Swedish Kanelbullar Recipe

Introduction

Swedish Kanelbullar, or cinnamon buns, are a beloved Scandinavian treat known for their soft, fragrant dough and warm spices. These knotted buns combine cinnamon, cardamom, and a sweet glaze to create a delightful pastry perfect for any time of the day.

Ingredients

• ¾ cup milk
• ⅓ cup butter, softened (plus 5 tablespoons softened for filling)
• 1 egg (room temperature)
• ¼ cup water
• 3¼ cups flour
• 2 tsp instant yeast
• ¼ cup white sugar
• ½ teaspoon salt
• ¾ cup packed brown sugar
• 4 teaspoons cinnamon
• 2 teaspoons cardamom
• 1 egg (for egg wash)
• 2 tablespoons water (for egg wash)
• ⅓ cup water (for glaze)
• ⅓ cup granulated sugar (for glaze)
• Pearl sugar for garnish

Instructions

1. Step 1: Melt the ⅓ cup softened butter and ¾ cup milk together in 30-second intervals until combined. Set aside to cool slightly.
2. Step 2: In the bowl of a stand mixer, combine ¼ cup water and 1 egg. In a separate bowl, whisk together the flour, instant yeast, white sugar, and salt.
3. Step 3: Attach the dough hook to the mixer and gradually add alternating portions of the milk mixture and the flour mixture. Mix until the dough forms and becomes smooth.
4. Step 4: Cover the bowl with a damp towel and let the dough rest for 10 minutes.
5. Step 5: On a lightly floured surface, roll the dough into a 9×15 inch rectangle about ¼ to ½ inch thick.
6. Step 6: In a small bowl, mix the brown sugar, cinnamon, and cardamom well. Spread 5 tablespoons of softened butter over two-thirds of the dough, then evenly spread the cinnamon sugar mixture on top of the buttered sections.
7. Step 7: Fold the dough into thirds: fold the uncovered third over the middle section, then fold the buttered section over that.
8. Step 8: Using a pizza cutter, cut the folded dough into 12 equal strips. Cut each strip in half lengthwise, leaving them connected at one end.
9. Step 9: Twist the two sections of each strip around each other and roll into a small knot. Place the buns on a parchment-lined baking sheet, spaced evenly.
10. Step 10: Cover the buns and let them proof until almost doubled in size, about 1 hour depending on room temperature.
11. Step 11: Preheat the oven to 350°F (175°C). Prepare the egg wash by whisking 1 egg with 2 tablespoons water. Brush each bun with the egg wash and sprinkle with pearl sugar.
12. Step 12: Bake the buns for 25 to 30 minutes, until golden brown. Remove from the oven and let cool for at least 30 minutes.
13. Step 13: For the glaze, whisk together ⅓ cup water and ⅓ cup granulated sugar until dissolved. Brush the cooled buns with the glaze before serving.

Tips & Variations

• Use room temperature ingredients for better dough texture and easier mixing.
• Try adding a handful of chopped nuts or raisins to the filling for added texture and flavor.
• If you can’t find pearl sugar, coarse sugar or sanding sugar can be a good alternative for garnish.
• Cardamom is a traditional spice in Swedish baking, but you can adjust the amount or omit it if preferred.

Storage

Store the buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled buns in a sealed bag for up to 3 months. Reheat gently in the oven or microwave before serving to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but be sure to dissolve it in warm water first and allow it to proof for 5-10 minutes before using.

How can I make these buns dairy-free?

Replace milk and butter with plant-based alternatives like almond milk and vegan margarine. The recipe should still work well with these substitutions.

Swedish Kanelbullar Recipe

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★★★★★

4.9 from 141 reviews

• Author: Mariam
• Total Time: 2 hours 5 minutes
• Yield: 12 buns 1x
• Diet: Vegetarian

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Description

Swedish Kanelbullar, or cinnamon buns, are a delightful treat featuring a soft, cardamom-spiced yeast dough filled with a rich cinnamon-sugar butter mixture. These twisted, knotted buns are baked to golden perfection, brushed with a sweet glaze, and topped with crunchy pearl sugar for an authentic taste of Sweden’s beloved fika snack.

