The Kanelbulle - The flavor of Inclusivity, Classic vs Gluten-free vs Vegan









Can you spot the difference?




Flavor

Classic Swedish cinnamon buns (kanelbullar) trace their origins to the post-World War I era, when renewed access to sugar, butter, and spices like cinnamon and cardamom allowed Swedish bakers to experiment beyond simple wheat breads. By the 1920s, recipes for rolled, yeasted dough, swirled with cinnamon and sugar, began to appear in Swedish cookbooks, quickly gaining popularity and becoming a fixture during fika—the cherished Swedish tradition of coffee breaks with pastries. Modern kanelbullar rely on a butter-rich dough scented with cardamom, layered with sweet cinnamon filling, and finished with pearl sugar, resulting in a soft, pillowy treat with a harmonious blend of spice and richness. Occasionally, a splash of vanilla or hints of almond paste deepen the flavor.

Gluten-free versions adapt this tradition by using alternative flours like gluten-free flour blends or rice flour, with added baking powder or binding agents to recreate the tender crumb. While these versions sometimes lack the yeasty depth of classic buns, careful recipe selection and generous amounts of cinnamon and cardamom help ensure a satisfying flavor. Their taste can be slightly milder, but the essence of Swedish spice is preserved with diligence and creativity.

Vegan cinnamon buns replace dairy products with plant-based milks (such as oat or almond) and vegan margarine, mimicking the soft texture and rich flavor of the original. Some recipes incorporate extra nuts or natural sweeteners like maple syrup, which can add new layers of complexity and depth. With the right balance of spices and fats, vegan versions deliver a warmly spiced, sweet flavor profile in line with Swedish tradition.

Appearance

Kanelbullar are celebrated for their intricate knot or spiral shapes, twisted by hand and brushed with an egg wash for a glossy, golden finish. Pearl sugar—a hallmark of Swedish baking—adds a decorative, sweet crunch. The buns are typically light, airy, and beautifully browned after a brief bake at high temperature.

Gluten-free buns, shaped similarly, may appear slightly denser or smaller, as gluten's elasticity is harder to replicate. Their surface may be less glossy and the crumb a little tighter, but creative shaping can still yield visually appealing

Vegan buns often feature a matte finish, as the traditional egg wash is replaced with plant-based milk or syrup—a simple, effective swap that keeps the dough moist and visually tempting. Vegan bakers may also sprinkle extra nuts or fruit for variety, resulting in buns that are artistic and appetizing in their own right.

Inclusivity

The journey of kanelbullar from its 1920s beginnings to today reflects Sweden's spirit of inclusivity and adaptability. By offering gluten-free and vegan cinnamon buns alongside the classic variety, hosts make fika accessible for anyone with dietary restrictions or ethical preferences. This gesture not only opens the doors to those who might otherwise abstain, but also fosters conversation and connection, honoring the Swedish value of equality so central to the fika tradition.

Serving an assortment of buns demonstrates consideration for guest needs and curiosity about food culture's evolution. It transforms fika from a simple coffee break into an experience where everyone is invited to participate and explore new flavors.

What to Think About

  • Texture Adjustments: Gluten-free dough requires more precision to avoid gumminess, often benefiting from added fat or binding agents. Vegan doughs may need extra margarine or plant-based yogurt for softness and moisture.
  • Egg Wash Alternatives: For vegan buns, use plant milk or syrup blends to achieve a rich color and subtle sweetness.
  • Flavor Boosters: Generous amounts of cardamom and cinnamon are the signature of Swedish buns; vanilla or hints of citrus can be used to boost gluten-free or vegan recipes, compensating for any limitations of non-traditional flours and fats.
  • Community: To foster true inclusivity, ask guests about allergies and dietary preferences before baking and serve all varieties side by side.

By baking and sharing Swedish cinnamon buns in classic, gluten-free, and vegan forms, hosts honor the long history of fika and encourage the evolution of tradition, making sure everyone at the table can experience the warmth and connection that Swedish coffee culture promotes.

