Introduction to Swedish Cinnamon Buns (Kanelbullar)
There’s something magical about the aroma of freshly baked Swedish Cinnamon Buns, or Kanelbullar, wafting through the kitchen. These soft, spiced buns are a staple in Swedish culture and have captured the hearts of bakers worldwide. I remember the first time I made them—it was for a cozy family gathering, and the moment they came out of the oven, golden and fragrant, everyone gathered around like moths to a flame. Whether you’re a seasoned baker or just starting, this recipe is perfect for creating unforgettable memories with loved ones.
The History Behind Kanelbullar
Swedish Cinnamon Buns have a rich history that dates back to the early 20th century when cinnamon became more widely available in Europe. They quickly became a symbol of fika, the beloved Swedish tradition of taking a break with coffee and a sweet treat. While traditional Kanelbullar are simple and comforting, modern versions often include creative twists like cardamom-infused dough or chocolate drizzles. My favorite part? The way these buns bring people together, whether it’s for a casual afternoon snack or a festive celebration.
Why You’ll Love This Kanelbullar Recipe
This recipe stands out because it strikes the perfect balance between flaky layers and a soft, pillowy texture. The cinnamon-sugar filling melts into the dough as it bakes, creating swirls of sweetness that are simply irresistible. Plus, the addition of pearl sugar on top gives these buns a delightful crunch. If you’ve ever wanted to master the art of baking authentic Swedish pastries, this is your chance!
Perfect Occasions to Bake Kanelbullar
These buns are perfect for any occasion—whether it’s a weekend brunch, a holiday gathering, or even a quiet afternoon tea session. I love making them for special milestones, like birthdays or anniversaries, but they’re also great for everyday moments when you want to add a touch of warmth and indulgence to your day.
Ingredients for Swedish Cinnamon Buns
- 500g all-purpose flour
- 250ml whole milk
- 7g active dry yeast
- 100g unsalted butter, melted
- 100g granulated sugar
- 1 tsp ground cardamom
- 1 egg, beaten (for egg wash)
- Pearl sugar (for topping)
- Filling: 100g softened butter, 100g brown sugar, 2 tbsp ground cinnamon
Substitution Options
- Use almond milk instead of whole milk for a dairy-free option.
- Replace pearl sugar with coarse white sugar if unavailable.
- Swap ground cardamom with nutmeg for a slightly different flavor profile.
Preparation
Step 1: Activate the Yeast
Start by warming the milk in a small saucepan until it’s lukewarm—not too hot, or it will kill the yeast! Pour the milk into a mixing bowl and sprinkle the yeast over it. Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial because it ensures your dough will rise properly. Pro tip: Always check the expiration date on your yeast to avoid disappointment later!
Step 2: Make the Dough
In a large mixing bowl, combine the flour, sugar, and cardamom. Add the activated yeast mixture and melted butter, then mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. As you knead, notice how the dough transforms from sticky to silky—a sign that gluten is developing beautifully.
Step 3: Let the Dough Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it doubles in size. During this time, the yeast works its magic, creating air pockets that make the buns light and airy. Patience is key here; resist the urge to rush the process!
Step 4: Prepare the Filling
While the dough rises, prepare the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl. Once the dough has risen, roll it out into a rectangle on a floured surface. Spread the filling evenly across the dough, leaving a small border around the edges. The rich aroma of cinnamon blending with the buttery dough is enough to make anyone hungry!
Step 5: Shape and Cut the Buns
Roll the dough tightly into a log, then cut it into 12 equal pieces. Shape each piece into a classic Swedish bun spiral and place them on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a glossy finish and sprinkle generously with pearl sugar. These buns look almost too pretty to eat—but don’t worry, they taste even better than they look!
Step 6: Bake to Perfection
Bake the buns in a preheated oven at 180°C (350°F) for 15-20 minutes until golden brown. Keep an eye on them during the last few minutes to prevent overbaking. As they bake, your kitchen will fill with the heavenly scent of cinnamon and cardamom—a true reward for your efforts.
Chef’s Tip
For extra flavor, add a pinch of vanilla extract to the dough. It enhances the sweetness without overpowering the cinnamon and cardamom notes.