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Ingredients

Scale 1x2x3x

Dough

• ¾ cup milk
• ⅓ cup butter, softened
• 1 egg (room temperature)
• ¼ cup water
• 3¼ cups flour
• 2 tsp instant yeast
• ¼ cup white sugar
• ½ teaspoon salt

Filling

• 5 tablespoons butter, softened
• ¾ cup packed brown sugar
• 4 teaspoons cinnamon
• 2 teaspoons cardamom

Topping and Glaze

• 1 egg
• 2 tablespoons water
• ⅓ cup water
• ⅓ cup granulated sugar
• Pearl sugar for garnish

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Instructions

1. Prepare Milk and Butter Mixture: In a small bowl, melt ⅓ cup of softened butter with ¾ cup milk by heating in 30-second intervals until combined and warm.
2. Mix Wet Ingredients: In a stand mixer bowl, add ¼ cup water and 1 room temperature egg.
3. Combine Dry Ingredients: In a separate bowl, whisk together 3¼ cups flour, 2 tsp instant yeast, ¼ cup white sugar, and ½ teaspoon salt until evenly mixed.
4. Make the Dough: Fit the stand mixer with a dough hook. Alternate adding some of the warm milk and butter mixture and some of the flour mixture into the mixer, mixing a few seconds between additions until the dough forms a smooth, elastic ball.
5. Rest the Dough: Cover the dough bowl with a damp towel and let rest for 10 minutes to relax the gluten and hydrate the flour.
6. Roll the Dough: On a lightly floured surface, roll the dough into a 9×15 inch rectangle, about ¼ to ½ inch thick.
7. Prepare the Filling: In a small bowl, mix ¾ cup packed brown sugar, 4 teaspoons cinnamon, and 2 teaspoons cardamom until well combined.
8. Spread Filling: Spread 5 tablespoons softened butter over two-thirds of the dough rectangle, then evenly spread the cinnamon-sugar-cardamom mixture over the buttered area.
9. Fold the Dough: Fold the uncovered third of dough over the middle section, then fold the buttered and filled section over the uncovered section, forming a layered dough.
10. Cut the Dough: Using a pizza cutter, slice the folded dough into 12 equal strips. Take each strip and cut halfway lengthwise, leaving the ends attached.
11. Form Buns: Twist the two cut sections of each strip around each other and roll into a small knot shape. Place each bun on a parchment-lined baking sheet, spacing them evenly apart.
12. Proof the Buns: Cover the buns and let them proof until nearly doubled in size, about 1 hour, adjusting time depending on room temperature.
13. Prepare Egg Wash and Preheat Oven: Preheat oven to 350°F (175°C). In a small bowl, whisk 1 egg with 2 tablespoons water to make an egg wash.
14. Brush and Garnish: Once proofed, brush each bun generously with the egg wash and sprinkle pearl sugar on top for garnish.
15. Bake: Bake buns in the preheated oven for 25 to 30 minutes, or until golden brown on top.
16. Cool: Remove buns from oven and allow to cool on a wire rack for at least 30 minutes before glazing.
17. Prepare Sugar Glaze: In a small bowl, whisk together ⅓ cup water and ⅓ cup granulated sugar until sugar is dissolved.
18. Glaze Buns: Brush the cooled buns with the sugar glaze for a shiny, sweet finish, then serve and enjoy your authentic Swedish Kanelbullar!

Notes

• Use room temperature egg to ensure better incorporation in the dough.
• Proofing time may vary depending on the room temperature; warmer environments speed up proofing.
• Cardamom is a traditional flavor in Swedish cinnamon buns and gives a unique aromatic note.
• Pearl sugar adds an authentic crispy texture; if unavailable, coarse sugar can be substituted.
• Letting the buns cool before glazing prevents the glaze from melting off.
• For softer buns, you can cover the proofing buns with plastic wrap instead of a towel to retain moisture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: Swedish

Keywords: Swedish cinnamon buns, Kanelbullar, cinnamon rolls, cardamom buns, Swedish fika, sweet buns