Kanelbullar – Swedish Cinnamon Buns Recipe
Kanelbullar, or Swedish cinnamon buns, are a beloved treat that has become synonymous with cozy, slow mornings and warm kitchens. If you’ve ever had the pleasure of trying them, you’ll know they are more than just a pastry—they are an experience. The soft, buttery dough paired with a sweet, spiced filling is irresistible. Whether you’re enjoying them with a cup of coffee or as an afternoon snack, these buns bring a sense of home and comfort.
Introduction to Kanelbullar
Originating from Sweden, kanelbullar are a staple of Swedish fika, the cherished coffee break that encourages relaxation and socializing. The cinnamon bun is deeply ingrained in Swedish culture, often baked fresh at home or bought from bakeries. Kanelbullar is traditionally enjoyed on kanelbullens dag (Cinnamon Bun Day), celebrated every year on October 4th. The warm, slightly sweet scent of these buns wafting through the house instantly brings to mind images of slow weekends, family gatherings, and peaceful moments shared with loved ones.
These buns are typically a bit different from their American cinnamon roll cousins. Kanelbullar often has cardamom in the dough, lending a fragrant and slightly spiced depth to the flavor. The rolled dough is brushed with butter, sprinkled with sugar and cinnamon, then twisted into lovely spirals. If you’ve ever wanted to make your own batch, here’s a detailed recipe to help you get there.
Ingredients
For the Dough:
- 1 ½ cups (360 ml) whole milk, lukewarm
- ¼ cup (60 g) unsalted butter, melted
- 2 tsp active dry yeast
- 1 tsp ground cardamom
- 1/2 cup (100 g) granulated sugar
- 1 tsp salt
- 4 cups (500 g) all-purpose flour
- 1 egg, beaten (for brushing the buns)
For the Filling:
- ¾ cup (150 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
- Pinch of salt
For the Topping:
- 1 egg (for brushing)
- Pearl sugar or regular granulated sugar, for sprinkling on top
Instructions
1. Preparing the Dough:
- In a small bowl, combine the lukewarm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
- In a larger mixing bowl, whisk together the flour, cardamom, sugar, and salt.
- Make a well in the center of the dry ingredients and pour in the yeast mixture along with the melted butter. Mix until combined, then knead the dough by hand or in a stand mixer with a dough hook attachment for about 8-10 minutes. The dough should be soft and slightly sticky but not too wet.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise for about 1 to 1.5 hours, or until doubled in size.
2. Preparing the Filling:
- While the dough is rising, prepare the filling. In a bowl, combine the softened butter, brown sugar, cinnamon, and a pinch of salt. Mix well until smooth and creamy.
3. Shaping the Buns:
- Once the dough has risen, punch it down gently and turn it out onto a floured surface.
- Roll the dough into a large rectangle (about 12 x 18 inches or 30 x 45 cm).
- Spread the cinnamon-sugar butter mixture evenly over the dough, leaving a small border around the edges.
- Starting from one of the long sides, roll the dough tightly into a log.
- Slice the rolled dough into 12-15 even pieces. You can make smaller buns for a more bite-sized treat or larger ones for a more decadent snack.
- Arrange the buns on a baking sheet lined with parchment paper, leaving a bit of space between each. Press the ends of each bun slightly to form a swirl.
- Cover the buns with a clean towel and let them rise for another 30 minutes.
4. Baking:
- Preheat your oven to 375°F (190°C).
- Brush the tops of the buns with a beaten egg for a golden finish, then sprinkle them with pearl sugar or regular sugar for a sweet crunch.
- Bake for 15-18 minutes, or until golden brown.
- Allow the buns to cool on a wire rack for a few minutes before serving.
Method for Enjoying Kanelbullar
Kanelbullar are perfect when enjoyed with a warm cup of Swedish coffee or tea, particularly as part of fika. This ritual encourages people to slow down, take a break, and savor a good conversation or a moment of reflection. The warm, fragrant aroma of freshly baked kanelbullar is a treat for both the eyes and the nose, making it a perfect addition to any occasion.
A Little History Behind Kanelbullar
The exact origin of the kanelbullar is a bit hazy, but these buns have been part of Swedish culture for centuries. The first recorded recipe for cinnamon buns appeared in Sweden in the early 1920s, but the idea of baking with cinnamon dates back much earlier. It’s believed that cinnamon was first brought to Europe from Asia in the 14th century, and it became a popular spice during the spice trade.
Kanelbullar as we know them today were popularized in the 1950s and 1960s, when it became customary to serve cinnamon buns during fika. The use of cardamom in the dough was a particularly Swedish touch. Today, kanelbullar is not just a delicious snack; it’s a cultural symbol, a way to share time and warmth with others.
The Formation of Kanelbullar:
The formation of kanelbullar—the spiraled rolls—symbolizes how the Swedish view cinnamon buns as something to be carefully crafted, enjoyed, and shared. The spiral shape is symbolic of a swirl of warmth and indulgence, drawing you in with the promise of a perfectly soft bite.
Conclusion: A Sweet Tradition
Kanelbullar represents more than just a recipe—it’s a tradition, a comforting, aromatic symbol of Swedish life. Whether you make them for your family or serve them at a gathering, these cinnamon buns can transform an ordinary moment into something extraordinary. Every bite is a little piece of Swedish heritage, infused with love, warmth, and sweetness. The recipe might be simple, but the act of making and sharing them carries the spirit of togetherness and joy.
Kanelbullar Lovers’ Tips:
- Variation in Fillings: You can switch things up by adding raisins or chopped nuts like almonds to the cinnamon filling for extra texture.
- Vegan Version: Replace butter with plant-based margarine or coconut oil, and use plant-based milk to make a dairy-free version.
- Cardamom Twist: If you love cardamom, feel free to increase its amount in the dough for a more intense flavor.
- Freezing Tip: Kanelbullar freeze beautifully. After baking, allow the buns to cool, then wrap them individually in plastic wrap and store them in a freezer bag. They’ll keep for about 1-2 months and can be reheated in the oven for a fresh-out-of-the-oven taste.
Enjoy your Swedish cinnamon buns and the moments they bring into your life!