Savor the authentic taste of Sweden with these traditional Kanelbullar, featuring a beautifully soft cardamom-infused dough, a rich buttery cinnamon-sugar filling, and elegantly twisted into delightful knots.
Discovering the Magic of Swedish Cinnamon Buns (Kanelbullar)
A few years ago, my partner Barclay and I embarked on an unforgettable journey to Stockholm, Sweden. Little did we know, this trip would introduce us to one of Sweden’s most cherished culinary traditions – the exquisite Kanelbullar. For years, I’ve carried the memory of their irresistible flavor, a craving that only these authentic Swedish cinnamon buns can satisfy.
Before that incredible trip, both Barclay and I had somehow missed out on experiencing the true delight of kanelbullar (Swedish cinnamon buns) or their equally charming cousin, kardemummabullar (Swedish cardamom buns). Our local friend in Stockholm insisted these sweet treats were an absolute must-try, a staple of Swedish Fika culture. So, on our very first morning, we eagerly ordered one of each to accompany our coffee. And just like that, it was love at first bite – a profound appreciation for these spiced, sweet spirals that has lingered ever since.
What sets Swedish cinnamon buns apart from their American counterparts is a delightful combination of subtle differences that create a truly unique experience. Unlike the often heavily frosted American cinnamon rolls, Kanelbullar are typically shaped into elegant knots and adorned with crunchy pearl sugar, offering a delicate sweetness and textural contrast. The magic truly begins in the dough itself, which is generously kneaded with aromatic cardamom. This warm, citrusy spice adds an irresistible depth that beautifully complements the cinnamon in the buttery filling, elevating the entire flavor profile. Furthermore, these rolls are baked just long enough to achieve a perfect balance of softness and chewiness, a texture I believe is paramount for any exceptional cinnamon bun.
Baking Kanelbullar: Easier Than You Think!
Barclay and I couldn’t get enough of these delectable treats during our time in Stockholm, and the craving never truly faded. So, when a dear friend offered to teach us how to make them a few weeks ago (via Zoom, as we were all staying home), we enthusiastically said yes! To our pleasant surprise, crafting these authentic Swedish cinnamon buns proved to be more accessible than we had anticipated. While the signature twisting technique requires a little practice initially, it quickly becomes intuitive and easy to master. The rest of the process, from preparing the dough to mixing the filling, follows standard baking practices. Be prepared to set aside a good long morning, as the recipe involves a couple of rise times, but trust me, the heavenly aroma and taste of freshly baked Kanelbullar make every minute worthwhile.
I’ve been eagerly looking forward to sharing this cherished Kanelbullar recipe with you, hoping it brings a touch of Swedish warmth and sweetness to your home. Let’s dive into creating these culinary masterpieces!
Crafting the Perfect Swedish Cinnamon Buns: Ingredients You’ll Need
To embark on your journey of baking traditional Swedish cinnamon buns (Kanelbullar), gather the following high-quality ingredients. Each component plays a vital role in achieving the signature taste and texture:
- Milk: Use whole cow’s milk for the richest flavor, or a plain non-dairy alternative like almond or oat milk for a vegan option. Ensure it’s warmed to activate the yeast properly.
- Unsalted Butter: You’ll need butter for both the luscious dough and the decadent filling. Crucially, the butter for the dough must be at room temperature to incorporate smoothly, contributing to the buns’ tender texture.
- All-Purpose Flour: Standard all-purpose flour works wonderfully to create a soft yet sturdy dough structure.
- Yeast: Instant yeast is recommended for its convenience, as it can be mixed directly with dry ingredients. If using active dry yeast, a slight adjustment to the activation process and rise times will be necessary (detailed in the notes below).
- Granulated & Brown Sugar: Granulated sugar adds sweetness to the dough, while packed light brown sugar in the filling creates a rich, moist, and caramelized flavor profile.
- Ground Cinnamon: The star of the filling, ensure your ground cinnamon is fresh and aromatic for the best taste.
- Ground Cardamom: This is the secret ingredient that truly distinguishes Swedish Kanelbullar. Its unique warm, citrusy, and slightly floral notes are indispensable. Store-bought ground cardamom is convenient, but for an exceptional flavor and beautiful flecks, you can finely grind seeds from green cardamom pods yourself.
- Vanilla Extract: A touch of vanilla in the filling enhances the overall coziness and complexity of the flavors.
- Fine Sea Salt: A pinch of salt is essential to balance and amplify all the sweet and spicy notes in both the dough and the filling.
- Egg Wash: A simple egg whisked with a tablespoon of water creates a beautiful golden sheen on the buns and helps the pearl sugar adhere perfectly.
- Pearl Sugar: For that authentic Swedish finish, Swedish pearl sugar is a must. These chunky, non-melting sugar crystals provide a delightful crunch and sparkle. If unavailable, turbinado sugar or even regular granulated sugar can be used as a substitute, though the texture will differ.
