The Ultimate Guide to Making Authentic Swedish Kanelbullar (Cinnamon Buns)

There’s something magical about the smell of freshly baked cinnamon buns filling the kitchen. It’s the kind of scent that brings warmth, comfort, and a sense of home. The first time I made Kanelbullar, I was surprised at how such a simple combination of flour, butter, and spices could turn into something so irresistible. Unlike the sticky and heavily glazed cinnamon rolls found in many bakeries, Swedish Kanelbullar are lighter, delicately sweet, and infused with cardamom, adding a unique aromatic depth.

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This recipe is perfect for beginner bakers because it is straightforward, doesn’t require complicated techniques, and results in a batch of soft, fluffy cinnamon buns that look and taste like they came from a professional bakery. Whether you want to impress your friends at brunch, prepare a cozy weekend treat, or simply enjoy a traditional Swedish fika (coffee break), this guide will walk you through every step with clarity and ease.

Ingredients and Preparation

Before we start, make sure you have all your ingredients measured and ready. This will make the process smoother and more enjoyable.

For the Dough

• 1 ½ teaspoons active dry yeast
• 1 cup warm milk
• 3 cups (450g) all-purpose flour
• ¼ cup sugar
• 1 teaspoon ground cardamom
• ½ teaspoon salt
• 4 tablespoons (75g) unsalted butter, softened

For the Filling

• 5 tablespoons (100g) unsalted butter, softened
• ¼ cup white sugar
• 3 tablespoons brown sugar
• 1 tablespoon cinnamon powder

For Finishing

• 1 beaten egg (for brushing)
• 2 tablespoons pearl sugar (for sprinkling)

Alternative Ingredients

• If you don’t have pearl sugar, use coarse sugar or even a light dusting of powdered sugar after baking.
• No brown sugar? You can replace it with an equal amount of white sugar, but the filling will have a slightly less caramelized taste.
• If you don’t have ground cardamom, you can omit it, but it’s highly recommended because it gives Kanelbullar their signature flavor.

Step-by-Step Instructions

This recipe is broken down into simple steps, making it easy for beginner bakers to follow.

Step 1: Preparing the Dough

1. Warm the milk slightly—it should be lukewarm but not hot (about 110°F or 45°C). Stir in the yeast and let it sit for about 5–10 minutes until it becomes foamy. This indicates that the yeast is active.
2. In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, salt, and ground cardamom.
3. Add the foamy yeast mixture and softened butter to the bowl. Mix with a paddle attachment until the dough starts to form.
4. Switch to the dough hook attachment and knead for about 8–10 minutes, or until the dough is smooth and elastic. If kneading by hand, this will take about 12–15 minutes.
5. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest for 20 minutes.

Step 2: Preparing the Filling

1. In a small bowl, mix the softened butter, cinnamon powder, white sugar, and brown sugar until well combined. This will create a spreadable, aromatic filling.

Step 3: Shaping the Cinnamon Buns

1. Lightly flour a clean surface and roll out the dough into a rectangle about 45 x 35 cm (18 x 14 inches).
2. Spread the cinnamon filling evenly over the dough, leaving about half an inch on the long edges without filling.
3. Roll the dough from the long side to form a log, making sure it’s not too tight.
4. Using a sharp knife or dough cutter, slice the log into 15 equal pieces, about 3 cm (1.2 inches) thick.
5. Arrange the rolls on a baking tray lined with parchment paper, leaving space between them to expand.
6. Cover with a kitchen towel and let them proof for 90 minutes or until they become slightly puffy.

Step 4: Baking the Kanelbullar

1. Preheat the oven to 375°F (200°C) about 20 minutes before the buns finish proofing.
2. Brush each bun with the beaten egg and sprinkle with pearl sugar.
3. Bake in the middle rack of the oven for 17–20 minutes, or until the buns turn a deep golden brown.
4. Let them cool on the baking sheet for at least 5 minutes before serving.

Beginner Tips and Notes

Even if you’re new to baking, you can achieve perfect Kanelbullar by keeping these key tips in mind.

1. Proofing Time Matters

• The first rest period should not exceed 20 minutes. If the dough rests too long, it may over-proof and result in a less fluffy texture.
• After shaping the rolls, they don’t need to double in size. A slight puffiness is a good indicator they are ready to bake.

2. Ensuring a Soft and Fluffy Texture

• Spraying a bit of water into the oven after five minutes of baking helps create steam, which results in softer buns.
• Don’t roll the dough too tightly, as this can make the buns too dense.

3. Adjusting for Different Environments

• If your kitchen is cold, place the dough in a slightly warm oven (turned off) to encourage rising.
• If it’s too hot, proof the dough in a cooler area to prevent over-proofing.

4. Kneading Without a Stand Mixer

• If you don’t have a stand mixer, knead the dough by hand. It will take longer, but the dough is easy to work with.
• Use the “windowpane test” to check if the dough is ready—stretch a small piece between your fingers; if it forms a thin, translucent membrane without breaking, it’s properly kneaded.

Serving Suggestions

Kanelbullar are best enjoyed warm with a cup of coffee or tea. Here are a few ways to serve them:

• Classic Fika Style: Pair with black coffee for an authentic Swedish experience.
• With a Light Glaze: If you prefer a sweeter bun, drizzle with a simple icing made of powdered sugar and milk.
• With Fresh Fruit: Serve with fresh berries for a refreshing contrast.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep in the fridge for up to a week, but warm them slightly before serving.
• Freezing: Freeze baked buns in an airtight bag for up to 3 months. Reheat in the oven at 300°F (150°C) for 10 minutes.

Conclusion

Making Kanelbullar at home is a rewarding experience that brings the warmth of Swedish tradition into your kitchen. The recipe is simple, beginner-friendly, and adaptable, making it a perfect choice for those new to baking. Whether you enjoy them fresh from the oven or save them for a cozy coffee break, these cinnamon buns will become a favorite in your home.

Now it’s your turn—try the recipe and share your experience! Did you add any personal twists? Did you find the process easier than expected? Let me know in the comments—I’d love to hear how your Kanelbullar turned out. Happy baking!