Authentic Swedish Kanelbullar Recipe: Soft Cinnamon Buns

Swedish cinnamon buns, known as kanelbullar, are layered soft and fluffy buns filled with a sweet, buttery mixture and a warm aroma of cinnamon and cardamom.

Why you’ll love this Swedish Cinnamon Buns recipe

This recipe shows an easy and reliable method for making classic Swedish kanelbullar that turn out soft and tender with a crisp, golden crust and an irresistible spice perfume. It’s straightforward enough for a weekday baking session but impressive for guests and special mornings.

These cinnamon buns are:

• Light, soft and fluffy with a lightly crisp crust
• Comfortingly spiced with cinnamon and cardamom
• Beautifully layered and shaped
• Caramelized to a golden-brown finish on top and bottom

What makes Swedish kanelbullar different from American cinnamon rolls

Kanelbullar share many similarities with American cinnamon rolls, but a few features set them apart:

• Cardamom is added to the dough for a warm, floral aroma.
• They are typically served without frosting or cream cheese icing.
• Pearl sugar is a common topping for a crunchy, attractive finish.

Ingredients

For the bread dough

1. All-purpose or bread flour – 3 cups (about 390 g)
2. Warm milk – 1/2 cup (120 ml) (or use water instead)
3. Warm water – 1/2 cup (120 ml)
4. Unsalted butter, softened – 1/4 cup (57 g)
5. Sugar – 2 1/2 tbsp (32 g)
6. Salt – 1 tsp (6 g)
7. Yeast (instant or active dry) – 1 tsp (3 g)

For the filling

1. Soft brown sugar, packed – 1/2 cup (90 g)
2. Unsalted butter, softened – 1/4 cup (57 g)
3. Cinnamon powder – 2 tsp (5 g)
4. Cardamom powder – 1/2 tsp (2 g)

For the glaze (optional)

1. Water – 1/4 cup (60 ml)
2. Sugar (brown or white) – 5 tbsp (60 g)

How to make Swedish cinnamon buns — four simple steps

The process breaks down into four main steps: prepare the dough, shape the rolls, proof them, and bake.

1. Prepare the bread dough

Combine warm milk and warm water with sugar, salt, yeast and softened butter in a bowl. Use liquid that is warm but not hot — about 100°F (comfortable to the touch). Very high heat will kill yeast; very cold temperatures slow its activity.

Add the flour and mix to form a shaggy dough. Knead by hand for about 6–8 minutes until smooth, or use a stand mixer with a dough hook. The dough may feel sticky at first — resist adding extra flour; it will come together after a few minutes of kneading.

Shape the dough into a ball, flatten slightly into a disc, cover with a towel and let rest for 30 minutes to relax the gluten. This makes rolling and shaping easier and prevents the dough from springing back.

2. Divide and shape the buns

Roll the rested dough into a thin rectangle about 50–55 cm by 25–30 cm (roughly 1/4 inch thick). Mark the dough lengthwise into three sections to guide folding. Spread softened butter across about two-thirds of the surface, then evenly sprinkle the brown sugar, cinnamon and cardamom mixture.

Fold the dough into thirds like a business letter, seam-side down. Trim the edges for an even rectangle, then cut the dough lengthwise into strips about 3 cm wide. Divide each strip nearly in two, leaving one end attached. Twist and loop each strip into a knot shape, pinching ends to secure — don’t roll them tightly; they need room to expand.

Place the shaped buns on a parchment-lined baking sheet, leaving space between them.

3. Proof the buns

Cover the baking sheet loosely with plastic wrap and let the rolls rise in a warm, draft-free spot until puffy, about 60 minutes. In a cool kitchen they may take up to 90 minutes.

4. Bake

Preheat the oven to 420°F (215°C). Brush the tops with egg wash (one lightly beaten egg) and sprinkle with pearl sugar or granulated sugar if desired. Bake for 14–16 minutes until golden and cooked through.

Because the buns are layered, they bake quickly; a high temperature for a shorter time helps keep them soft and tender. Let them cool 2–3 minutes, then brush with the optional sugar syrup while still warm for a glossy, slightly sticky finish.

Sugar syrup glaze

To make the glaze, simmer 60 g sugar with 60 ml water until syrupy. Remove from heat and let cool slightly, then brush over warm buns.

Storage and make-ahead tips

At room temperature, store baked buns in an airtight container for up to 3 days. Reheat briefly in the microwave or for 7–10 minutes in a 350°F oven to refresh them.

For longer storage, refrigerate up to 5 days or freeze tightly wrapped for best quality 2–3 months. Reheat from frozen or thawed as above.

Make ahead options

• You can refrigerate the prepared dough for a slow overnight rise; next day, bring to room temperature, shape and bake.
• Shaped, unbaked rolls can be refrigerated (covered) for up to 24 hours—remove them about one hour before baking to warm and proof, then bake.
• Freezing unbaked shaped rolls may cause some filling leakage and a reduced rise; freezing baked and cooled rolls gives more consistent results.

Reheating

To reheat in an oven: preheat to 350°F, mist or brush buns with a little water, and warm 7–10 minutes.

To reheat in a microwave: place on a microwave-safe plate and heat for 15–20 seconds, watching carefully to avoid sogginess.

Notes and troubleshooting

• Both instant and active dry yeast work. If using active dry yeast, allow it to proof and become slightly foamy before adding flour.
• If the buns come out dense or dry, you may have added too much flour, overbaked them, or underproofed the dough.
• To add an egg to the dough: reduce water by about 55 ml and add one egg for richer dough.

Swedish Cinnamon Buns (Kanelbullar)

Prep time: 15 mins. Cook time: 15 mins. Proofing: 1 hr 30 mins. Total time: about 2 hours. Makes about 10 buns.

Tried this recipe? Let us know how your kanelbullar turned out!