Swedish Kanelbulle (Cinnamon Bun)

About This Recipe

The Swedish kanelbulle has its own national holiday (October 4 — Kanelbullens dag) and is the centerpiece of the Swedish fika culture — the ritual mid-morning coffee break. The dough is enriched with cardamom (the key difference from other cinnamon buns), the filling is butter-cinnamon-sugar, and the shape is typically a twisted knot rather than a roll. Less sweet than American versions, more aromatic, and infinitely refined.

Ingredients

Serves 16

• 4 cupsall-purpose flour
• 7 ginstant yeast
• 1/3 cupsugar
• 1 tspground cardamom
• 1/2 tspsalt
• 1.5 cupswarm milk
• 100 gbutter, softened
• 1 largeegg
• 150 gbutter, softened (filling)
• 1/2 cupsugar (filling)
• 3 tbspcinnamon (filling)
• 1 eggbeaten (to brush)
• pearl sugar or crushed sugarto top

Instructions

1. 1

   Make the dough

   Mix flour, yeast, sugar, cardamom, and salt. Add warm milk, softened butter, and egg. Knead 10 minutes until smooth and elastic. Rest covered for 60 minutes.

2. 2

   Make the filling

   Beat together softened butter, sugar, and cinnamon until creamy.

3. 3

   Roll and fill

   Roll dough into a large rectangle (40×50cm). Spread filling evenly. Fold in thirds (like a letter).

4. 4

   Cut and shape

   Cut into 16 strips. Twist each strip, then coil into a knot shape. Place on lined baking sheets.

5. 5

   Rise, brush, and bake

   Rest 30 minutes. Brush with egg. Sprinkle with pearl sugar. Bake at 200°C (400°F) for 12–15 minutes until golden.

Variations

• •

  Make into regular rolls instead of knots

• •

  Add orange zest to the dough

• •

  Fill with almond paste for a mandelbullar version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best same day. Store 2 days at room temperature. Freeze for up to 2 months.

Frequently Asked Questions