Kanelbullar Recipe (Swedish Cinnamon Buns)

A pile of kanelbullar served with a cup of espresso and a tall glass of coffee.

5 from 7 votes

Kanelbullar Recipe (Swedish Cinnamon Buns)

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

Prep Time40

Cook Time20

Resting Time1 50

Total Time2 50

Course: Breakfast, Dessert, Snack

Cuisine: Swedish

Servings:

Calories: 252kcal

Author: Neriz

Equipment

Ingredients

Kanelbullar dough:

1 & 1/2 tsp active dry yeast
1 cup milk, warm
450 grams all-purpose flour (about 3 cups)
1/4 cup sugar
1 tsp ground cardamom
1/2 tsp salt
75 grams butter (about 4 tbsp), unsalted and softened

Filling:

100 grams butter (about 5 tbsp), unsalted and softened
1/4 cup white sugar
3 tbsp brown sugar
1 tbsp cinnamon powder

Finishing:

1 egg, beaten
2 tbsp pearl sugar

Instructions

Preparing kanelbullar dough:

Mix warm milk with yeast, then set aside until foamy.
Combine and mix all the dry ingredients for the dough in a stand-mixer bowl: flour, salt, sugar, and ground cardamon.
Once the yeast is ready, add it and the softened butter into a bowl.
Use the paddle attachment to mix until a dough starts to form.
Switch into the hook attachment and continue mixing until you get a smooth dough.
Form the kanelbullar dough into a ball and place it into an oiled bowl.
Cover with a clean kitchen cloth and set aside for 20 minutes.

Preparing the filling:

Combine all the ingredients for the filling in one bowl: butter, cinnamon powder, brown sugar, and white sugar.
Mix thoroughly and set aside for the dough.

Forming Swedish cinnamon buns:

Transfer the dough to a flat surface, and using a rolling pin, flatten it into a rectangular shape of about 45 x 35 cm.
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).
Start forming a kanelbulle by cutting the log into 15 portions (about 3 centimeters each kanelbulle).
Place each kanelbulle on top of a baking tray lined with a baking sheet --- keep enough space in between.
Cover the kanelbullar with a kitchen towel and set aside for 90 minutes or until the rolls have almost doubled in size.

Baking & serving kanelbullar:

Once the buns are almost ready, preheat your oven to 200°C (375°F).
Uncover the tray and brush each kanelbulle with the beaten egg, then sprinkle it with pearl sugar.
Place the tray of kanelbullar in the middle of the oven for 17 to 20 minutes or until they darkened in color.
Set aside for at least 5 minutes to cool.
Serve kanelbullar with more pearl sugar on top, if preferred.

Video

Notes

Cook's Tip #1: Don't take longer than 20 minutes for the first proofing of your kanelbullar dough.
Cook's Tip #2: Keep the ends (on both long sides) very thin. It helps in ensuring that the last roll will stick to every kanelbulle even after they've expanded (or baked).
Cook's Tip #3: 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.
Cook's Tip #4: Five minutes after placing the rolls in the oven, add a bit more steam by spraying some water into your oven --- three quick sprays should be enough. It makes the kanelbullar rise beautifully, and it makes them softer.
Cook's Tip #5: 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.
Variation #1: 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 quite noticeable.

Nutrition