Name: swedish cinnamon buns Soft Kanelbullar Pastry
Prep time: 55 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: Swedish
Ingredients: 6-7 cups all-purpose flour (approx. 800g), for structure and tenderness; 2.25 tsp active dry yeast (one packet), to make the buns rise light and airy; 1 cup whole milk (240ml), warmed, for activating yeast and tender dough (use 2% milk if that’s what’s in the fridge); 0.5 cup granulated sugar (100g), for sweetness and yeast food; 0.5 cup unsalted butter (113g), melted, for richness and flavor (salted butter works in a pinch, just reduce added salt); 1 large egg, for binding and golden color; 1-2 tsp ground cardamom, for that authentic Swedish spice; 0.5 tsp salt, to balance flavors; 0.25 cup unsalted butter, softened, for the filling; 2 tbsp cinnamon, for the signature spice filling; 0.5 cup brown sugar (100g), for a moist, flavorful filling; 1 egg, for egg wash (optional); Pearl sugar, for topping (optional, but traditional)

Description

These delightful Swedish cinnamon buns (Kanelbullar) feature tender dough and a sweet, fragrant cinnamon filling, perfect for creating heartwarming baking memories with ease.

Ingredients

Scale

6–7 cups all-purpose flour (approx. 800g), for structure and tenderness
2.25 tsp active dry yeast (one packet), to make the buns rise light and airy
1 cup whole milk (240ml), warmed, for activating yeast and tender dough (use 2% milk if that’s what’s in the fridge)
0.5 cup granulated sugar (100g), for sweetness and yeast food
0.5 cup unsalted butter (113g), melted, for richness and flavor (salted butter works in a pinch, just reduce added salt)
1 large egg, for binding and golden color
1–2 tsp ground cardamom, for that authentic Swedish spice
0.5 tsp salt, to balance flavors
0.25 cup unsalted butter, softened, for the filling
2 tbsp cinnamon, for the signature spice filling
0.5 cup brown sugar (100g), for a moist, flavorful filling
1 egg, for egg wash (optional)
Pearl sugar, for topping (optional, but traditional)

Instructions

Activate Yeast: Warm milk to 105-115°F (40-46°C). Stir in yeast and a pinch of sugar. Let sit 5-10 minutes until foamy, showing it’s active.
Mix Dough: Combine sugar, melted butter, egg, cardamom, salt, and activated yeast. Gradually add flour to form a soft dough. Knead 8-10 minutes until elastic.
First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place until doubled, 60-90 minutes.
Prepare Filling And Shape Buns: Roll dough into a 16×24 inch rectangle. Spread softened butter, sprinkle cinnamon and brown sugar evenly over the dough. Roll tightly from the long side. Cut into 12-16 pieces. Arrange on parchment-lined baking sheets.
Second Rise: Cover shaped buns. Let them rise in a warm spot until visibly puffy, 30-45 minutes. They should look larger and feel light.
Bake Buns: Preheat oven to 375°F (190°C). Brush buns with egg wash; sprinkle pearl sugar. Bake 15-20 minutes until golden brown, reaching an internal temp of 200°F (93°C).

Notes

Ensure yeast is fresh for a good rise. Freshly ground cardamom offers the best aroma. Don’t overbake; remove when golden brown to prevent dry buns. Ensure dough is rolled tightly enough and butter isn’t too soft to prevent filling from seeping. For quicker results, use rapid-rise yeast and a warmer rising spot. Store cooled buns in an airtight container for up to 3 days.

Prep Time: 55 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Swedish

Nutrition

Serving Size: 1 bun
Calories: 350 calories
Sugar: 35 g
Sodium: 250 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 40 mg

Keywords: Swedish cinnamon buns, Kanelbullar, baking, pastry, comfort food, family-friendly, cardamom, easy dessert, sweet rolls