Kanelbullar are one of the most famous pastries in Sweden. They are eaten across the whole country, especially during fika – the traditional Swedish coffee break.These buns are soft and lightly sweet. They are flavored with cinnamon and cardamom and topped with pearl sugar. They are baked in homes, bakeries, and cafés. This version follows a classic home-style preparation.
😌 Difficulty: Medium
⏱️ Preparation time: 25 minutes
🔥 Cooking time: 12 minutes
⏳ Total time: 1 hour 45 minutes (including rising time)
👥 Servings: 12 buns
Ingredients
For the dough:
- 250 ml milk
- 75 g butter
- 25 g fresh yeast (or 7 g dry yeast)
- 75 g sugar
- 1 teaspoon ground cardamom
- 1 pinch salt
- 400 g all-purpose flour
For the filling:
- 75 g soft butter
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
For topping:
- 1 egg (for brushing)
- Pearl sugar (coarse sugar crystals)
Instructions
- Warm the milk gently until lukewarm. Do not boil.
- Melt the butter and mix it into the milk.
- If using fresh yeast, crumble it into a bowl. Pour a little warm milk mixture over it and stir until dissolved. If using dry yeast, mix it directly with flour.
- Add sugar, cardamom, salt, and flour. Mix until a soft dough forms.
- Knead for about 8-10 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for about 45-60 minutes, until doubled in size.
- Roll the dough into a rectangle about 0.5 cm thick.
- Spread soft butter over the surface. Sprinkle sugar and cinnamon evenly.
- Roll tightly from the long side into a log.
- Cut into 12 equal pieces and place on a baking tray.
- Cover and let rise again for 30 minutes.
- Preheat oven to 200°C.
- Brush buns with beaten egg and sprinkle pearl sugar on top.
- Bake for 10-12 minutes until golden brown.
- Let cool slightly before serving.
SpinThatCuisine Tip 💡
Do not overbake. The buns should stay soft inside. Too much baking makes them dry.