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kanelbullar swedish cinnamon rolls
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Kanelbullar (Swedish Cinnamon Buns)

Sweden is known for their Kanelbullar Cinnamon Buns. Here's how to make this delicious breakfast pastry at home.
Course Breakfast
Cuisine Swedish
Keyword kanelbullar
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings 14 buns
Calories 292kcal
Author Rebecca Swanner

Ingredients

Kanelbullar (Cinnamon Roll) Dough

  • 7 Tbsp. unsalted butter
  • 1½ cups whole milk
  • 1 packet active dry yeast
  • 4½ cups all-purpose flour
  • ¼ cup sugar
  • 1½ tsp. ground cinnamon
  • ½ tsp. salt

Kanelbullar Filling

  • 7 Tbsp. unsalted butter room temperature
  • 1/3 cup light brown sugar
  • 4 tsp. ground cinnamon
  • 3 tsp. ground cardamom
  • 1 pinch salt
  • 1 large egg beaten
  • pearl sugar optional
  • sliced almonds optional

Instructions

Kanelbullar (Cinnamon Bun) Dough

  • Melt butter in small saucepan over medium heat. Add milk. Stir until the mixture is heated through.
  • Add 2 Tbsp. of the melted butter and milk mixture to a small bowl. When the mixture no longer hot, but is warm, sprinkle yeast over the top.
  • Gently swirl the small bowl to combine the milk and yeast. Let the mixture stand for 5 minutes, or until foamy.
  • Mix flour, sugar, cinnamon, and salt together in the bowl of a stand mixer.
  • Add the yeast mixture and the rest of the milk mixture. Stir until the mixture forms a ball of dough.
  • Transfer the dough to a working surface. Knead the dough with your hands for 3 to 5 minutes or until it is smooth and elastic. If you have a dough hook attachment for your mixer, you can use it instead.
  • Transfer the dough to a clean, lightly oiled bowl. Let it rise for 1 hour in a warm space until it has doubled in size.

Cinnamon Filling

  • Line two baking sheets with parchment paper. Set aside.
  • Mix the butter, brown sugar, cinnamon, cardamom, and salt together in a medium bowl.
  • Roll the dough out onto a lightly floured surface until it is an 11x17-inch rectangle.
  • Spread the cinnamon filling evenly over the dough. Go all the way to the edges.
  • Fold the rectangle in half lengthwise.
  • Slice the dough into 15-18 strips. Slice each two-thirds of the way up so they resemble pants. Twist each pant leg three times, then twist the pant legs around each other.
  • Cover the buns with a tea towel. Let them rise for 45 minutes.
  • Preheat the oven to 425º F.
  • Brush the buns with egg wash.
  • Top with pearl sugar and/or sliced almonds (optional).
  • Bake for 8-10 minutes, rotating halfway through. Serve warm.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g