How to Bake Authentic Swedish Cinnamon Buns (Kanelbullar)
Creating these delightful Kanelbullar involves a few rising periods, which contribute to their incredible softness and airy texture. While it requires a bit of time, the process is incredibly rewarding. Here’s a detailed overview of the steps involved in making these Swedish masterpieces:
- Prepare the Milk and Butter: In a small saucepan, gently heat the milk and 1/4 cup of unsalted butter over medium-low heat. Stir constantly until the butter is fully melted and the mixture reaches 110°F (43°C). This temperature is crucial for activating the yeast without killing it. If you don’t have a thermometer, aim for warm, but not hot, to the touch. If it gets too hot, let it cool for a few minutes.
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant-rise yeast, ground cardamom, and fine sea salt. Whisk these dry ingredients briefly until well combined. Pour in the warm milk and butter mixture, stirring until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead vigorously for 7-10 minutes. The goal is to achieve a smooth, elastic, and soft dough.
- First Dough Rise: Shape the kneaded dough into a ball. Lightly grease a clean bowl, place the dough inside, and cover it loosely with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has noticeably doubled in size.
- Prepare the Filling: While the dough is rising, prepare the aromatic filling. In a separate medium-sized mixing bowl, combine the remaining 1/2 cup of room-temperature unsalted butter, packed light brown sugar, ground cinnamon, ground cardamom, and vanilla extract. Stir these ingredients together until you have a smooth, well-combined paste.
- Roll Out and Fill the Dough: Once the first rise is complete, gently punch down the dough and transfer it to a large, lightly floured work surface. Using a rolling pin, roll the dough into a large rectangle, approximately 22 x 15 inches (55 x 38 cm). Evenly spread the prepared cinnamon-cardamom filling across the entire surface of the rolled-out dough. For easier spreading, you can dot small spoonfuls of the filling across the dough before gently smoothing it out. Next, fold the left third of the dough in towards the center, and then fold the right third of the dough over that, similar to how you would fold a business letter. Gently run the rolling pin over the folded dough to press out any large air bubbles and slightly flatten it. Roll the dough out a bit more until it forms a smaller rectangle, about 15 x 8 inches (38 x 20 cm).
- Form the Buns (The Signature Twist): Using a pizza cutter, pastry wheel, or a sharp knife, slice the dough into even strips, each roughly 2 x 20 cm (approximately 0.8 x 7.9 inches). Take one strip and gently twist it several times, carefully stretching it as you twist until it nearly doubles in length. To form the knot, hold one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage. Then, loop the remaining dough perpendicularly around the wrapped portion, forming a knot, and tuck the loose end neatly underneath the bun. Transfer the formed bun to a large baking sheet lined with parchment paper. Repeat this process with the remaining dough strips, leaving some space between each bun for expansion during the second rise. For visual guidance on the twisting technique, many online tutorials are available.
- Second Dough Rise: Loosely cover the shaped cinnamon buns with a clean kitchen towel. Allow them to rise in a warm spot for another 45-60 minutes. During this time, the buns will become visibly puffier.
- Brush and Sprinkle: While the buns are completing their second rise, preheat your oven to 375°F (190°C). In a small bowl, whisk together one egg with a tablespoon of water to create an egg wash. Gently brush the tops of each risen bun with this egg wash. Immediately sprinkle a generous pinch of pearl sugar over each bun, ensuring good adhesion.
- Bake to Perfection: Place the baking sheet with the buns into the preheated oven. Bake for 15-18 minutes, or until the buns achieve a beautiful golden-brown color. For an extra soft texture, I prefer them just lightly golden. Once baked, transfer the Kanelbullar to a wire rack and let them cool for about 5 minutes. Serve them warm and enjoy the delightful aroma and taste! These Swedish cinnamon buns are truly best enjoyed on the day they are baked.
Tips for Success & Creative Variations
Making Kanelbullar is a joyous experience, and with a few tips and potential variations, you can tailor this recipe to your preferences and ensure delicious results every time.
Recipe Variations:
- Make them Vegan: Easily adapt this recipe by substituting cow’s milk with any plain plant-based milk (almond, oat, or soy work well). Replace unsalted butter in both the dough and filling with a good quality vegan butter. For the topping, skip the egg wash and instead brush the risen buns with a little melted vegan butter before sprinkling with pearl sugar.
- Prepare Ahead of Time: For convenience, you can prepare the Kanelbullar dough the night before. Follow all instructions up to the point where the dough is twisted into knots. Arrange the unbaked knots on a baking sheet or in a baking dish, cover tightly with plastic wrap, and refrigerate overnight. The next morning, remove them from the refrigerator and let them sit at room temperature for 60-90 minutes, or until they’ve warmed up and puffed slightly, before proceeding with the egg wash, pearl sugar, and baking steps.
- Classic Round Cinnamon Rolls: If the twisting technique seems daunting or you’re short on time, you can absolutely form these into classic round cinnamon rolls. After spreading the filling, simply roll the entire dough rectangle tightly from one long side to the other, creating a log. Slice the log into 12-14 equal rounds and arrange them cut-side up on your baking sheet.
