Traditional Swedish Cinnamon Buns (Kanelbullar): A Recipe for Soft, Cardamom-Infused Perfection

Discover the authentic taste of Sweden with this traditional Kanelbullar recipe. Featuring a perfectly soft, cardamom-infused dough, a rich buttery cinnamon-sugar filling, and a delightful twisted knot shape, these buns are a true Nordic treasure.

My culinary journey with Swedish cinnamon buns began unexpectedly during a memorable trip to Stockholm with Barclay a few years ago. Before that adventure, neither of us had ever experienced the distinct delight of kanelbullar (Swedish cinnamon buns) or their equally captivating cousin, kardemummabullar (Swedish cardamom buns). Our local friend insisted these sweet pastries were an essential part of the Swedish experience, a staple of their cherished ‘fika’ tradition – a moment to pause, enjoy coffee, and indulge in something delicious.

The very first morning in Stockholm, we eagerly ordered one of each to accompany our morning coffee. From that initial bite, it was pure, unadulterated cinnamon bun love. The delicate balance of flavors, the incredible texture, and the charming presentation immediately captivated us, leaving an impression that lingered long after we returned home. These weren’t just pastries; they were an introduction to a comforting, aromatic world that we’ve craved ever since.

What sets Swedish cinnamon buns apart from their American counterparts is a symphony of delightful differences. Instead of the familiar spiral and a thick layer of cream cheese icing, Kanelbullar are traditionally hand-twisted into elegant, cute little knots, as you can admire in the images. This unique shaping isn’t just for aesthetics; it creates more pockets for the irresistible filling and a wonderfully chewy texture. Furthermore, these authentic Swedish pastries forego the heavy frosting, opting instead for a sprinkle of crunchy pearl sugar. This adds a subtle sweetness and a satisfying textural contrast, allowing the bun’s true flavors to shine through.

But perhaps the most defining characteristic is the subtle yet profound inclusion of cardamom in the dough. This fragrant spice infuses the entire bun with an irresistibly warm, almost citrusy depth that complements the cinnamon-sugar filling beautifully. It’s a flavor profile that truly elevates the Kanelbullar beyond a simple sweet roll, making it a sophisticated and incredibly satisfying treat. Lastly, Swedish cinnamon buns are baked with precision, just long enough to achieve a perfectly soft and delightfully chewy consistency, which, in my humble opinion, is the pinnacle of cinnamon bun perfection.

Barclay and I couldn’t get enough of these delectable treats during our time in Stockholm, and the craving for them has been persistent ever since. So, when a dear friend offered to teach us how to make them a few weeks ago (via Zoom, naturally, as we continued our at-home routines), our answer was an enthusiastic YES. To our pleasant surprise, they turned out to be far easier to make than we had anticipated! The twisting technique, while requiring a little practice at first, quickly becomes intuitive and fun. Beyond that, the process for preparing the rich dough and flavorful filling is quite straightforward. While these Kanelbullar do require a few hours of dedicated time due to two essential rising periods, the effort is unequivocally worth it. Trust me, the aroma filling your kitchen and the taste of these freshly baked buns will reward you a million times over.

I’ve been eagerly looking forward to sharing this authentic kanelbullar recipe with you. So, let’s dive into the art of creating these Swedish masterpieces!

Watch Our Swedish Cinnamon Buns Recipe Video Tutorial

For a quick and engaging visual guide to mastering the twists and turns of making these delightful Kanelbullar, be sure to watch our comprehensive 1-minute video tutorial. It covers all the essential steps, from preparing the soft, aromatic dough to achieving that perfect, iconic knot, ensuring your baking success.

Essential Ingredients for Authentic Kanelbullar

Crafting these exquisite Swedish cinnamon buns (kanelbullar) requires a careful selection of ingredients, each playing a vital role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need:

Dough Ingredients:

• Milk: You’ll need 1 cup of milk. I typically use cow’s milk, but for a dairy-free alternative, unflavored non-dairy milks like almond milk or oat milk work wonderfully. The milk needs to be warmed to activate the yeast, so ensure it’s at the optimal temperature.
• Unsalted Butter: About 1/4 cup (56 grams) of unsalted butter is incorporated into the dough, providing richness and tenderness. Crucially, ensure all butter in this recipe is at room temperature for seamless integration and optimal dough texture.
• All-Purpose Flour: Standard 3 1/4 cups (405 grams) all-purpose flour forms the base of our soft and pliable dough.
• White Granulated Sugar: A modest 1/4 cup (50 grams) of granulated sugar adds a touch of sweetness to the dough itself, balancing the spices.
• Instant-Rise Yeast: 2 1/4 teaspoons (7 grams) of instant yeast is preferred for its convenience, as it can be mixed directly with the dry ingredients without prior activation. (Refer to the variations section if you’re using active dry yeast).
• Ground Cardamom: This is the secret star of Kanelbullar, delivering its distinctive aroma. You’ll need 2 teaspoons of ground cardamom for the dough. While store-bought ground cardamom is perfectly fine, for an elevated, more potent flavor and traditional black flecks, consider grinding fresh cardamom seeds from green pods yourself.
• Fine Sea Salt: Just 3/4 teaspoon of fine sea salt is essential to enhance all the sweet and spicy flavors.

