Kanelbullar — Swedish Cinnamon Buns
Sweden's most beloved bake and the heart of fika (the coffee break): soft, springy cardamom-scented buns rolled around a buttery cinnamon-sugar filling, twisted or coiled, brushed with egg and topped with crunchy pearl sugar. Kanelbullar are so cherished they have their own national day (October 4th). Lightly sweet, aromatic with cardamom and not too rich, they're the perfect partner to a strong coffee — and the smell of them baking is pure Swedish comfort.
Make an enriched yeast dough with milk, butter, sugar, a beaten egg and plenty of freshly ground cardamom, and let it rise until doubled. Roll it out, spread with a soft filling of butter, sugar and cinnamon, fold or roll it up, and cut into buns (or twist them into knots). Let them rise again on the tray, brush with beaten egg, and sprinkle with Swedish pearl sugar. Bake in a hot oven until golden — just 10–15 minutes — and don't overbake, so they stay soft. Cool a little and enjoy warm with coffee.
- Cardamom in the dough is the Swedish signature — grind it fresh for the best aroma.
- Keep the buns soft by not over-proving or over-baking; they bake fast in a hot oven.
- Brush with egg and top with pearl sugar for the classic shiny, crunchy finish.
Equipment
- Stand mixer or bowl
- Rolling pin
- Baking trays
Składniki
Dough
- 500 g plain (all-purpose) flour
- 250 ml milk, warm
- 100 g butter, softened
- 75 g sugar; 1 egg; 7 g instant yeast
- 1–2 tsp ground cardamom; ½ tsp salt
Filling
- 100 g butter, soft
- 75 g sugar
- 2 tbsp ground cinnamon
To finish
- 1 egg, beaten (to glaze)
- Swedish pearl sugar (pärlsocker)
Przygotowanie
- KROK01
Mix the flour, yeast, sugar, cardamom and salt. Add the warm milk, egg and softened butter and knead to a smooth, elastic, slightly sticky dough. Cover and rise until doubled, about 1 hour.
- KROK02
Beat the soft butter with the sugar and cinnamon into a spreadable paste.
- KROK03
Roll the dough into a large rectangle. Spread the cinnamon filling evenly over it. Fold it in thirds (for twisted knots) or roll it up tightly (for coiled buns).
- KROK04
Cut into buns: slice the roll into coils, or cut strips and twist them into knots. Place on lined trays, cover, and let rise until puffy, about 45 minutes.
- KROK05
Brush the buns with beaten egg and sprinkle generously with pearl sugar. Bake at 220°C/425°F until golden, just 10–15 minutes — don't overbake, or they dry out. Cool a little and serve warm.
Make ahead
Bake a big batch and freeze them — they thaw and reheat beautifully, so you can have fresh-tasting buns anytime. You can also make the dough ahead (a slow cold rise in the fridge overnight deepens flavour and spreads out the work), then shape and bake the next day. Great for batch baking.
Storage
Best the day they're baked, soft and fragrant. They keep a day or two in an airtight tin and can be briefly warmed to refresh. Kanelbullar freeze excellently — freeze cooled buns, then thaw and warm in the oven for a few minutes to taste freshly baked. Don't refrigerate (it dries them out).
Variations
Kardemummabullar
Swap the cinnamon filling for a cardamom-sugar one to make the equally loved cardamom buns.
Twisted knots
Fold and twist the dough into knots (the modern café shape) instead of simple coils.
Vanilla glaze
Some brush with a sugar syrup or light glaze instead of (or as well as) pearl sugar.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Najczęstsze pytania
What makes Swedish cinnamon buns different from American cinnamon rolls?
Swedish kanelbullar are less sweet and less rich than American cinnamon rolls — the dough is lightly sweetened and scented with cardamom, and instead of a thick cream-cheese icing they're finished simply with egg glaze and crunchy pearl sugar. They're smaller, springier and more bread-like, designed to go with coffee at fika rather than as a dessert. The cardamom is the key Swedish signature.
Do I have to use cardamom?
Cardamom is the defining flavour of Swedish baking and what makes kanelbullar taste authentically Swedish — it perfumes the dough beautifully. You can make them without it, but they'll lose that distinctive aroma. For the best flavour, use freshly ground cardamom (crush the seeds yourself); pre-ground works but fades faster. It's worth including.
What is pearl sugar and what can I use instead?
Pearl sugar (pärlsocker) is coarse, hard white sugar in little nuggets that don't melt in the oven, giving the buns their classic crunchy, decorative top. It's sold at Scandinavian and many supermarkets (also used on Belgian waffles). If you can't find it, crushed sugar cubes or a sprinkle of coarse/demerara sugar are reasonable substitutes for crunch.
How do I keep the buns soft and not dry?
Don't overbake them — kanelbullar bake fast in a hot oven (10–15 minutes) and dry out quickly if left too long, so pull them when just golden. Also avoid over-proving, and don't add too much flour (a slightly sticky dough makes softer buns). Enjoy them the day they're baked, or freeze and gently rewarm.
What is fika?
Fika is the Swedish institution of taking a proper coffee break — pausing to enjoy coffee and something sweet, usually with others. Kanelbullar are the quintessential fika treat. It's as much about the ritual of slowing down and socialising as the coffee and bun themselves. Swedes take fika seriously, and a warm cinnamon bun is its perfect companion.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.