- Using Active Dry Yeast: If you only have active dry yeast, you’ll need to activate it separately. Warm the milk (on its own, not with butter) to 110°F (43°C), then sprinkle the active dry yeast over the surface and give it a quick whisk. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active. Then, combine it with the dry ingredients and room-temperature or melted butter. You will also need to increase each rise time by approximately 15-20 minutes when using active dry yeast, but the amount remains the same – 7 grams.
Storage and Reheating:
While Kanelbullar are undeniably at their peak fresh from the oven, you can store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully for up to 3 months. To enjoy frozen buns, thaw them at room temperature and then warm briefly in a microwave or a low oven (around 250°F/120°C) until soft and fragrant again.
More Delectable Cinnamon Roll Recipes to Try
If you’ve fallen in love with the comforting warmth of cinnamon rolls and are eager to explore more variations, here are some other fantastic recipes that are sure to satisfy your sweet tooth:
- Speedy 1-Hour Cinnamon Rolls
- Indulgent Brown Butter Cinnamon Rolls
- Effortless Overnight Cinnamon Roll Casserole
Printable Recipe: Swedish Cinnamon Buns (Kanelbullar)
Discover the irresistible charm of authentic Swedish cinnamon buns with this detailed recipe. Featuring a soft, cardamom-infused dough and a rich, buttery cinnamon-sugar filling, twisted into elegant knots and topped with crunchy pearl sugar, these Kanelbullar are perfect for your next Fika!
Recipe Overview
- Author: Ali
- Prep Time: 2 hours 45 mins
- Cook Time: 15 mins
- Total Time: 3 hours
- Yield: 12-14 buns
- Rating: 4.8 out of 5 stars (based on 67 reviews)
Ingredients
Dough Ingredients:
- 1 cup milk
- 1/4 cup (56 grams) unsalted butter, room temperature
- 3 1/4 cups (405 grams) all-purpose flour
- 1/4 cup (50 grams) white granulated sugar
- 2 1/4 teaspoons (7 grams) instant-rise yeast
- 2 teaspoons ground cardamom
- 3/4 teaspoon fine sea salt
Filling Ingredients:
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1 large egg (whisked together with 1 tablespoon water for egg wash)
- pearled sugar
Instructions
- Heat the Milk and Butter: In a small saucepan, combine the milk and 1/4 cup butter. Heat over medium-low heat, stirring frequently until the butter is melted and the mixture reaches 110°F (43°C). Use a cooking thermometer for accuracy; if too hot, let it cool.
- Mix the Dough: In a large mixing bowl, whisk together the flour, granulated sugar, instant-rise yeast, ground cardamom, and sea salt. Add the warm milk mixture and stir until a dough forms. Turn onto a floured surface and knead for 7-10 minutes, until smooth and soft.
- First Dough Rise: Form the dough into a ball, place in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Mix the Filling: While the dough rises, stir together the 1/2 cup butter, brown sugar, ground cinnamon, ground cardamom, and vanilla extract in a separate bowl until evenly combined.
- Roll Out the Dough: Turn the risen dough onto a large floured surface. Roll into a 22 x 15-inch (55 x 38-cm) rectangle. Evenly spread the filling mixture across the dough. Fold the left third of the dough towards the center, then fold the right third over that, like a business letter. Gently roll over the dough to press out bubbles, then roll it into a 15 x 8-inch (38 x 20-cm) rectangle.
- Form the Buns: Using a pizza cutter or knife, slice the dough into 2 x 20-cm strips. Take one strip, twist it several times, gently stretching it until it nearly doubles in length. Wrap one end loosely around two fingers twice, then loop the rest perpendicularly to form a knot, tucking the loose end underneath. Transfer to a parchment-covered baking sheet and repeat with remaining strips.
- Second Dough Rise: Loosely cover the buns with a clean kitchen towel and let them rise for 45-60 minutes.
- Brush and Sprinkle: Preheat oven to 375°F (190°C). Brush each bun with the egg wash, then sprinkle generously with pearled sugar.
- Bake: Bake for 15-18 minutes, or until desired golden brown (for super soft buns, aim for lightly golden). Transfer to a wire rack and cool for 5 minutes. Serve warm and enjoy! (Best on baking day; see notes for storage).
Equipment
- Ground Cardamom
- Ground Cinnamon
- Pearled Sugar
Notes
- Microwave Option: For heating milk and butter, combine in a microwave-safe bowl. Microwave for 1 minute, stir, then heat in 15-second intervals until 110°F (43°C).
- Stand Mixer Option: Use a stand mixer with a dough hook on low speed for 8 minutes until the dough is smooth and soft. Add a bit of extra flour if sticking.
- Make-Ahead Option: Follow the recipe up to twisting the dough. Place knots on a baking sheet, cover, and refrigerate overnight. Let rest at room temperature for 60-90 minutes before baking.
- Storage Instructions: Best served on the day baked. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Source: Adapted from Pretty Simple Sweet.
We hope you enjoy baking and savoring these traditional Swedish Kanelbullar as much as we do!