Swedish Cinnamon Buns (Kanelbullar)

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Introduction to Swedish Cinnamon Buns (Kanelbullar)

Swedish cinnamon buns, known as kanelbullar, are a beloved staple of Swedish fika—a cherished coffee break tradition. Unlike the sweeter and heavier American cinnamon rolls, kanelbullar feature a delicate balance of warm cinnamon wrapped in soft, yeasty dough, topped simply with pearl sugar for a light crunch.

The modern version of kanelbullar emerged in Sweden during the 1920s when access to spices, sugar, and butter improved after World War I. Though cinnamon had been used in Swedish baking since the 16th century, it wasn’t until the early 20th century that these spiced buns took their recognizable spiral shape and became widely popular. Sweden’s devotion to these buns is so great that every October 4th is celebrated as Cinnamon Bun Day (Kanelbullens dag)—a national event honoring this iconic pastry.

Today, kanelbullar continue to embody Swedish values of togetherness, simplicity, and the joy of sharing a warm treat during fika. Their uniquely subtle flavor combined with soft texture and understated sweetness make them distinct in the global family of cinnamon rolls.

Ingredients

  • 2 cups whole milk

  • 2 ½ tsp active dry yeast

  • ½ cup granulated sugar

  • 1 large egg

  • ½ cup unsalted butter, melted

  • 1 tsp ground cardamom (or seeds from 10 pods, crushed)

  • 5 ½ to 6 cups all-purpose flour

  • 1 tsp salt

Filling:

  • ½ cup unsalted butter, softened

  • ½ cup granulated sugar

  • 2 ½ tbsp ground cinnamon

Topping:

  • 1 egg, beaten

  • Swedish pearl sugar (or coarse sugar)

Step-by-Step Instructions

1. Warm the Milk



  • Heat 2 cups milk until just warm (about 110°F) and pour into a mixing bowl.




2. Activate Yeast

  • Sprinkle 2 ½ tsp yeast over the warm milk, add ¼ cup sugar, and let stand 5–10 minutes until bubbly.

3. Mix Dough





  • Add melted butter, remaining sugar, egg, cardamom, and salt to the bowl; whisk together.




4. Add Flour & Knead

  • Gradually add 5 ½ cups flour, mixing until a soft dough forms. Knead by hand or mixer for about 8 minutes; add more flour if dough is sticky.




5. First Rise



  • Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.




6. Prepare Filling

  • Stir together softened butter, sugar, and cinnamon for the filling.

7. Roll and Fill Dough

  • Roll dough into a rectangle (about 16" x 24"). Spread filling evenly over dough.








8. Shape the Buns



  • Fold dough lengthwise. Cut into 1-inch wide strips. Twist each strip into a knot or spiral.




9. Second Rise

  • Arrange buns on baking trays, cover lightly, and let rise 45 minutes until puffy.

10. Brush & Top



  • Brush buns with beaten egg and sprinkle pearl sugar (or coarse sugar) on top.



11. Bake


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  • Bake at 425°F for 12–15 minutes, until golden. Cool on racks.




12. Serve

  • Enjoy fresh with a cup of coffee—a true Swedish fika! 







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