Name: Swedish Cinnamon Buns (Kanelbullar) Recipe
Prep time: 35 min
Cook time: 14 min
Total time: 3 h 45 min
Cuisine: Swedish
Ingredients: 5 tablespoons water; 5 tablespoons whole milk; 3 tablespoons all-purpose flour; 6 tablespoons melted unsalted butter (cooled); ½ cup whole milk (slightly warm); 2 teaspoons instant yeast; 1 teaspoon cardamom seeds, freshly ground (or 1 teaspoon ground cardamom); 1 teaspoon salt; ¼ cup granulated sugar; 3 cups + 2 tablespoons all-purpose flour; 1 large egg; All of the tangzhong (cooled); 5 tablespoons soft unsalted butter; 1 teaspoon all-purpose flour; Pinch of salt; 3 tablespoons packed light brown sugar; 2 teaspoons ground cinnamon; 1 large egg; 1 tablespoon water; Pearl sugar for topping

If you’ve ever tasted Swedish Cinnamon Buns and wondered how to recreate that perfect balance between soft, tender dough and a sweet, warmly spiced filling, you’re in the right place. This Swedish Cinnamon Buns (Kanelbullar) Recipe brings the cozy Nordic bakery vibes right into your kitchen with its rich cardamom aroma, buttery texture, and the delightful crunch of pearl sugar on top. The combination of a tangzhong starter and a careful folding technique creates buns that are irresistibly fluffy yet packed with that familiar cinnamon goodness. Whether it’s a special occasion or a comforting weekday treat, these kanelbullar never fail to impress and bring a smile to everyone’s face.

Ingredients You’ll Need

A close-up of a large, thin rectangle of dough spread out flat on a white marbled surface, with an even layer of light brown cinnamon sugar mixture spread on top, giving a smooth and slightly grainy texture. A metal spatula with a black handle lies near the top left corner, showing some of the cinnamon sugar on its edge. The dough edges are slightly rounded with some areas showing a bit of the white dough beneath the cinnamon layer. photo taken with an iphone --ar 4:5 --v 7

Making these Swedish Cinnamon Buns is a joy because the ingredients are simple yet thoughtfully chosen to create distinct layers of flavor and texture. Each element plays a vital role, from the flour giving structure to the fragrant cardamom that lends that unmistakable Scandinavian touch.

5 tablespoons water: The base for the tangzhong that ensures soft, moist buns.
5 tablespoons whole milk: Adds creaminess to the tangzhong and enriches the dough.
3 tablespoons all-purpose flour: Used in the tangzhong to form a sticky pancake-like paste.
6 tablespoons melted unsalted butter (cooled): Gives richness and tenderness to the dough.
½ cup whole milk (slightly warm): Activates the yeast and promotes a fluffy rise.
2 teaspoons instant yeast: The magical ingredient that makes the dough rise beautifully.
1 teaspoon cardamom seeds, freshly ground (or 1 teaspoon ground cardamom): Infuses a distinctive warm and citrusy flavor typical of kanelbullar.
1 teaspoon salt: Balances sweetness and strengthens the dough structure.
¼ cup granulated sugar: Sweetens the dough just enough without overpowering the filling.
3 cups + 2 tablespoons all-purpose flour: Provides the essential gluten structure for the dough.
1 large egg: Adds richness and helps with the dough’s elasticity.
5 tablespoons soft unsalted butter: The star of the cinnamon filling, delivering luscious flavor.
1 teaspoon all-purpose flour: Helps bind the filling ingredients together smoothly.
Pinch of salt: Enhances the sweetness and deepens flavor in the filling.
3 tablespoons packed light brown sugar: Offers a caramel-like sweetness to the cinnamon filling.
2 teaspoons ground cinnamon: Brings that iconic cinnamony warmth.
1 large egg (for wash): Creates a shiny, golden finish on the buns.
1 tablespoon water (for wash): Helps thin the egg wash for easy brushing.
Pearl sugar for topping: Adds a satisfying crunch and decorative sparkle.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Swedish Cinnamon Buns (Kanelbullar) Recipe

Step 1: Make the Tangzhong

Start your journey to perfect Swedish Cinnamon Buns by making the tangzhong, a simple mixture of water, milk, and flour cooked until thickened. This step is crucial as it locks in moisture, giving your buns that soft, tender crumb that melts in your mouth.

Step 2: Prepare the Dough

While the tangzhong cools, gather the rest of your ingredients. Combining the yeast, cardamom, salt, sugar, and flour sets the stage for flavorful dough. Add the cooled butter, warm milk, egg, and tangzhong to the dry ingredients before mixing them together into a smooth, elastic dough. Using a stand mixer makes the process so much easier, but patience counting as you knead gently by hand works just as well.

Step 3: Let the Dough Rise

Once kneaded to perfection, cover your dough and let it rise until doubled in size. This rise typically takes about an hour but depends on your kitchen’s warmth. You’ll notice the dough becoming lighter and more airy – this is the yeast working its magic!

