Swedish Cinnamon Buns (Kanelbullar) Recipe

Swedish Cinnamon Buns (Kanelbullar) Recipe

How To Make Swedish Cinnamon Buns

Bite into the sophisticated twists of these Swedish Cinnamon Buns made from cardamom-spiced dough with a buttery cinnamon-sugar filling.

Preparation: 2 hours 45 minutes
Cooking: 15 minutes
Total: 3 hours



For Cardamom Dough:

  • 1cupmilk
  • ¼cupunsalted butter
  • cupsall purpose flour
  • ¼cupwhite granulated sugar
  • tspinstant rise yeast,(7 g)
  • 2tspground cardamom
  • ¾tspfine sea salt

For Cinnamon-Sugar Filling:

  • ½cupunsalted butter
  • ½cuplight brown sugar,packed
  • 2tbspground cinnamon
  • 1tspground cardamom
  • 1tspvanilla extract

For Topping:

  • 1egg,whisked together with 1 tbsp water
  • sugar,pearled


Cardamon Dough:

  1. Combine the milk and butter in a small saucepan.  Heat over medium-low heat, stirring frequently to melt the butter, until the mixture reaches 110 degrees F. Measure the temperature with a cooking thermometer, but if you don’t have one, the mixture should be warm but not hot to the touch. If the mixture gets too hot, just wait a few minutes for it to cool.

  2. In a separate large mixing bowl, briefly whisk together the flour, sugar, yeast, ground cardamom, and salt until combined.

  3. Add the warm milk mixture and stir until the dough begins to form. Turn the dough out onto a floured surface and knead for 7 to 10 minutes, or until the dough is smooth and soft.

  4. Form the dough into a ball, place it in a greased bowl and cover with a damp towel or plastic wrap.  Let the dough rise in a warm space for 1 hour, or until it has doubled in size.

Cinnamon-Sugar Filling:

  1. Stir together the filling ingredients in a separate mixing bowl until evenly combined.

  2. Roll out the dough. Once the dough is ready to go, turn it out onto a large floured work surface.  Use a rolling pin to roll the dough into a 22×15-inch rectangle. 

  3. Carefully and evenly spread the filling mixture across the entire surface of the dough.  Then fold the left third of the dough in towards the center, and fold the right third of the dough over that towards the center, like you’re folding a business letter. 

  4. Gently run the rolling pin over the dough to press out any big bubbles. Then roll the dough out a bit more so that it forms a 15×8-inch rectangle.

  5. Using a pizza cutter, pastry cutter, or a knife, slice the dough into even 2×20-cm long strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length.

  6. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage.  Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom.

  7. Transfer the dough to a large parchment-covered baking sheet, and repeat with the remaining dough strips.

  8. Loosely cover the dough buns with a clean kitchen towel and let them rise for 45 to 60 minutes.

  9. Heat the oven to 375 degrees F.  Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.

  10. Bake for 15 to 18 minutes, or until the rolls reach your desired level of golden brown.

  11. Transfer to a wire baking sheet and let cool for 5 minutes.  Then serve warm and enjoy!

Recipe Notes

If you own a stand mixer, you can mix the dough using the dough attachment on low speed for 8 minutes, or until the dough is smooth and soft. If you find that the dough is sticking to the sides of the bowl, just sprinkle in a bit of extra flour.


  • Calories: 251.78kcal
  • Fat: 11.10g
  • Saturated Fat: 6.73g
  • Trans Fat: 0.40g
  • Monounsaturated Fat: 2.87g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 34.03g
  • Fiber: 1.67g
  • Sugar: 10.50g
  • Protein: 4.39g
  • Cholesterol: 39.31mg
  • Sodium: 140.39mg
  • Calcium: 46.14mg
  • Potassium: 84.40mg
  • Iron: 1.61mg
  • Vitamin A: 96.28µg
  • Vitamin C: 0.13mg
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