Swedish Cinnamon Buns (Kanelbullar)
Kanelbullar Say it: kah-NEL-bool-ar
Kanelbullar are Sweden’s cinnamon buns: soft, cardamom-scented yeast dough spread with cinnamon butter, twisted into knots, and scattered with pearl sugar. They are the centerpiece of fika, the Swedish coffee break, and appear in homes, bakeries, and offices throughout the day. The crumb is tender and lightly sweet, the filling warm and spicy, and the pearl sugar adds a crisp finish. Baking them fills the kitchen with the unmistakable aroma of cardamom, butter, and cinnamon.
Swedish Cinnamon Buns (Kanelbullar)
Kanelbullar
Pronounced kah-NEL-bool-ar
- Serves
- 6
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Topping
Method
Warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar, then let stand for 5 to 10 minutes, until foamy.
In a large bowl, whisk the flour, remaining sugar, salt, and cardamom. Add the yeast mixture and softened butter, then knead for 8 to 10 minutes, until smooth, elastic, and just slightly sticky.
Cover the bowl and let the dough rise in a warm spot for 1 to 1 1/2 hours, until doubled and a gentle press leaves an indentation.
For the filling, beat the butter, sugar, and cinnamon until smooth and spreadable.
Punch down the dough and roll it on a lightly floured counter into a 12×16-inch (30×40 cm) rectangle. Spread the filling evenly over the dough, leaving a 1/2-inch (1 cm) border, fold the rectangle in half lengthwise, and cut crosswise into 12 strips.
Twist each strip into a loose rope, coil it into a knot, and tuck the ends underneath. Place the buns on parchment-lined baking sheets, cover, and let proof for 30 to 45 minutes, until puffy and nearly doubled.
Preheat the oven to 425°F (220°C). Brush the buns with the egg beaten with milk and sprinkle with pearl sugar.
Bake one sheet at a time for 12 to 15 minutes, until golden brown and the centers sound hollow when tapped. Transfer to a rack and cool for at least 10 minutes before serving.
Regional variants
Some bakers shape the dough into flat spirals instead of knots, and others add a spoonful of vanilla or a pinch of cardamom to the filling. Kardemummabullar use the same dough with ground cardamom in place of cinnamon.
Cook's notes
- Use a thermometer for the milk: too hot will kill the yeast, too cool will slow the rise.
- For the neatest knots, chill the cut strips for 5 minutes before twisting; the filling firms up and is easier to handle.
- Pearl sugar is traditional and stays crisp; coarse sanding sugar is the closest substitute.
Serve with
Strong coffee for fika, or a glass of cold milk.
Make ahead and storage
Baked buns keep for 1 day in an airtight container and freeze well for up to 2 months; reheat at 300°F (150°C) for 5 minutes.