Filling Ingredients:

• Unsalted Butter: For the sumptuous filling, you’ll use 1/2 cup (113 grams) of unsalted butter. Again, ensure it’s softened to room temperature for easy spreading.
• Packed Light Brown Sugar: 1/2 cup (100 grams) of packed light brown sugar provides a deep, molasses-rich sweetness that pairs perfectly with the spices.
• Ground Cinnamon: The classic flavor of 2 tablespoons of ground cinnamon is central to the filling.
• Ground Cardamom: Another 1 teaspoon of ground cardamom in the filling doubles down on that signature Swedish flavor, creating a wonderfully aromatic experience.
• Vanilla Extract: 1 teaspoon of vanilla extract adds a cozy, comforting layer to the filling’s rich flavors.

Topping Ingredients:

• Egg Wash: Prepare an egg wash by whisking 1 large egg with 1 tablespoon of water. This creates a beautiful golden sheen and helps the pearl sugar adhere to the buns.
• Pearl Sugar: Traditional Swedish pearl sugar is a must for its chunky texture and delightful crunch. If you don’t have it, turbinado sugar or even regular granulated sugar can be used for a sweet sparkle.

Baking Perfection: A Step-by-Step Guide to Kanelbullar

Creating these delightful Kanelbullar is a rewarding process that culminates in incredibly soft, fragrant buns. Be mindful that the recipe includes a couple of crucial rising times, so planning ahead is key. Trust me, the extra time and effort invested will be beautifully reflected in every bite! Here’s a detailed guide to walk you through each step:

1. Heat the Milk and Butter: In a small saucepan, combine the 1 cup milk and 1/4 cup butter. Gently heat this mixture over medium-low heat, stirring continuously to ensure the butter fully melts. Continue heating until the mixture reaches an optimal temperature of 110°F (43°C). This specific temperature is crucial for activating the yeast properly. If you don’t have a cooking thermometer (which I highly recommend), aim for a warmth that feels pleasant to the touch – warm, but not hot. Should the mixture become too hot, simply remove it from the heat and allow it to cool for a few minutes before proceeding.
2. Prepare and Knead the Dough: In a large mixing bowl, briefly whisk together the dry ingredients: 3 1/4 cups flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, 2 teaspoons ground cardamom, and 3/4 teaspoon fine sea salt. Once combined, pour the warm milk and butter mixture into the dry ingredients and stir until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead vigorously for 7 to 10 minutes. The goal is to develop the gluten, resulting in a dough that is smooth, elastic, and soft to the touch. *If using a stand mixer:* Equip your stand mixer with the dough hook attachment. Combine the dry ingredients in the mixer bowl, then add the warm milk mixture. Mix on low speed for about 8 minutes, or until the dough is smooth and soft. If the dough seems overly sticky, add a sprinkle of extra flour, one teaspoon at a time.
3. First Dough Rise: Form the kneaded dough into a neat ball and transfer it to a lightly greased bowl. Cover the bowl loosely with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free spot and allow the dough to rise for approximately 1 hour, or until it has visibly doubled in size. This first rise is vital for developing flavor and texture.
4. Prepare the Filling: While your dough is undergoing its first rise, prepare the luscious filling. In a separate mixing bowl, combine 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground cardamom, and 1 teaspoon vanilla extract. Stir these ingredients together until they are thoroughly combined and form a smooth, uniform paste.
5. Roll and Fold the Dough: Once the dough has completed its first rise, gently punch it down to release the air. Turn it out onto a generously floured work surface. Using a rolling pin, roll the dough into a large rectangle, approximately 22 x 15 inches (55 x 38 cm). Carefully and evenly spread the prepared cinnamon-cardamom filling across the entire surface of the rolled-out dough. For easier spreading, you can dot small spoonfuls of the filling across the dough first, then gently smooth it out. Next, perform a “business letter” fold: fold the left third of the dough in towards the center, then fold the right third of the dough over that, towards the center. Gently run your rolling pin over the folded dough to press out any large air bubbles and slightly flatten it. Then, roll the dough out a bit more until it forms a smaller rectangle, roughly 15 x 8 inches (38 x 20 cm).
6. Form the Signature Knots: This is the creative part! Using a pizza cutter, pastry cutter, or a sharp knife, slice the dough into even strips, each approximately 2 cm wide and 20 cm long. Take one strip and gently twist it several times, stretching it slightly as you go until it nearly doubles in length. To form the knot: Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, as if you’re applying a bandage. Then, loop the remaining dough perpendicularly around the wrapped section to form a neat knot. Tuck the loose end securely underneath the bun. Transfer the formed bun to a large baking sheet lined with parchment paper. Repeat this process with the remaining dough strips, leaving some space between each bun for expansion. For a visual demonstration of the twisting technique, you can explore resources like Jamie Oliver’s guide or my step-by-step Instagram tutorial.
7. Second Dough Rise: Once all the buns are formed and placed on the baking sheet, loosely cover them with a clean kitchen towel. Allow them to rise for a second time in a warm place for 45-60 minutes. This final rise will make the buns extra light and airy.
8. Prepare for Baking: Preheat your oven to 375°F (190°C). While the oven heats, gently brush the top of each risen bun with the prepared egg wash (one egg whisked with one tablespoon of water). Immediately after brushing, sprinkle a generous pinch of pearl sugar over each bun. This will create a beautiful golden crust and that irresistible sugary crunch.
9. Bake and Enjoy: Bake the Kanelbullar for 15-18 minutes, or until they reach your desired level of golden brown. I personally prefer them just lightly golden, ensuring they remain incredibly soft and tender. Once baked, transfer the buns to a wire rack and allow them to cool for about 5 minutes. Serve them warm and savor every aromatic bite! These rolls are truly at their best on the day they are baked. However, if you happen to have leftovers (a rare occurrence!), please see the storage instructions below.

