Miss Confection

Sweet things from every corner of the world

🇸🇪 Stockholm, Sweden Kid-friendly

Swedish Cinnamon Buns (Kanelbullar)

Cardamom-scented knotted buns with buttery cinnamon swirls and pearl sugar

Prep
45 min
Cook
12 min
Total
2 hr 42 min
Yield
16 buns
Level
Intermediate
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The story

In Sweden, a kanelbulle is the heart of fika, the cherished daily pause for coffee and something sweet. From Stockholm cafés to grandmothers' kitchens, the buns are everywhere, twisted into knots or rolled into spirals, and crowned with crunchy pearl sugar instead of icing.

Kanelbullar became popular in Sweden in the 1920s, after the First World War, when butter, sugar and spices were once again affordable. Unlike the gooey, frosted American cinnamon roll, the Swedish bun is less sweet and more fragrant, thanks to freshly ground cardamom in the dough. Since 1999 Swedes have even celebrated Kanelbullens dag, Cinnamon Bun Day, every October 4, when bakeries sell them by the millions.

Shaping the knots looks fancy but takes only a little practice, and the dough is soft and forgiving, and little hands love sprinkling on the pearl sugar. Bake a batch on a slow weekend morning and the whole house will smell like a Swedish bakery.

Tips for success

  • Grind cardamom seeds freshly in a mortar and pestle; the flavor is far brighter than pre-ground.
  • For classic spirals, roll the filled rectangle into a log instead and slice into 16 rounds.
  • No pearl sugar? Use crushed sugar cubes or coarse sanding sugar.
  • Buns freeze beautifully; reheat them from frozen in a 350°F (175°C) oven for 5 to 8 minutes.

Swedish Cinnamon Buns (Kanelbullar)

This authentic kanelbullar recipe makes soft Swedish cinnamon buns with cardamom dough, buttery cinnamon filling and pearl sugar on top. Perfect for a cozy Swedish fika.

Prep
45 min
Cook
12 min
Total
2 hr 42 min
Yield
16 buns
Calories
~210/serving

Ingredients

For the dough

For the filling

To finish

Instructions

Make the dough

  1. Warm the milk and butter in a small saucepan until the butter melts, then let it cool to lukewarm, about 100°F (38°C).
  2. Whisk the yeast, sugar, salt, cardamom and 360 g (3 cups) of the flour in a large bowl. Add the warm milk mixture and mix until a shaggy dough forms.
  3. Knead for 8 to 10 minutes by hand, or 5 minutes with a dough hook, adding the remaining flour a little at a time, until the dough is smooth, soft and only slightly tacky.
  4. Cover and let the dough rise in a warm place until doubled, about 1 hour.

Fill and shape

  1. Beat the soft butter, brown sugar, cinnamon and salt into a smooth paste.
  2. Roll the dough into a 12x16-inch (30x40 cm) rectangle with a long side facing you. Spread the filling over the entire surface.
  3. Fold the dough in thirds like a letter, from the bottom up and top down, to make a long strip about 4 inches (10 cm) wide. Roll it gently to about 16 inches long.
  4. Cut the strip crosswise into 16 strips about 1 inch wide. Twist each strip, then wrap it twice around two fingers and tuck the end through the center to form a knot. Arrange on parchment-lined baking sheets.
  5. Cover loosely and let rise until puffy, about 45 minutes. Heat your oven to 400°F (200°C) during the last 15 minutes.

Bake

  1. Brush the buns with the egg wash and sprinkle generously with pearl sugar.
  2. Bake for 10 to 12 minutes, until deep golden brown. Cool on a rack for a few minutes and serve warm.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/swedish-cinnamon-buns-kanelbullar

Questions, answered

What is the difference between Swedish cinnamon buns and cinnamon rolls?

Kanelbullar use a cardamom-spiced dough, are less sweet and are topped with pearl sugar instead of icing, while American rolls are larger and frosted.

When is Swedish Cinnamon Bun Day?

Kanelbullens dag is celebrated every year on October 4.

Can you make kanelbullar dough the night before?

Yes. After kneading, refrigerate the dough overnight, then let it warm slightly before rolling and shaping.

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