Swedish cinnamon buns, known as kanelbullar, are a classic Scandinavian pastry made with enriched dough and a spiced butter filling.

Their distinctive twisted shape, gentle sweetness, and fragrant cardamom make them a favorite for breakfast, afternoon coffee, or sharing with family and friends.

This homemade recipe combines straightforward preparation with a rich cinnamon filling and a tender texture. A light egg wash and a sprinkle of pearl sugar create an attractive finish, while an optional sugar glaze adds extra shine.

Ingredients

For the Dough

- 500ml lukewarm milk

- 25–30g fresh yeast

- 100g granulated sugar

- 1 teaspoon salt

- 2 teaspoons ground cardamom

- Approximately 700g strong bread flour, plus extra for dusting if needed

- 150g unsalted butter, softened

For the Cinnamon Filling

- 200g unsalted butter, softened

- 150g granulated sugar

- 3–4 tablespoons ground cinnamon

- 1 teaspoon vanilla sugar, optional

For the Topping

- 1 egg, beaten

- Pearl sugar, as needed

For the Optional Glaze

- 100g granulated sugar

- 100ml water

Step-by-Step Instructions

Prepare the Dough

Warm the milk until lukewarm, ensuring it is not hot. Crumble the fresh yeast into a large mixing bowl and dissolve it in a small amount of the milk. Add the remaining milk, sugar, salt, cardamom, and most of the flour.

Add the softened butter and mix until a dough forms. Knead for 8–10 minutes by hand or with a stand mixer fitted with a dough hook, until smooth and elastic. Add the remaining flour gradually only if necessary; the dough should remain soft and slightly tacky.

Cover the bowl with a clean kitchen towel and leave the dough to rise in a warm place for approximately 45–60 minutes, or until noticeably increased in size.

Make the Cinnamon Filling

Combine the softened butter, sugar, cinnamon, and optional vanilla sugar in a bowl. Mix until evenly blended and easy to spread.

Shape the Buns

Transfer the dough to a lightly floured work surface and divide it into two equal portions. Roll one portion into a rectangle approximately 40–50cm long and 25–30cm wide.

Spread half of the filling evenly over the surface. Fold the dough into thirds, like a letter, then gently roll it to even out the layers. Cut the folded dough into narrow lengths, twist each piece, and tie it into a loose knot.

Arrange the buns on parchment-lined baking trays, leaving space between them to expand. Repeat with the remaining dough and filling.

Cover the trays and let the buns rise for another 30–45 minutes, until visibly puffy.

Apply the Topping

Preheat the oven to 200°C (400°F). Brush the risen buns gently with beaten egg and sprinkle with pearl sugar.

Bake Until Golden

Bake for approximately 10–15 minutes, depending on the size of the buns and your oven. They should be golden on top and cooked through in the center. Check them toward the end of baking, as smaller buns may finish sooner.

Transfer to a wire rack and allow them to cool slightly.

Prepare the Optional Glaze

Combine the sugar and water in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves, then simmer briefly. Remove from the heat.

Brush a thin layer over the warm buns for a glossy finish, if desired.

Tips for Successful Baking

Keep the Dough Soft

Add flour gradually and avoid overworking the dough. Too much flour can produce dense buns instead of a tender crumb.

Allow Sufficient Rising Time

Let the dough rise until visibly expanded rather than relying on the clock alone. Room temperature and yeast activity affect the timing.

Distribute the Filling Evenly

Spread the cinnamon mixture all the way across the dough, leaving a small margin at the edges to help prevent excessive filling from escaping during shaping.

Check for Doneness

Ovens and bun sizes vary. Look for a golden surface and a fully baked center before removing the trays from the oven.

Store and Freeze Properly

Once completely cool, store the buns in an airtight container at room temperature for up to three days. For longer storage, freeze them in a well-sealed container for up to three months. Thaw at room temperature and warm briefly before serving.

Serve Freshly Baked Swedish Cinnamon Buns

These homemade kanelbullar offer a satisfying combination of tender dough, buttery cinnamon filling, and fragrant cardamom. Serve them slightly warm with coffee or tea for a simple breakfast or afternoon treat. With their attractive shape and balanced sweetness, they are an inviting addition to any homemade baking spread.