Step 4: Make the Cinnamon Filling

While your dough takes its beauty rest, whip up the cinnamon filling by combining butter, flour, salt, brown sugar, and cinnamon into a smooth paste. This glorious filling will spread easily and infuse your buns with that irresistible cinnamon sweetness.

Step 5: Roll, Fill, and Fold

Time to roll out your dough to a large rectangle – no need to overwork it or add too much flour, as the dough should be smooth and pliable. Spread the cinnamon filling evenly across the surface. Then, fold the dough like a business letter along the longer side to create delicate layers that bake into light, flaky swirls.

Step 6: Cut and Twist

Using a sharp knife or pizza cutter, slice the folded dough into 12 equal strips. Twist each strip into a spiral shape, then wrap it into a classic bun form by looping the twisted dough around your fingers and tucking the end into the center. It’s easier once you get the hang of it, and the distinctive shape is worth the little practice.

Step 7: Final Rise and Bake

Place your shaped buns on parchment-lined baking sheets, cover with plastic wrap, and give them a final 45-minute rise to puff up beautifully. Before baking, brush each bun with an egg wash and generously sprinkle with pearl sugar for that signature sweet crunch. Bake at 400 degrees until golden and fragrant – your kitchen will smell like a dreamy Swedish café.

How to Serve Swedish Cinnamon Buns (Kanelbullar) Recipe

The image shows several twisted cinnamon buns on white baking paper over a metal baking tray. Each bun is round and shaped like a small ring, with visible layers of golden brown dough and a cinnamon swirl inside, giving a striped texture. The tops of the buns are shiny and sprinkled with coarse white sugar. The white marbled texture surface is visible around the tray edges. The buns look warm and freshly baked, with some darker caramelized spots on the bottom. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the pearl sugar topping adds a wonderful crunch and classic look, you can elevate your Swedish Cinnamon Buns with a light dusting of powdered sugar or a drizzle of simple vanilla glaze. The glaze adds a subtle sweetness and gleam that catches the eye and enhances every bite.

Side Dishes

Enjoy these buns best with a warm cup of coffee or tea, exactly how they’re traditionally savored in Sweden. Pair with fresh fruit or a dollop of whipped cream for a brunch or teatime treat. Their richness also complements lighter dairy like crème fraîche or yogurt.

Creative Ways to Present

Looking to impress? Arrange your kanelbullar on a beautiful serving platter lined with linen napkins and sprinkle fresh edible flowers or cinnamon sticks around for visual appeal. You can also serve them in individual linen-lined baskets for a cozy, rustic vibe perfect for gatherings or gifts.

Make Ahead and Storage

Storing Leftovers

Swedish Cinnamon Buns store beautifully at room temperature for a couple of days. Keep them in an airtight container to preserve moisture and softness. If they start to dry out, a quick 10-second zap in the microwave will bring back their fresh-baked charm.

Freezing

If you want to stash some away for later, these buns freeze very well. After cooling completely, wrap each bun individually in plastic wrap and place them in a freezer bag. Thaw at room temperature and warm gently before serving for that freshly baked feel anytime.

Reheating

Reheat your Swedish Cinnamon Buns either in the microwave for about 15 seconds or in a 350°F oven for 5 to 7 minutes. If reheating from frozen, give them a little extra time in the oven and cover loosely with foil to keep them from drying out.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If substituting active dry yeast, just dissolve it in the warm milk first and let it activate for about 5 to 10 minutes before adding it to the dry ingredients. The rising times should remain similar.

What if I can’t find cardamom seeds?

Ground cardamom works perfectly as a substitute and is often more convenient. Use the same amount called for in the recipe to maintain that authentic kanelbullar flavor.

Do I have to make the tangzhong?

While you could omit the tangzhong, it’s highly recommended because it creates incredibly soft and moist buns that stay fresh longer. It’s a simple step that really makes a difference in texture.

Can I make these buns vegan?

To veganize this recipe, swap the dairy milk with plant-based milk like oat or almond, use a vegan butter substitute, and replace the egg with a flax egg or commercial egg replacer. Keep the yeast, sugar, and flour the same for best results.

How long should the dough rise if my kitchen is cold?

In a cooler environment, the dough might need up to two hours to double in size. You can speed up the process by placing the covered bowl in a warm spot, like near a radiator or inside a turned-off oven with the light on.

Final Thoughts

Making this Swedish Cinnamon Buns (Kanelbullar) Recipe is like inviting a little piece of Sweden into your home. The process is both rewarding and enjoyable, and the result is utterly scrumptious buns that everyone will adore. Whether it’s your first time or you’ve tried making cinnamon buns before, these kanelbullar are guaranteed to become a new favorite. So roll up your sleeves, fill your kitchen with the warm, sweet aroma, and treat yourself and your loved ones to a batch of these delightful buns. Trust me, once you try them, there’s no going back!