 

Below are printable recipe cards for classic, gluten-free, and vegan kanelbullar, with all measurements in both metric and US cups/tablespoons for convenience.

Classic Kanelbullar (Swedish Cinnamon Buns)

Ingredients

  • Milk: 500 ml (2 cups)
  • Butter: 200 g (14 tbsp)
  • Powdered sugar: 120 g (1 cup)
  • Instant yeast: 11 g (4 tsp) or 50g fresh yeast
  • Cardamom: 1 tsp
  • Flour: 720 g (6 cups)

Cinnamon Filling

  • Butter: 150 g (11 tbsp)
  • Sugar: 75 g (6 tbsp)
  • Cinnamon: 15 g (1.5 tbsp)

Decoration

  • 1 egg (whisked)
  • Swedish pearl sugar (to top)

Instructions

  1. Heat milk, butter, and powdered sugar until just warm.
  2. Add cardamom and yeast; stir to dissolve.
  3. Slowly knead in flour until a non-sticky dough forms; knead 10 minutes.
  4. Mix filling: butter, sugar, and cinnamon.
  5. Roll dough into a square, spread filling, fold, and cut into 20 strips.
  6. Twist into knots and let rise 1.5–2 hours.
  7. Brush with egg, sprinkle pearl sugar.
  8. Bake at 225°C (435°F) for 10–12 minutes until golden. Cool on rack.

Gluten-Free Kanelbullar

Ingredients – Dough

  • Butter: 25 g (2 tbsp)
  • Skim milk: 250 ml (1 cup)
  • Reduced-fat curd cheese/quark: 100 ml (1/2 cup)
  • Yeast for sweet dough: 25 g (about 1 oz package)
  • Gluten-free flour: 700 g (5 3/4–6 cups, adjust as needed)

Filling

  • Stevia (or sugar): 200 ml (3/4 cup + 1 tbsp)
  • Cinnamon: 21 g (7 tsp)
  • Butter (melted): 30–45 ml (2–3 tbsp)

Topping

  • 1 egg (beaten)
  • Slivered almonds (optional)

Instructions

  1. Crumble yeast in large bowl. Melt butter, add milk; heat to finger-warm.
  2. Pour milk over yeast, dissolve. Add cheese, combine.
  3. Knead in flour, cover, and rest 60 minutes.
  4. Melt filling butter; mix sugar and cinnamon.
  5. Roll dough to rectangle, brush with butter, sprinkle sugar/cinnamon.
  6. Fold, cut strips (approx. 1/2–3/4 inch), roll into knots/spirals.
  7. Rise 60 min, brush egg, top with almonds.
  8. Bake at 225°C (437°F) for 6–10 min.

Vegan Kanelbullar

Ingredients – Dough

  • Flour: 250 g (2 cups)
  • Sugar: 40 g (3 tbsp)
  • Salt: pinch
  • Fresh yeast: 8 g (or 2/3 tbsp) or active dry yeast: 4 g (1 tsp)
  • Plant milk: 125 ml (1/2 cup), plus more for brushing
  • Vegan butter/shortening: 35 g (2.5 tbsp, melted)
  • Vanilla extract: 1 tsp

Filling

  • Vegan butter: 20 g (1.5 tbsp)
  • Roasted walnuts: 40 g (1/3 cup)
  • Sugar: 36 g (3 tbsp)
  • Cinnamon: 3 g (1 tsp)

Instructions

  1. Activate yeast in plant milk and 1 tbsp sugar for 5 min.
  2. Mix flour, sugar, salt, melted vegan butter, vanilla; knead until soft and elastic.
  3. Cover and rise 1 hour.
  4. Blend filling ingredients into paste.
  5. Roll out dough, spread paste, fold and cut into strips.
  6. Twist into knots, rise 20–30 min.
  7. Brush with plant milk; bake at 250°C (480°F) for 5–7 min. Cool before serving.

 

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