Homemade Swedish Kanelbullar: Authentic Cinnamon Bun Recipe

Nothing feels more Swedish than freshly baked kanelbullar - the classic Swedish cinnamon bun. Soft, buttery, and infused with cinnamon and cardamom, these pastries are staples in Swedish homes and cafes, especially during fika (the beloved Swedish coffee break).

If you’ve ever wanted to make authentic Swedish kanelbullar, this simple recipe guides you step-by-step.

Quick Facts

  • Best for: Fika, breakfast, afternoon snacks, baking enthusiasts
  • Cuisine: Swedish / Scandinavian
  • Preparation time: 30 minutes active, 2 hours total (including rising)
  • Makes: Approximately 15-20 buns
  • Key flavors: Cinnamon, cardamom, and pearl sugar

The Secret Ingredient: Cardamom

Unlike American cinnamon rolls, Swedish kanelbullar are less sweet and much more aromatic. The “secret” is ground cardamom in the dough. This gives them a uniquely Nordic fragrance that fills the entire house while they bake.

Ingredients

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For the Spiced Dough

  • 1½ tsp Active dry yeast
  • 240 ml Warm milk (around 37°C / 100°F)
  • 450 g All-purpose flour
  • 50 g Sugar
  • ½ tsp Salt
  • 1 tsp Ground cardamom
  • 50 g Softened butter (unsalted)

For the Cinnamon Filling

  • 100 g Softened butter
  • 100 g Brown sugar
  • 2 tbsp Ground cinnamon

For the Topping

  • 1 Beaten egg (for the wash)
  • Pearl Sugar (Pärlsocker) for sprinkling

Step-by-Step Instructions

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1. Activate the Yeast

Pour the warm milk into a bowl. Sprinkle the yeast over the milk and let it sit for about 10 minutes until it becomes foamy.

2. Mix the Dough

In a separate large bowl, combine the flour, sugar, salt, and cardamom. Add the yeast mixture and the softened butter. Knead the dough (by hand or with a mixer) for about 5-8 minutes until it is smooth and elastic.

3. First Rise

Place the dough in a clean bowl, cover it with a towel, and let it rise in a warm spot for about 60 minutes or until it has doubled in size.

4. Roll and Fill

On a lightly floured surface, roll the dough into a large rectangle (about 40x30 cm). In a small bowl, mix the filling ingredients (butter, sugar, cinnamon) and spread it evenly over the entire dough sheet.

5. Shape the Buns

You can either roll the dough into a log and slice it, or do the traditional Swedish “twist.” Place the buns on a baking tray lined with parchment paper.

6. Second Rise

Cover the buns and let them rise again for another 45-60 minutes. This ensures they become light and fluffy.

7. Bake to Perfection

Preheat your oven to 220°C (425°F). Brush the buns with the beaten egg and sprinkle generously with pearl sugar. Bake for 8-10 minutes until golden brown.

Tips for Success

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  • Use Fresh Cardamom: If possible, grind your own cardamom seeds for a much more intense aroma.
  • Don’t Overbake: These buns bake quickly at high temperatures. Watch them closely so they stay soft inside.
  • The Egg Wash: Don’t skip the egg wash; it’s what gives the buns their beautiful golden shine.

Frequently Asked Questions

What is Pearl Sugar and can I substitute it?
Pearl sugar (Pärlsocker) is a specialty Swedish sugar that doesn’t melt in the oven. If you can’t find it, you can use coarse sanding sugar or simply omit it.

Can I freeze the buns?
Yes! Swedish kanelbullar freeze beautifully. Just let them cool completely, then store in a freezer bag. Reheat them for a few seconds in the microwave for a fresh-baked taste.

Final Thoughts

The smell of freshly baked kanelbullar is the true scent of a Swedish home. This recipe allows you to experience the magic of a Swedish fika anywhere in the world. Grab a glass of cold milk or a hot cup of coffee, and enjoy your homemade Swedish treat!

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