Creative Twists and Make-Ahead Options

While the traditional Kanelbullar recipe is perfect as is, here are a few delightful variations and practical tips to customize your baking experience:

• Make them Vegan: It’s surprisingly easy to adapt this recipe for a vegan diet. Simply substitute cow’s milk with an equal amount of plain plant-based milk (such as almond milk, oat milk, or even water). For the butter in both the dough and the filling, use a high-quality vegan butter substitute. Instead of an egg wash, brush the tops of the rolls with melted vegan butter or a plant-based milk for a golden finish before sprinkling with pearl sugar.
• Prepare Ahead of Time: If you wish to bake fresh Kanelbullar in the morning without the early start, you can prep them the night before. Follow the recipe instructions precisely up to the point where the dough is twisted into knots. Arrange the formed knots on a baking sheet or in a baking dish, then cover them tightly with plastic wrap and refrigerate overnight. In the morning, remove the buns from the refrigerator and let them come to room temperature on the counter for about 60-90 minutes before proceeding with the egg wash, pearl sugar, and baking steps.
• Opt for Round Cinnamon Rolls: If the intricate twisting technique seems daunting or you simply prefer the classic round shape, feel free to adapt! Instead of cutting strips and twisting, you can roll out the dough, spread the filling, and then roll it up tightly from one end. Slice the roll into individual portions, similar to how I prepare this easy cinnamon roll recipe.
• Using Active Dry Yeast: If instant yeast isn’t available, active dry yeast can be used, but it requires an extra activation step and slightly longer rise times. First, warm the milk (on its own, without butter) to 110°F (43°C). Sprinkle the 7 grams (2 1/4 teaspoons) of active dry yeast over the warm milk and give it a quick whisk. Let this mixture rest for about 5 minutes until it becomes foamy, indicating the yeast is active. Then, incorporate the remaining dough ingredients, including room temperature or melted butter. Be sure to increase each of the dough’s rising times by approximately 15-20 minutes when using active dry yeast to ensure adequate proofing.

Explore More Delightful Cinnamon Roll Recipes

If you’ve fallen in love with the comforting warmth of cinnamon rolls and are eager to try more variations, here are a few of my favorite recipes that are sure to satisfy your sweet cravings:

• 1-Hour Cinnamon Rolls: Perfect for when you need a quick cinnamon fix!
• Brown Butter Cinnamon Rolls: Adds a rich, nutty depth to the classic flavor.
• Overnight Cinnamon Roll Casserole: An effortless way to enjoy cinnamon rolls for breakfast or brunch.

Recipe at a Glance

• Author: Ali
• Prep Time: 2 hours 45 mins
• Cook Time: 15 mins
• Total Time: 3 hours
• Yield: 12-14 buns

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Equipment Needed

• Small saucepan
• Large mixing bowls
• Whisk
• Rolling pin
• Pizza cutter, pastry cutter, or sharp knife
• Parchment paper
• Large baking sheets
• Wire cooling rack
• Cooking thermometer (optional, but recommended)
• Stand mixer with dough hook (optional)

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Tips for Success and Storage

• Room Temperature Butter: Ensuring your butter is at true room temperature (soft enough to indent with a finger, but not melted) is paramount for both the dough and the filling. It integrates more smoothly and contributes to a superior texture.
• Cardamom Freshness: For the most vibrant flavor, especially if you love cardamom, consider purchasing whole green cardamom pods and grinding the seeds yourself just before use. This yields a more aromatic and intense spice profile.
• Don’t Overbake: For that signature soft and chewy texture, be careful not to overbake your Kanelbullar. They should be just lightly golden brown. A few minutes too long can lead to dry buns.
• Best Served Warm: These buns are undeniably at their peak when served warm, fresh from the oven. The soft dough, melting filling, and crunchy pearl sugar create an unforgettable experience.
• Storage Instructions: While best enjoyed on the day they are baked, any leftover Kanelbullar can be stored in an airtight container at room temperature for up to 3 days. To enjoy them warm again, a quick reheat in the microwave or a few minutes in a low oven will bring back their freshness. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature and warm gently before serving.

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