The Easiest Kanelbullar Recipe: Swedish Cinnamon Rolls for Cozy Family Moments

I love that feeling when a warm, comforting bakery treat seems within reach, even on a busy morning. Imagine filling your home with the irresistible scent of freshly baked cinnamon rolls, a truly inviting aroma.

These aren’t just any cinnamon rolls; they’re tender, cardamom-infused Swedish delights, known for their unique flavor and beautiful knotted shape. This kanelbullar recipe Swedish Cinnamon Rolls is perfect for busy families looking for a special breakfast, home bakers wanting to try something new, or anyone who loves cozy, heartwarming treats. You’ll turn simple pantry ingredients into a show-stopping fika centerpiece that tastes even better than a bakery. My simplified take on this cherished Swedish tradition brings generations of comfort right into your kitchen.

What You’ll Need for Irresistible Kanelbullar

Here’s a look at the core ingredients to make your authentic Kanelbullar recipe Swedish Cinnamon Rolls a success, with helpful notes for each.

Essential Dough Ingredients

• Unsalted butter (100g or 7 tbsp): Melted, for tender dough. (I often reach for European-style butter for richness).
• Whole milk (250ml or 1 cup): Lukewarm, to activate yeast. (Oat milk works well too for dairy-free Kanelbullar).
• Fresh yeast (25g) or active dry yeast (7g/1 packet): The heart of your light, airy Kanelbullar.
• Granulated sugar (75g or 1/3 cup): For sweetness and yeast activation. (Honey can offer a subtle difference in flavor).
• Salt (1/2 tsp): Balances flavors and enhances sweetness.
• Ground cardamom (1-2 tsp): The signature spice of these Swedish cinnamon rolls.
• All-purpose flour (approx. 450-500g or 3.5-4 cups): Start with less, add as needed for a soft, pliable dough.

Flavorful Filling & Topping

• Unsalted butter (75g or 5 tbsp): Softened, for spreadable filling.
• Granulated sugar (50g or 1/4 cup): For sweetness. (Brown sugar offers a deeper caramel note here).
• Ground cinnamon (1 tbsp): Classic cinnamon roll flavor.
• Ground cardamom (1/2 tsp): Adds another layer of Swedish authenticity to your kanelbullar recipe Swedish Cinnamon Rolls.
• Egg (1 large): Beaten, for a beautiful egg wash.
• Pearl sugar (optional): For a beautiful, crunchy topping on your Kanelbullar.

Premium Upgrades & Budget-Friendly Swaps

• Organic milk and butter deliver a richer flavor profile for an elevated experience, supporting healthy eating.
• Freshly ground cardamom from pods provides an intense, aromatic boost (crush 10-12 pods).
• Swap some all-purpose flour for whole wheat pastry flour for added fiber, fitting into easy dinner ideas.
• Budget-friendly options include using store-brand flour and pre-ground spices for a delicious, family-friendly treat.

Seasonal & Freshness Insights

• Always check yeast expiration dates; fresh yeast ensures the best rise and a light texture.
• Freshly grated cardamom makes a significant difference, infusing the Kanelbullar with a brighter aroma.

Step-by-Step Kanelbullar Recipe Made Simple

Follow these easy instructions to create perfect kanelbullar recipe Swedish Cinnamon Rolls.

Preparing the Dough

1. Warm the milk (1 minute in microwave) until lukewarm (about 100-110°F), feeling comfortably warm but not hot.
2. Crumble fresh yeast into a large bowl (or sprinkle dry yeast over milk), add sugar. Stir gently until dissolved. Let sit 5-10 minutes until foamy, showing the yeast is active.
3. Add melted butter, salt, cardamom, and half the flour to the yeast mixture. Mix until just combined, ensuring all ingredients are incorporated.
4. Gradually add remaining flour, kneading with a stand mixer and dough hook (5-7 minutes) or by hand (10-12 minutes) until the dough is smooth, elastic, and pulls cleanly away from the bowl sides. If the dough looks too stiff, splash in 1-2 tablespoons more milk until it’s pliable.

First Rise & Shaping

1. Cover the bowl with a clean towel and let dough rise in a warm place for 60-90 minutes, until doubled in size and visibly puffy.
2. On a lightly floured surface, gently punch down the risen Kanelbullar dough. Roll it into a large rectangle (approx. 12×18 inches or 30×45 cm), aiming for an even thickness.
3. Mix softened butter, sugar, and cinnamon for the filling. Spread evenly over the dough, leaving a small border to help seal. My kids love helping with this part, getting their hands just a little messy!
4. Fold one-third of the dough over the middle, then fold the other third over that, creating three distinct layers. Gently roll again to secure the filling.
5. Cut the dough into 12-15 strips (about 1 inch wide) using a sharp knife. Twist each strip twice, then loosely knot them into classic Kanelbullar shapes.

