfer the dough to a flat surface, and using a rolling pin, flatten it into a rectangular shape of about forty-five by thirty-five centimeters (photo 5).

Spread the cinnamon filling evenly on top using an angled spatula. Keep about half an inch of the dough (on both long sides) without the cinnamon filling.

Form the dough into a log by rolling from the long side; do not make it too tight (photo 6).

Start forming a kanelbulle by cutting the log into fifteen portions (about three centimeters for each kanelbulle).

Place each kanelbulle on top of a baking tray lined with a baking sheet. Make sure there is enough space between them (photo 7).

Cover the kanelbullar with a kitchen towel. Set it aside for about an hour and a half or until the rolls have almost doubled in size.

Once your Swedish cinnamon buns are almost ready, preheat your oven to 200°C (375°F).

Uncover the tray, brush each kanelbulle with the beaten egg, and then sprinkle it with pearl sugar (photo 8).

Place the kanelbullar in the middle of the oven for seventeen to twenty minutes or until they darkened in color.

Set aside for at least five minutes to cool. 

Serve kanelbullar with more pearl sugar on top, if desired.

Helpful tips

• Don’t take longer than 20 minutes for the first proofing of your kanelbullar dough.

A couple of times, I made the mistake of letting it proof for almost an hour, and the dough was more wet. The slight resistance you get because of the short proofing time is actually helpful when you start rolling the dough.

• Keep the ends (on both long sides) very thin. It helps in ensuring that the last roll will stick to each kanelbulle even after they’ve expanded (or baked).

• Do not expect the kanelbullar to double in size after the second proofing. Maybe you think it needs more time. It does NOT. If the kanelbulle is slightly puffy, then you’re good to go.

• Five minutes after placing the rolls in the oven, add a bit more steam by spraying some water into your oven. It makes the kanelbullar rise beautifully, and it makes them softer.

• If you don’t have a stand mixer, you can knead the dough manually.  It’s how I make kanelbullar when I am not in Stockholm. The dough is easy to manage and not sticky at all.

Recipe variation

• Ground cardamom. Yes, you can use it as an alternative. Although if you can find the seeds that I showed in the image of the ingredients, go for that and just ground them yourself.

I promise you, the difference in the flavor and aroma of your resulting kanelbullar is noticeable.

FAQs

Note: Swedish cinnamon buns (kanelbullar) was initially published in February 2017. Although I have added cups in the recipe, the recipe was not changed from the original post.