Swedish Cinnamon Buns – Kanelbullar
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.
- 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.
Find it online: https://cookibly.com/swedish-cinnamon-buns-kanelbullar/