Second Rise & Baking

1. Arrange the shaped Kanelbullar on parchment-lined baking sheets, leaving space between each. Cover and let rise for another 30-45 minutes, until puffy and noticeably lighter.
2. Preheat oven to 400°F (200°C), ensuring it’s fully hot for an even bake.
3. Brush the risen Kanelbullar with beaten egg wash and sprinkle with pearl sugar, if using, for a beautiful finish.
4. Bake for 10-15 minutes, until beautifully golden brown and wonderfully fragrant, filling your kitchen with a cozy aroma.

Look/Feel Cues for Doneness: Your Kanelbullar should be beautifully golden, smell warmly of cardamom and cinnamon, and feel light and soft to the touch when gently pressed.

Quick Tips & Troubleshooting

• Faster Method: Use a stand mixer for hands-free kneading, a great convenience for busy cooks.
• Healthier Twist: Reduce sugar by 1/4 in both dough and filling for a less sweet, family-friendly treat.
• Troubleshooting Dry Rolls: Avoid over-baking; check rolls at 10 minutes to prevent dryness.
• Dough Not Rising: Ensure yeast is fresh, and milk is lukewarm to prevent dough issues.
• Filling Leaking: Use softened, not melted, butter for the filling to prevent it from leaking.

Perfect Occasions and Serving Inspiration

These Kanelbullar recipe Swedish Cinnamon Rolls are versatile and always a hit.

• When to Serve: Ideal for traditional Swedish ‘fika’ (coffee break), weekend breakfasts, brunch spreads, cozy afternoon snacks, or even a comforting dessert. They make wonderful additions to school lunchboxes for a special treat.
• Serving Pairings: Enjoy your warm Kanelbullar with a fresh cup of coffee, a steaming mug of tea, or hot cocoa.
• Storage and Reheating: Store cooled Swedish cinnamon rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze baked rolls in a freezer-safe bag for up to 1 month. Reheat gently in the microwave (30 seconds) or a warm oven (5-7 minutes at 300°F).
• Meal Prep Tips: Prepare the dough ahead of time and let it do its first rise in the fridge overnight. Shape and bake fresh in the morning! This is a fantastic meal prep recipe for busy mornings.

Enjoying Kanelbullar: More Than Just a Treat

This Kanelbullar recipe Swedish Cinnamon Rolls is about wholesome comfort and mindful indulgence.

• Link to Wellness: Baking at home means controlling ingredients, making this a comforting, energy-boosting treat you can feel good about. It supports a balanced approach to enjoying homemade baked goods as part of healthy eating.
• Joyful Baking: The act of baking itself can be a stress-reliever and a wonderful way to connect with family.

Why This Swedish Cinnamon Roll Recipe Works for You

This simple Kanelbullar recipe Swedish Cinnamon Rolls brings joy and deliciousness to your home with ease.

• Enjoy a beloved international treat without leaving your kitchen.
• Perfect for creating cherished family-friendly memories through baking.
• An impressive yet easy dessert or breakfast that fits into a busy family schedule.
• Customizable to suit various tastes and dietary preferences.

Smart Upgrades and Adjustments

Elevate your Kanelbullar or adapt them to your needs.

• Technique Tips:
  • For extra shine, after egg wash, sprinkle a few drops of water over the rolls before baking.
  • Don’t over-knead or over-bake; a tender crumb is key for perfect Swedish cinnamon rolls.
• Flavor Variations:
  • Add orange zest to the filling for a citrusy twist.
  • Experiment with different spice blends, like a hint of ginger or nutmeg.
  • Add finely chopped nuts (pecans or walnuts) to the filling for crunch.
• Diet Adaptations:
  • For a gluten-free Kanelbullar recipe, use a 1:1 gluten-free flour blend (you might need a little extra liquid, like 2-3 tablespoons).
  • For dairy-free Kanelbullar, substitute plant-based milk and vegan butter.
  • Reduce the total sugar by up to 25% for a less sweet version.

I often involve my kids in shaping the rolls; it’s a fun family activity and helps them develop motor skills!

Your Kanelbullar Questions Answered

Here are quick answers to common questions about making Kanelbullar recipe Swedish Cinnamon Rolls.

Can I prepare Kanelbullar ahead of time?

Yes, you can prepare the dough the night before and let it do its first rise slowly in the refrigerator overnight. Just punch it down in the morning and proceed with shaping and baking this Kanelbullar recipe Swedish Cinnamon Rolls for a fresh start.

Is Kanelbullar good for meal prep?

Absolutely! Baked Kanelbullar freeze wonderfully. You can bake a big batch and store them, pulling out a few to thaw and reheat as needed for quick treats, making them a great option for meal prep recipes.

What’s the best way to store Kanelbullar?

Once cooled, store your Swedish cinnamon rolls in an airtight container at room temperature for up to 2-3 days to maintain freshness. For longer storage, freeze baked rolls in a freezer-safe bag for up to 1 month. Reheat gently in the microwave (30 seconds) or a warm oven (5-7 minutes at 300°F).

Are there healthier substitutes for this Kanelbullar recipe?

For a lighter version, swap up to 1/2 cup of all-purpose flour for whole wheat pastry flour for added fiber, or use unsweetened plant-based milk and vegan butter for dairy-free. You can also reduce total sugar by 25%. This Kanelbullar recipe Swedish Cinnamon Rolls is quite flexible.

