Swedish Cinnamon Rolls (Kanelbullar)

Kanelbullar

Swedish Cinnamon Buns

Bring the cozy tradition of fika to your home with these Swedish cinnamon rolls (Kanelbullar). Soft, aromatic, and filled with a sweet cinnamon-cardamom spread, these beautifully braided buns are perfect for a relaxing coffee break or sharing with loved ones. This step-by-step recipe makes it easy to create a classic Scandinavian treat that’s as delicious as it is comforting.

Fika is a cherished Swedish tradition that goes beyond just having a coffee break. It's a moment to slow down, connect with friends, family, or colleagues, and enjoy a hot beverage—often coffee—paired with something sweet like these cinnamon rolls.

Watch my video to follow along step-by-step.

Recipe for Swedish Kanelbullar

Ingredients:

For the Dough:

• 1 cup (240ml) warm milk (98°F/36°C)

• 2 1/4 tsp (7g) instant yeast

• 1/3 cup (67g) granulated sugar

• 1/3 cup (80g) unsalted butter, melted

• 1 tsp (6g) ground cardamom

• 1/2 tsp (3g) salt

• 3 1/2 cups (420g) all-purpose flour

For the Filling:

• 100g (7 tbsp) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 1 1/2 tbsp (12g) ground cinnamon

• 1 tsp (2g) ground cardamom

For the Egg Wash:

• 1 large egg, beaten

• 1 tbsp (15ml) water

Topping:

• Pearl sugar or coarse sugar (optional)

Instructions

1. Prepare the Dough:

   • In a large mixing bowl, combine warm milk, yeast, and a teaspoon of sugar. Stir gently and let sit for 5-10 minutes until frothy.

   • Add the remaining sugar, softened butter, ground cardamom, and salt. Mix well.

   • Gradually add the flour, mixing until a dough forms.

   • Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

   • Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

2. Prepare the Filling:

   • In a small bowl, mix softened butter, cinnamon, cardamom, and sugar until a smooth paste forms.

3. Roll and Fill:

   • Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 24x32 inches (60x80cm).

   • Spread the filling evenly over the dough.

   • Fold the dough in thirds lengthwise, roll out until about 1/2 inch (1cm) thick, and cut into 1-inch (2.5cm) wide strips.

4. Shape the Buns:

   • Twist each strip and tie it into a loose knot. Place the buns on a parchment-lined baking sheet, leaving plenty of space between each.

5. Second Rise:

   • Cover the buns with a damp cloth and let rise for 30 minutes while preheating the oven to 400°F (200°C).

6. Bake:

   • Brush the buns with the egg wash (egg beaten with water) and sprinkle with pearl sugar.

   • Bake for 12–14 minutes, or until golden brown and fragrant.

7. Cool and Serve:

   • Let the buns cool slightly on a wire rack before serving. Enjoy warm with a cup of coffee for the perfect fika experience!

Tips for Storing and Reheating

• Storage: Keep the rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freezing: Freeze the baked rolls in an airtight container or zip-top bag for up to 3 months.

• Reheating: Warm in a 150°C (300°F) oven for 5-7 minutes, or microwave for 15-20 seconds.