Swedish Cinnamon Buns (Kanelbullar)

These traditional kanelbullar, or Swedish cinnamon buns, are beautiful, soft buns with a hint of cardamom and a delicate buttery cinnamon filling. They taste incredible any time of day. This recipe is going to become your new favorite!

I haven’t tried many Swedish buns in my life, but the few I have tried left a strong enough impression on my taste buds to make me want to bake them at home from scratch. I finally got the chance to make them today, and the only thing I regret is not tripling the recipe because they turned out so amazing that I could barely save one before they all disappeared from the bowl.

What are kanelbullar?

Unlike American cinnamon buns, Swedish cinnamon buns, or kanelbullar, are twisted and tied into small knots, as you can see in the photos. The dough is made with a touch of cardamom for a warm and unique flavor and filled with a sweet cinnamon filling. Traditionally, they’re topped with pearl sugar for a slight crunch and additional sweetness, instead of the traditional American cinnamon bun glaze. Kanelbullar are sweet, soft, chewy and the perfect breakfast treat!

How to make Swedish cinnamon buns

This recipe makes 16 cinnamon buns.

1. Combine dry ingredients. Place flour, sugar, cardamom, and yeast in the bowl of a standing mixer fitted with the dough hook and mix until combined.
2. Pour in wet ingredients. Add warmed milk and melted butter to the flour mixture and mix on low speed until dough comes together, 2-3 minutes. Add salt and continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
3. First rise. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size (Note: The colder the temperature, the slower the dough will rise).
4. Make the filling. In a small bowl, combine soft butter, sugar, and cinnamon until you have a smooth paste.
5. Shape the dough. On a lightly floured surface or non-stick silicone baking mat, roll dough out into 35x35cm (14×14-inch) square. Spread butter-sugar mixture onto entire surface, making a very thin layer. Fold dough into thirds like a business letter, then roll again into a rough 35x20cm (14×8-inch) rectangle.
6. Facing the long edge, cut dough into roughly 1/2-inch/2cm wide and 8-inch/20cm long strips. Twist each strip several times, slightly stretching it as you do so. Grab one end of the twisted strip and coil the dough around your hand twice, then over the top. Coil dough again and tuck the loose end in at the bottom.
7. Arrange buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 pans), keeping as much space between them as possible.
8. Second rise. Cover and let rest for 45-60 minutes or until doubled in size.
9. Preheat the oven to 350°F/180°C.
10. Bake. Brush buns with an egg wash, sprinkle with pearl sugar and bake for 15-20 minutes until golden brown. Allow buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Commonly asked questions

Can I use active yeast instead of instant?

Yes. Use the same amount of active yeast instead of instant. Instead of combining it with the dry ingredients, pour half of the sugar into your mixing bowl with the warmed milk and stir. Then, sprinkle the active yeast over the liquid and allow it to sit for 10 minutes – this is what activates the yeast. You’ll notice the liquid becomes slightly foamy. Then, add the dry ingredients, including the remaining sugar, along with the melted butter and continue with the recipe as is written.

How can I make kanelbullar in advance?

If you want to have the cinnamon buns ready in the morning, you can follow the recipe through the shaping step the day before. Then, place the buns in a sheet pan, covered, in the fridge overnight. Pull them from the fridge and allow to rest at room temperature for about an hour s before baking.

Alternatively, you can shape the rolls and freeze them on a sheet pan, covered with plastic wrap. When you want to bake them, place in the fridge to thaw overnight. Then, allow to sit at room temperature for about an hour before baking.

Do I need to use pearl sugar?

You can certainly leave off the pearl sugar if you don’t have it or simply don’t want to use it. You can also sprinkle with chopped nuts or granulated sugar instead.

I don’t like cardamom – can I leave it out of the dough?

Yes, feel free to reduce the amount of cardamom or simply omit it from the recipe.

Why does the milk need to be heated before adding it to the dough?

This helps activate the yeast so the dough rises quicker. Just be careful not to heat the milk over 120°F/48°C, which can kill the yeast and deactivate it.

More of my favorite breakfast treats

• Cinnamon Rolls: Classic American cinnamon rolls topped with creamy frosting.
• Orange Chocolate Rolls: Warm and toasty buns filled with an amazing chocoalte orange filling.
• Caramel Apple Rolls: The perfect fall morning treat.
• Baked Apple Cider Donuts: Perfectly moist, tender, and coated in cinnamon sugar.

5 from 9 votes

Swedish Cinnamon Buns

Prep Time: 45 mins

Cook Time: 20 mins

Resting time: 3 hrs

Total Time: 4 hrs 5 mins

YIELD: 16 buns

 

Classic kanelbullar are a soft and tender Swedish cinnamon roll made with cardamom and filled with a buttery cinnamon-sugar mixture. They have amazing texture and flavor!

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Ingredients

For the buns:

• 3 cups (400g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 teaspoon freshly ground cardamom
• 2 1/4 teaspoons (7g) instant yeast
• 1 cup (240 ml) warmed milk, no warmer than 120°F/48°C
• 1/4 cup (1/2 stick/56 g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt

For the filling:

• 1/3 cup (2/3 stick/75g) unsalted butter, at room temperature
• 1/3 cup (65g) light brown sugar
• 1 tablespoon ground cinnamon

To finish the buns:

• 1 beaten egg , for egg wash
• Pearl sugar , chopped almonds, or granulated sugar, to sprinkle on top, optional

Instructions

1. Place flour, sugar, cardamom, and yeast in the bowl of a standing mixer and mix until combined. Attach dough hook to the mixer. Add milk and melted butter to the flour mixture and mix on low speed until dough comes together, 2-3 minutes. Add salt and continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.
2. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Keep in mind that rising will be slower in cold weather.
3. To make the filling: In a small bowl, combine soft butter, sugar, and cinnamon until you have a smooth paste.
4. Shaping the dough (I followed this visual guide): On a lightly floured surface or non-stick silicone baking mat, roll dough out into 35x35cm (14×14-inch) square. Spread butter-sugar mixture onto entire surface, making a very thin layer. Fold dough into thirds like a business letter, then roll again into a rough 35x20cm (14×8-inch) rectangle.

5. Facing the long edge, cut dough into roughly 1/2-inch/2cm wide and 8-inch/20cm long strips. Twist each strip several times, slightly stretching it as you do so. Grab one end of the twisted strip and coil the dough around your hand twice, then over the top. Coil dough again and tuck the loose end in at the bottom.

6. Arrange buns on a baking sheet lined with parchment paper (if they’re too crowded, use 2 pans), keeping as much space between them as possible. Cover and let rest for 45-60 minutes or until doubled in size.

7. Meanwhile, set the oven rack to the middle position and preheat to 350°F/180°C.

8. Brush buns with an egg wash, sprinkle with sugar, and bake for 15-20 minutes until golden brown. Allow buns to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Serve warm or at room temperature.
10. Buns are best the same day they are made, but can be frozen for up to 2 months and reheated in the oven before serving.