What’s the difference between Swedish and American cinnamon rolls?

Swedish Kanelbullar typically use cardamom in the dough, often have less frosting (sometimes just pearl sugar), and are usually smaller and more knotted in shape, focusing on spice over extreme sweetness. Our Kanelbullar recipe Swedish Cinnamon Rolls keeps this authentic touch.

Why use cardamom in Kanelbullar?

Cardamom is a signature Swedish spice. It adds a unique, warm, slightly citrusy, and floral note that distinguishes Kanelbullar from other cinnamon rolls and gives them their authentic Scandinavian flavor. It’s key for a true Kanelbullar recipe Swedish Cinnamon Rolls.

This Kanelbullar recipe Swedish Cinnamon Rolls is your ticket to bringing cozy, authentic Swedish flavor right into your home. Save this delightful recipe on Pinterest for your next family-friendly baking adventure!

kanelbullar recipe Swedish Cinnamon Rolls

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• Author: Sarah Williams
• Total Time: 210 minutes
• Yield: 12–15 rolls 1x
• Diet: General

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Description

These Kanelbullar (Swedish Cinnamon Rolls) are tender, cardamom-infused delights with a unique knotted shape, perfect for a special breakfast or fika. They transform simple ingredients into a comforting bakery-style treat, bringing a cherished Swedish tradition into your home.

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Ingredients

Scale 1x2x3x

• 7 tbsp unsalted butter, melted (for dough)
• 1 cup whole milk, lukewarm (Oat milk works well too for dairy-free Kanelbullar)
• 1 packet (7 g) active dry yeast (or 25 g fresh yeast)
• 0.33 cup granulated sugar (for dough)
• 0.5 tsp salt
• 1.5 tsp ground cardamom (for dough)
• 3.75 cups all-purpose flour (approx. 450–500 g)
• 5 tbsp unsalted butter, softened (for filling)
• 0.25 cup granulated sugar (for filling)
• 1 tbsp ground cinnamon (for filling)
• 0.5 tsp ground cardamom (for filling)
• 1 large egg, beaten (for egg wash)
• Pearl sugar, optional (for topping)

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Instructions

1. Warm Milk and Activate Yeast: Warm the milk until lukewarm (about 100-110 degrees F). Crumble fresh yeast into a large bowl (or sprinkle dry yeast over milk), add 0.33 cup sugar. Stir gently until dissolved. Let sit for 5-10 minutes until foamy, indicating active yeast.
2. Mix Dough Ingredients: Add melted butter, salt, 1.5 tsp cardamom, and half the flour to the yeast mixture. Mix until just combined, ensuring all ingredients are incorporated.
3. Knead the Dough: Gradually add remaining flour, kneading with a stand mixer and dough hook (5-7 minutes) or by hand (10-12 minutes) until the dough is smooth, elastic, and pulls cleanly away from the bowl sides. If the dough looks too stiff, splash in 1-2 tablespoons more milk until pliable.
4. First Rise: Cover the bowl with a clean towel and let dough rise in a warm place for 60-90 minutes, until doubled in size and visibly puffy.
5. Roll and Prepare Filling: On a lightly floured surface, gently punch down the risen dough. Roll it into a large rectangle (approx. 12×18 inches or 30×45 cm), aiming for an even thickness. Mix softened butter, 0.25 cup sugar, and cinnamon for the filling. Spread evenly over the dough, leaving a small border to help seal.
6. Fold and Cut Dough: Fold one-third of the dough over the middle, then fold the other third over that, creating three distinct layers. Gently roll again to secure the filling. Cut the dough into 12-15 strips (about 1 inch wide) using a sharp knife.
7. Shape the Rolls: Twist each strip twice, then loosely knot them into classic Kanelbullar shapes.
8. Second Rise: Arrange the shaped Kanelbullar on parchment-lined baking sheets, leaving space between each. Cover and let rise for another 30-45 minutes, until puffy and noticeably lighter.
9. Preheat Oven and Egg Wash: Preheat oven to 400 degrees F (200 degrees C), ensuring it’s fully hot for an even bake. Brush the risen Kanelbullar with beaten egg wash.
10. Bake the Rolls: Sprinkle with pearl sugar (if using), then bake for 10-15 minutes, until beautifully golden brown and wonderfully fragrant. They should feel light and soft to the touch when gently pressed.

Notes

Ensure yeast is fresh and milk is lukewarm for a good rise. Use softened, not melted, butter for the filling to prevent leaking. For a less sweet treat, reduce sugar by 0.25 in both the dough and filling. Avoid over-baking to prevent dry rolls; check for doneness at 10 minutes. Store rolls in an airtight container at room temperature for up to 2-3 days.

• Prep Time: 195 minutes
• Cook Time: 15 minutes
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: Swedish

Nutrition

• Serving Size: 1 roll
• Calories: 350 calories
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 45 mg

Keywords: kanelbullar, Swedish cinnamon rolls, cardamom, fika, baking, yeast bread, breakfast, dessert, European pastry