Time Required
- Prep Time: 30 minutes
- Rising Time: 1 hour
- Cooking Time: 15-20 minutes
- Total Time: Approximately 2 hours
Nutritional Information
Per serving (1 bun): Calories: 250 | Protein: 4g | Carbohydrates: 35g | Fat: 10g
Extra Information
Did you know that October 4th is National Cinnamon Bun Day in Sweden? It’s a day dedicated to celebrating these beloved treats, and many bakeries offer special promotions to mark the occasion.
Necessary Tools
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Storage Instructions
Once cooled, store your Swedish Cinnamon Buns in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 1 month. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven for a few minutes.
If freezing, label the container with the date so you can keep track of freshness. Freezing is especially handy if you’ve made a large batch and want to enjoy them later.
Avoid storing the buns in the refrigerator, as the cold air can dry them out. Room temperature is always best for maintaining their soft texture.
Tips and Tricks
- Use a kitchen scale for precise measurements, especially when working with flour.
- Don’t skip the cardamom—it adds a unique depth of flavor that sets Kanelbullar apart.
- For perfectly shaped buns, use a sharp knife or dental floss to cut the log.
Serving Suggestions
- Serve warm with a cup of strong coffee or tea for an authentic Swedish fika experience.
- Pair with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
Healthier Alternatives for Kanelbullar
Looking to make this recipe healthier? Here are six variations:
- Whole Wheat Version: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Reduced Sugar Option:
- Vegan Adaptation:
- Gluten-Free Twist:
- Less Butter Filling:
- No Added Sugar:
Use coconut sugar instead of granulated sugar for a lower glycemic index.
Replace milk and butter with plant-based alternatives like almond milk and vegan margarine.
Use a gluten-free flour blend designed for baking.
Reduce the amount of butter in the filling and increase the cinnamon for bold flavor.
Skip the pearl sugar topping and opt for a dusting of powdered erythritol.
Common Mistakes to Avoid
Mistake 1: Overworking the Dough
Over-kneading can lead to tough, dense buns instead of the soft, fluffy texture we’re aiming for. To avoid this, stop kneading once the dough feels smooth and elastic. A good rule of thumb is to knead for no more than 10 minutes.
Mistake 2: Skipping the Rising Time
Rushing the rising process can result in flat, unimpressive buns. Ensure your dough has doubled in size before moving on to the next step. Pro tip: Create a warm environment by placing the bowl near a sunny window or using a proofing setting on your oven.
Mistake 3: Overfilling the Buns
While it might be tempting to load up on the filling, too much can cause the buns to burst open while baking. Stick to an even layer and leave a small border around the edges for easy rolling.
Frequently Asked Questions
Can I make Kanelbullar ahead of time?
Absolutely! You can prepare the dough the night before, let it rise in the fridge overnight, and bake fresh in the morning. This method enhances the flavors and saves time.
What can I use instead of pearl sugar?
If you can’t find pearl sugar, coarse white sugar or crushed nuts work well as substitutes.
How do I know when the buns are done?
The buns should be golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 190°F (88°C) also indicates doneness.
Can I freeze unbaked buns?
Yes! Place shaped, unbaked buns on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Why did my dough not rise?
This could be due to expired yeast or liquid that was too hot/cold. Always check the temperature of your milk and ensure your yeast is fresh.
Is cardamom essential?
While optional, cardamom gives Kanelbullar their signature flavor. If omitted, consider adding another warm spice like nutmeg.
Can I halve the recipe?
Definitely! Simply divide all ingredients by two and follow the same steps.
How long do Kanelbullar stay fresh?
Stored properly, they remain soft and delicious for up to 2 days at room temperature or 1 month in the freezer.
Can I add raisins to the filling?
Of course! Soak raisins in warm water before adding them to the filling for plump, juicy bursts of sweetness.
What type of flour is best?
All-purpose flour yields the best results, but bread flour can also be used for slightly chewier buns.
Conclusion
Swedish Cinnamon Buns, or Kanelbullar, are more than just a pastry—they’re a celebration of warmth, flavor, and togetherness. With this easy-to-follow recipe, you can bring a piece of Sweden into your home and create moments that linger long after the last crumb is gone. So grab your apron, gather your ingredients, and let the magic of baking begin!