Soft cardamom-scented yeasted buns rolled with cinnamon-sugar butter, twisted, and baked golden for fika.
Kanelbullar is a real, traditional Swedish dish, known as Swedish Cinnamon Buns. Soft cardamom-scented yeasted buns rolled with cinnamon-sugar butter, twisted, and baked golden for fika.\n\nKanelbullar became widespread in Swedish home baking after sugar and cinnamon grew more affordable in the early 20th century, and October 4th is now celebrated nationally as Kanelbullens Dag (Cinnamon Bun Day) in Sweden.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 16
Mix flour, sugar, yeast, cardamom and salt, then add warm milk, melted butter and egg. Knead for 8 minutes until smooth and elastic.
Cover and let rise in a warm spot for 1 hour, until doubled.
Roll the dough into a large rectangle. Spread the softened butter over it, then sprinkle evenly with brown sugar and cinnamon.
Fold the rectangle into thirds like a letter, then cut into strips and twist each strip into a knot.
Place buns on a lined tray, cover, and let rise for 30 minutes until puffy.
Brush with beaten egg, sprinkle with pearl sugar, and bake at 200°C (400°F) for 12 to 14 minutes until golden brown.
Use freshly ground cardamom if you can — pre-ground cardamom loses its aroma fast and is the difference between a flat bun and a fragrant one.
Don't over-flour the rolling surface or the cinnamon-sugar filling won't stick properly.
Pearl sugar doesn't melt in the oven, giving the classic crunchy top — regular sugar will just caramelize and burn.
Kardemummabullar swap the cinnamon filling for extra cardamom for a different fika classic.
A saffron version, lussebullar, is made specifically for Swedish Christmas.
Freeze shaped, unbaked buns and bake from frozen with an extra 5 minutes for fresh buns anytime.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kanelbullar became widespread in Swedish home baking after sugar and cinnamon grew more affordable in the early 20th century, and October 4th is now celebrated nationally as Kanelbullens Dag (Cinnamon Bun Day) in Sweden.
Yes, do the first rise in the fridge overnight, then shape and do the second rise the next morning before baking.
Crushed sugar cubes are the closest substitute for that crunchy topping texture.
Milk that's too hot can kill the yeast — it should feel like warm bathwater, not hot to the touch.
Per serving (70g / 2.5 oz) · 16 servings total
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