Kanelbullar (Swedish Cinnamon Buns)

Soft cardamom-scented yeast buns rolled with cinnamon butter, twisted into knots, topped with pearl sugar and baked until golden. The heart of the Swedish coffee break. Makes about 24.

Swedish cinnamon bun knots with pearl sugar in paper cups, one pulled apart, with coffee
  • Prep 40 min
  • Cook 10 min
  • Rise 1 hr 45 min
  • Total 2 hr 35 min
  • Yield About 24 buns

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Kanelbullar are less sweet and more fragrant than American cinnamon rolls. The dough is flavored with ground cardamom, the filling is just butter, sugar and cinnamon, and instead of frosting the buns are brushed with egg and scattered with crunchy pearl sugar.

Sweden even has a national cinnamon bun day, October 4. They freeze beautifully, so a big batch keeps fika supplied for weeks.

Bring fika home

A warm cinnamon bun calls for coffee. Our Fika Dax designs from Shortsleeve.com put a bright folk-art Dala horse and a steaming cup on the things you reach for at coffee time.

Swedish Dala Horse Fika Dax ceramic coffee mugFika Dax Dala Horse MugGlossy ceramic coffee mug in 11 or 15 oz, microwave and dishwasher safe.Shop the mug Fika Dax waffle tea towel with a Dala horse and coffee cupFika Dax Waffle Tea TowelThe matching 16 x 25 inch waffle-weave kitchen towel.Shop the tea towel

Ingredients

Dough

  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 teaspoons (1 packet) instant or active dry yeast
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 3 1/2 to 3 3/4 cups all-purpose flour

Filling

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/2 cup granulated or light brown sugar
  • 1 tablespoon ground cinnamon

Topping

  • 1 large egg, beaten
  • Swedish pearl sugar

Instructions

  1. Warm the milk. Heat the milk and butter until the butter melts, then cool to lukewarm, about 105°F.
  2. Make the dough. In a large bowl, stir the yeast, sugar, salt and cardamom into the milk. Add the flour a cup at a time and knead for 8 to 10 minutes, by hand or with a dough hook, until smooth and slightly tacky.
  3. First rise. Cover and let rise in a warm spot for about 1 hour, until doubled.
  4. Fill. Beat the filling ingredients together until smooth. Roll the dough into a 12 x 20-inch rectangle, spread with the filling and fold it in half lengthwise.
  5. Shape. Cut into 1-inch strips. Twist each strip and tie it into a loose knot, tucking the ends underneath. Set the knots in paper muffin cups on baking sheets.
  6. Second rise. Cover and let rise for 30 to 45 minutes, until puffy. Heat the oven to 425°F.
  7. Bake. Brush with the beaten egg, sprinkle with pearl sugar and bake for 8 to 10 minutes, until golden. Cool on a rack.

Tips

  • Rolling the buns into simple spirals instead of knots works just as well.
  • Freeze cooled buns in a bag and warm them for 5 minutes at 300°F.

Questions about this recipe

How are Swedish cinnamon buns different from American cinnamon rolls?
They are less sweet, flavored with cardamom, and topped with pearl sugar instead of frosting.
Where do I find pearl sugar?
IKEA and many supermarkets sell Swedish pearl sugar; crushed sugar cubes are a substitute.

More Swedish recipes

All Swedish recipes | All recipes | Cooking guide and safe temperatures