Authentic Swedish Kanelbullar (Cinnamon Buns) Recipe

Ingredients

  • 1 cup milk
  • 1/2 cup sugar
  • 2 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar for filling
  • 4 tablespoons unsalted butter, softened for filling
  • 1 beaten egg for brushing
  • 2 tablespoons pearl sugar for topping

Steps and instructions

  1. Warm the milk to lukewarm in a small pot, then pour into a bowl and sprinkle the yeast over the top. Let it sit for 10 minutes until the yeast is frothy.
  2. In a large bowl, combine the flour, sugar, and salt. Cut in the softened butter until it is evenly distributed and resembles coarse crumbs.
  3. Pour the yeast and milk mixture into the flour mixture, add the egg, and mix until it forms a soft dough.
  4. Turn out the dough onto a floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. While the dough is rising, prepare the filling by mixing together the softened butter, sugar, and cinnamon.
  7. Once the dough has risen, turn it out onto a floured surface again, and roll it out into a large rectangle. Spread the filling evenly over the surface of the dough.
  8. Roll up the dough lengthwise, then cut into 12 even slices.
  9. Place the rolls on a baking sheet lined with parchment paper, cover with a clean cloth, and let them rise for another 30 minutes.
  10. Preheat the oven to 375°F (190°C).
  11. Brush the tops of the rolls with the beaten egg, then sprinkle over the pearl sugar.
  12. Bake in the preheated oven for about 20 minutes, or until the rolls are golden brown.
  13. Allow the rolls to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tools for making

  • Mixing bowl - A large bowl to mix the dough ingredients.
  • Small pot - Used to warm the milk for yeast activation.
  • Measuring cups - To accurately measure the milk, sugar, and flour.
  • Measuring spoons - For precise measurements of yeast, salt, and cinnamon.
  • Baking sheet - A sheet pan for baking the Kanelbullar.
  • Parchment paper - To line the baking sheet and prevent sticking.
  • Rolling pin - Used to roll out the dough into a rectangle shape.
  • Pastry brush - For brushing the beaten egg on the rolls before baking.
  • Wire rack - To cool the Kanelbullar after baking.

Recipe variations

  • Substitute whole wheat flour for a healthier alternative
  • Add cardamom to the dough for a traditional Swedish flavor
  • Replace the cinnamon filling with a cardamom or nut filling
  • Add raisins or chopped nuts to the filling for extra texture
  • Make a cream cheese filling instead of the traditional cinnamon filling
  • Drizzle a glaze made with powdered sugar and milk over the rolls after baking
  • Create a savory version by using herbs and cheese as the filling
  • Make mini Kanelbullar by cutting the dough into smaller slices
  • Use a different type of sweetener, such as brown sugar or honey
  • Add a touch of lemon zest to the dough for a refreshing twist

Recipe overview

Kanelbullar, otherwise known as Swedish Cinnamon Rolls, are a delightful treat perfect for a morning coffee break or a sweet snack. These rolls are slightly less sweet and more complex in flavor than their American counterparts thanks to the hint of cardamom. Traditional in Sweden, they are loved worldwide for their aromatic spices and tender, fluffy texture. In this recipe, you'll create these delicious pastries from scratch, filling your kitchen with the irresistible smell of freshly baking bread and cinnamon. The process involves preparing a yeasted dough, letting it rise, and then rolling it out and filling it with a delectable cinnamon butter. The dough is then rolled up, cut into individual buns, and baked until golden brown. With a beautiful spiral shape, a glossy, egg-washed top, and a sprinkle of pearl sugar for a touch of sweetness and crunch, Kanelbullar are as pleasing to the eye as they are to the palate. This recipe will guide you through each step, ensuring that even if you're new to baking, you can achieve a perfect batch of Kanelbullar. Enjoy the process and the delightful results!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast as a substitute for active dry yeast. Simply use the same amount of instant yeast and skip the step of proofing the yeast in lukewarm milk. Add the instant yeast directly to the flour mixture.
  2. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for a portion or all of the all-purpose flour. Keep in mind that whole wheat flour will make the buns denser and may require slightly more liquid.
  3. What can I use as a substitute for pearl sugar? If you don't have pearl sugar, you can use coarse sugar or even regular granulated sugar as a topping for the Kanelbullar. The texture may be slightly different, but it will still add sweetness and a crunchy element.
  4. Can I freeze the Kanelbullar? Yes, you can freeze the Kanelbullar. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw them at room temperature or reheat in the oven before serving.
  5. Can I add raisins or other fillings? Absolutely! Kanelbullar can be customized with various fillings such as raisins, chopped nuts, or even chocolate chips. Simply sprinkle your desired filling over the dough before rolling it up and slicing into individual buns.
  6. Can I make the dough in advance? Yes, you can prepare the dough in advance and store it in the refrigerator overnight. After the first rise, punch down the dough, cover it tightly, and refrigerate. The next day, allow the dough to come to room temperature, continue with the rolling and filling process, and let it rise again before baking.

Serving dishes and utensils

Origin stories

Kanelbullar or Swedish cinnamon rolls are a staple of 'fika', the traditional Swedish coffee break. This beloved practice encourages people to take a pause in their day, often with a sweet treat on the side. But did you know that kanelbullar have an entire day dedicated to them? 'Kanelbullens Dag' or Cinnamon Bun Day is celebrated every year on the 4th of October in Sweden. The tradition started in 1999 when Kaeth Gardestedt, the project manager of Hembakningsrådet (Home Baking Council), wanted to celebrate their 40th anniversary. Gardestedt chose kanelbullar as they were a big part of Swedish baking tradition. So, now on every 4th of October, Swedes indulge in these deliciously sweet and comforting rolls.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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