Nordic Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kanelbullar
Sweden's beloved cinnamon buns — swirled with fragrant cardamom-spiced butter, glossy with pearl sugar, and filling the kitchen with an irresistible aroma.
Contains common allergens
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Instructions
6 steps- 1
Dissolve the yeast in the warm milk. In a stand mixer, combine the flour, sugar, cardamom, and a pinch of salt. Pour in the milk mixture and knead on low.
- 2
Add half of the softened butter tablespoon by tablespoon, kneading until the dough is smooth, elastic, and pulls away from the bowl (about 8 minutes). Cover and let rise for 1 hour.
- 3
In a small bowl, mix the remaining softened butter with the cinnamon and a few tablespoons of sugar to create a spreadable paste.
- 4
Roll the dough out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon butter evenly across the dough.
- 5
Roll the dough tightly into a log from the long edge, then cut into 1.5-inch slices. Place in paper liners on a baking sheet, cover, and let rise for 30 minutes.
- 6
Preheat oven to 400°F (200°C). Brush the buns with a beaten egg, sprinkle heavily with pearl sugar, and bake for 12-15 minutes until golden brown.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving870
Calories
18 g
Protein
123 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kanelbullar — Swedish cinnamon buns — are one of the most recognizable products of Nordic baking culture and the centerpiece of the Swedish fika tradition, the twice-daily coffee break that is as much a social ritual as a food occasion. What distinguishes the Swedish version from the American cinnamon roll is the prominent cardamom in the dough itself, a spice influence that traveled to Scandinavia through medieval trade routes with the Arab world. Sweden even has an unofficial national day for kanelbullar on October 4th, and the buns are consumed in enormous quantities in Swedish bakeries year-round.
Listahan note
This version puts cardamom in the dough (not just the filling) and uses pearl sugar rather than icing on top to stay true to the bakery style that defines the Swedish original.
Technique cues
- Cardamom in the dough is non-negotiable for an authentic kanelbulle — it is what separates this from an American-style cinnamon roll; the dough should smell of cardamom before any filling is added, and using too little is the most common adaptation that flattens the character of the finished bun.
- The dough should be enriched with butter that is soft enough to incorporate without warming the milk — overheating the milk or working the butter in when the dough is too warm inhibits the yeast and produces a slower, weaker rise; aim for a dough temperature of 75-78°F after kneading.
- The classic Swedish shaping method twists individual strips of filled dough around themselves into a knot (a knut) rather than cutting a roll from a log — this produces more exposed layers of filling and a chewier, more caramelized outer edge that bakes better than the smooth cut-roll technique.
Kitchen flow
- Parallel prep
- Mix the filling (soft butter, cinnamon, sugar) while the dough completes its first rise so you are ready to fill immediately after rolling out.
- Make-ahead
- Shape the buns through the knot step, place on parchment-lined trays, cover with plastic wrap, and refrigerate overnight for a morning bake; allow 30 minutes at room temperature before baking.
- Leftover move
- Day-old kanelbullar reheat beautifully wrapped in a damp paper towel in the microwave for 20 seconds, which restores the soft, pillowy texture.
- Cleanup rhythm
- Scrape the mixing bowl and rolling surface immediately after shaping while the dough and filling are still soft; once the butter in the filling cools it adheres to surfaces and requires soaking.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
500g (4 cups) all-purpose flour
dough structure
Purpose: All-purpose flour provides enough gluten to support an enriched, laminated-style dough without the chewiness of bread flour, keeping the bun light and soft.
Handling: Measure by weight rather than volume for accuracy; too much flour makes the dough stiff and the finished bun dry.
Adaptation: Bread flour can substitute but produces a noticeably chewier bun; some bakers prefer a 50/50 blend.
250ml (1 cup) whole milk, warmed to 110°F
hydration and yeast activation
Purpose: Whole milk's fat content enriches the dough and contributes to a tender crumb; the temperature range activates yeast without killing it.
Handling: Use a thermometer — milk cooler than 100°F gives a sluggish rise, and above 120°F kills the yeast entirely.
Adaptation: Oat milk heated to the same temperature produces an excellent dairy-free dough; the fat content is lower but the result is still very good.
150g (2/3 cup) room temperature butter (half for dough, half for filling)
enrichment and filling fat
Purpose: Butter in the dough tenderizes the crumb and slows staling; in the filling it carries the cinnamon and creates the caramelized layer that makes the interior sticky.
Handling: The butter for the dough should be soft enough to smear between your fingers without pressing hard — too cold and it tears the gluten structure during kneading.
Adaptation: Vegan butter works in both roles with nearly identical results.
1 tbsp ground cardamom
signature spice in dough
Purpose: Cardamom is the flavor that defines a Swedish kanelbulle as distinct from any other cinnamon bun; it should be present throughout the dough, not just the filling.
Handling: Freshly ground cardamom from green pods has significantly more aroma than pre-ground; grind 15-20 pods and measure after grinding for best flavor.
Adaptation: There is no direct substitute — omitting cardamom produces a good cinnamon bun but not a kanelbulle.
Pearl sugar (for topping)
topping and texture
Purpose: Pearl sugar provides a light crunch and visual definition that icing does not — it identifies the bun as Swedish-style at a glance and does not make the finished bun cloyingly sweet.
Handling: Press pearl sugar gently onto the top of each shaped bun after the egg wash so it adheres during baking.
Adaptation: Coarse raw sugar (turbinado) is widely available and provides a similar crunch; Swedish pearl sugar is sold in specialty stores and online.
Technique notes
- After shaping, the buns need a second proof at room temperature (45-60 minutes) until visibly puffed and springy to the touch — skipping or shortening this proof produces dense buns that do not have the airy interior characteristic of a bakery-quality kanelbulle.
- Brush with egg wash (1 egg beaten with 1 tablespoon water) just before baking, not after shaping, so the wash does not form a dry skin on the surface during proofing that would prevent the pearl sugar from sticking.
- Bake at 400°F for 10-12 minutes — kanelbullar bake faster than most enriched breads; they should be golden on top and sound hollow when tapped on the bottom; overbaking is the most common error and produces a dry interior.
Ingredient swaps
- Dairy-free option
- Use oat milk in place of whole milk and a high-quality vegan butter for both the dough and filling; the texture is nearly indistinguishable from the dairy version.
- Vegan direction
- Combine the dairy-free swaps above and replace the egg wash with oat milk; the buns will have a slightly lighter color on top but pearl sugar adhesion is the same.
- Reduced-sugar filling
- Cut the filling sugar by one-third and add 1 teaspoon of vanilla extract to compensate — the buns are less sweet but the cardamom and cinnamon character comes through more clearly.
Serve alongside
- strong black coffee or dark roast filter coffee
- a simple cucumber and radish smorgasbord for contrast
- plain yogurt and fresh berries alongside for a full fika spread
- Swedish-style drip coffee (strong, black)
- warm oat milk latte
- lingonberry juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store at room temperature in an airtight container or under a kitchen towel for up to 2 days; refrigeration dries them out quickly.
- Reheat individual buns in a 325°F oven for 5-7 minutes, or in the microwave wrapped in a damp paper towel for 20 seconds.
- Freeze fully baked and cooled buns individually wrapped in plastic for up to 1 month; thaw at room temperature and warm before serving.
Equipment
- stand mixer with dough hook or large mixing bowl for hand kneading
- rolling pin
- bench scraper for portioning
- two half-sheet baking pans lined with parchment
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