The classic Swedish cardamom-spiced cinnamon bun — soft, pillowy and fragrant, glazed with pearl sugar, baked for fika.
Kanelbullar (literally 'cinnamon buns') are Sweden's most beloved baked good and the centrepiece of fika — the Swedish tradition of taking a coffee break with something sweet. Swedish cinnamon rolls differ from their American cousins in important ways: the dough is enriched with cardamom (the defining spice of Scandinavian baking) rather than vanilla, the filling uses a generous amount of cinnamon butter, and the buns are twisted into their distinctive knotted shape and topped with pearl sugar rather than cream cheese frosting. Sweden even has a national Cinnamon Bun Day on 4 October.
Serves 12
Mix flour, yeast, sugar, cardamom and salt. Add warm milk, egg and softened butter. Knead 10 minutes until smooth and elastic. Rest covered 1–1.5 hours until doubled.
Beat softened butter with sugar, cinnamon and cardamom into a smooth paste.
Roll dough into a 40×50cm rectangle. Spread filling evenly to the edges. Fold the rectangle in half (long side to long side).
Cut into 12 strips across the width. Twist each strip and coil into a knot shape, tucking the end underneath.
Watch a video for the traditional Swedish knotting technique — it is much easier to follow visually than in writing.
Place on baking trays lined with parchment. Rest 30–45 minutes. Brush with egg wash. Top with pearl sugar. Bake at 220°C for 10–12 minutes until golden.
Cardamom in the dough is non-negotiable for authentic flavour — don't reduce it.
Swedish buns are baked at high heat for a short time — this gives a soft interior with a slight crust.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Replace cinnamon filling with cardamom only (kardemummabullar) for a more delicate flavour.
Add raisins or chopped walnuts to the filling.
Top with a simple vanilla glaze instead of pearl sugar for a different finish.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten the day of baking. Freeze baked buns for up to 1 month; thaw and warm in a 180°C oven.
Kanelbullar have been baked in Sweden since the 1920s. Sweden observes Kanelbullens Dag (Cinnamon Bun Day) on 4 October, established in 1999 to celebrate the tradition of fika. The Swedish version is distinct from Danish pastry and American cinnamon rolls — simpler, less sweet and more fragrant with cardamom.
Pearl sugar (pärlsocker) is sold at Scandinavian specialty shops, some supermarkets, and widely online. In a pinch, use crushed sugar cubes or coarse raw sugar — it won't be as decorative but the flavour is fine.
Swedish kanelbullar use cardamom in both the dough and filling, are less sweet, shaped into knots rather than spirals, and topped with pearl sugar rather than cream cheese frosting. They are closer to a lightly enriched bread than a dessert pastry.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 12 servings total
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