These buns strike a perfect balance between soft bread and sweet pastry. The addition of cardamom gives them a unique and comforting flavor that sets them apart from typical cinnamon rolls. They are not overly sugary, making them ideal for everyday enjoyment. The twisting and shaping process also makes them visually beautiful and fun to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g all-purpose flour
250 ml warm milk
75 g sugar
75 g butter, softened
1 egg
7 g dry yeast
1 teaspoon ground cardamom
a pinch of salt
For the filling:
75 g butter, softened
80 g sugar
1 tablespoon ground cinnamon
For topping:
1 egg (for brushing)
pearl sugar
Directions
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, cardamom, and salt.
Add the egg, softened butter, and the yeast mixture. Mix until a soft dough forms.
Knead the dough for about 8 to 10 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
In a separate bowl, mix the softened butter, sugar, and cinnamon to create the filling.
Roll out the risen dough into a large rectangle on a lightly floured surface.
Spread the cinnamon filling evenly over the dough.
Fold the dough in half lengthwise, then cut into strips.
Twist each strip and shape into a knot or spiral, tucking the ends underneath.
Place the shaped buns on a lined baking tray. Cover and let them rise again for 20 to 30 minutes.
Preheat the oven to 180°C.
Brush each bun with beaten egg and sprinkle with pearl sugar.
Bake for 15 to 18 minutes, or until golden brown.
Allow them to cool slightly before serving.
Servings and timing
This recipe makes about 12 to 14 buns.
Prep time: 25 minutes Rise time: about 1 hour 30 minutes Bake time: 15 to 18 minutes Total time: about 2 hours 15 minutes
Variations
You can add finely chopped nuts or raisins to the filling for extra texture. A touch of orange zest can brighten the flavor. For a slightly richer version, increase the butter in the filling. Some variations also include a light sugar syrup brushed over the buns after baking for a glossy finish.
Storage/Reheating
Store the buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm them in the oven for a few minutes to restore their softness. They can also be frozen after baking and reheated when needed.
FAQs
What makes kanelbullar different from cinnamon rolls?
Kanelbullar are less sweet and often include cardamom, giving them a more complex and balanced flavor.
Can I skip the cardamom?
Yes, but cardamom is a key flavor in traditional Swedish buns and adds a unique aroma.
What is pearl sugar?
Pearl sugar is a coarse sugar that does not melt easily, commonly used as a topping for Scandinavian baked goods.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough after the first rise and shape the buns the next day.
Why is my dough not rising?
The yeast may be inactive or the milk too hot or too cold. Make sure the milk is warm and the yeast is fresh.
Can I freeze the buns?
Yes. Freeze them after baking and cooling. Reheat in the oven before serving.
How do I get soft buns?
Avoid adding too much flour and do not overbake them. Proper kneading and rising also help.
Can I use instant yeast?
Yes. You can mix instant yeast directly with the dry ingredients without activating it first.
Can I add a glaze?
Traditional kanelbullar are not glazed, but you can add a light sugar glaze if you prefer.
Why are my buns dry?
They may have been overbaked or had too much flour in the dough. Keep an eye on baking time for best results.
Conclusion
Swedish Cinnamon Buns – Kanelbullar are a timeless treat that combines soft dough, warm spices, and beautiful shaping into one irresistible pastry. Their subtle sweetness and aromatic flavor make them perfect for any occasion, whether as a comforting breakfast or an afternoon indulgence.
Swedish Cinnamon Buns – Kanelbullar are soft, fluffy Scandinavian pastries flavored with aromatic cardamom and filled with a buttery cinnamon-sugar mixture. These classic homemade buns are lightly sweet, beautifully shaped, and topped with pearl sugar, making them perfect for cozy breakfasts or fika moments.
Author:Catherine
Prep Time:25 minutes
Cook Time:15–20 minutes
Total Time:2 hours 15 minutes
Yield:12–14 buns
Category:Dessert
Method:Baking
Cuisine:Swedish
Diet:Vegetarian
Ingredients
500 g all-purpose flour
250 ml warm milk
75 g sugar
75 g butter, softened
1 egg
7 g dry yeast
1 teaspoon ground cardamom
A pinch of salt
For the filling:
75 g butter, softened
80 g sugar
1 tablespoon ground cinnamon
For topping:
1 egg (for brushing)
Pearl sugar
Instructions
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let sit for about 10 minutes until foamy.
In a large bowl, combine flour, sugar, cardamom, and salt.
Add the egg, softened butter, and yeast mixture. Mix until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic. Cover and let rise for about 1 hour, or until doubled in size.
In a separate bowl, mix butter, sugar, and cinnamon to prepare the filling.
Roll out the dough into a large rectangle on a floured surface.
Spread the filling evenly over the dough.
Fold the dough in half lengthwise and cut into strips.
Twist each strip and shape into knots or spirals, tucking the ends underneath.
Place buns on a lined baking tray, cover, and let rise again for 20–30 minutes.
Preheat the oven to 180°C.
Brush buns with beaten egg and sprinkle with pearl sugar.
Bake for 15–18 minutes, until golden brown.
Let cool slightly before serving.
Notes
Cardamom is essential for authentic Scandinavian flavor.Avoid adding too much flour to keep the buns soft.Do not overbake, as this can dry them out.Add nuts, raisins, or citrus zest for variation.For a glossy finish, brush with light sugar syrup after baking.Store in an airtight container for up to 2 days or refrigerate for up to 4 days.Reheat gently in the oven to restore softness.
