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kanelbullar swedish cinnamon rolls

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


Kanelbullar (Cinnamon Roll) Dough

  • 7 Tbsp. unsalted butter
  • cups whole milk
  • 1 packet active dry yeast
  • cups all-purpose flour
  • ¼ cup sugar
  • 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


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.


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