Great Day, Lykkers! Nothing compares to the comforting aroma of freshly baked Swedish cinnamon buns, known as kanelbullar. These soft, fluffy pastries are filled with a rich cinnamon butter mixture, lightly scented with cardamom, and topped with crunchy pearl sugar or chopped almonds.

Unlike many sweeter cinnamon rolls, Swedish cinnamon buns have a balanced flavor that lets the warm spices and buttery dough shine. Perfect for breakfast, afternoon coffee, or sharing with family and friends, this recipe makes approximately 45 buns.

Why You'll Love This Recipe

This traditional recipe creates buns that are incredibly soft with beautifully layered swirls of cinnamon filling. The dough is enriched with butter, giving it a tender texture, while cardamom adds the signature Scandinavian flavor. The buns freeze well, making them ideal for preparing ahead and enjoying whenever the craving strikes.

Ingredients

For the Dough

2 cups (500 ml) lukewarm milk

50 g fresh yeast

1 teaspoon salt

⅖ cup (100 ml) granulated sugar

2 teaspoons freshly ground cardamom (optional)

About 5½ cups (approximately 700 g) strong bread flour, plus extra if needed

150 g (⅔ cup) unsalted butter, softened

For the Filling

200 g (⅞ cup) unsalted butter, softened

⅗ cup (150 ml) granulated sugar

3–4 tablespoons ground cinnamon

Optional: 1 teaspoon vanilla sugar or an extra pinch of ground cardamom

For the Topping

1 egg, beaten

Pearl sugar or chopped almonds

Optional Sugar Syrup

⅖ cup (100 ml) granulated sugar

⅖ cup (100 ml) water

¼ teaspoon vanilla powder

Equipment You'll Need

Stand mixer with dough hook (or a large mixing bowl for hand kneading)

Rolling pin

Pastry cutter

Baking trays

Parchment paper or paper baking cups

Pastry brush

Step-by-Step Instructions

Step 1: Prepare the Dough

- Warm the milk until it is just lukewarm, about body temperature. Place the fresh yeast into the mixing bowl and pour in a small amount of the warm milk. Stir until the yeast has dissolved.

- Add the remaining milk, sugar, salt, cardamom, and most of the flour. Add the softened butter and begin mixing on low speed. Continue kneading for 8–10 minutes, or knead by hand until the dough becomes smooth, elastic, and slightly glossy. If the dough feels too sticky, gradually add a little more flour.

- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 30 minutes, or until doubled in size.

Step 2: Make the Cinnamon Filling

- While the dough is rising, combine the softened butter, sugar, and ground cinnamon in a bowl. Stir until the mixture is smooth and evenly blended. For additional flavor, mix in vanilla sugar or a pinch of extra cardamom if desired.

Step 3: Shape the Buns

- Transfer the risen dough onto a lightly floured work surface and knead gently for a minute. Divide it into two equal portions.

- Roll one portion into a large rectangle about 10 inches (25 cm) wide. Spread half of the cinnamon filling evenly across the surface, reaching almost to the edges.

- Starting from the long side, roll the dough tightly into a log. Slice into pieces approximately ½ inch (1.5 cm).

- Arrange the slices on prepared baking trays or place them into paper baking cups, leaving space between each bun for rising.

- Repeat with the remaining dough and filling.

- Cover the shaped buns and allow them to rise for another 30 minutes.

Step 4: Bake

- Preheat the oven to 480°F (250°C) while the buns complete their second rise.

- Brush each bun with beaten egg and sprinkle generously with pearl sugar or chopped almonds.

- Reduce the oven temperature to 435°F (225°C) just before baking. Bake each tray for 5–8 minutes, or until the buns are beautifully golden brown. If the tops brown too quickly before the centers are fully baked, loosely cover the buns with aluminum foil for the remaining baking time.

Step 5: Optional Sugar Syrup

- While the buns bake, combine the sugar, water, and vanilla powder in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves completely.

- Brush the warm syrup over the buns immediately after removing them from the oven for a glossy finish and extra softness.

Tips for Perfect Swedish Cinnamon Buns

- Keep the milk lukewarm rather than hot so the yeast activates properly.

- Knead the dough until it is smooth and elastic to develop a light, fluffy texture.

- Use softened butter for both the dough and filling to make spreading easier.

- Avoid overbaking, as the buns bake quickly and can dry out within a minute or two.

- Store cooled buns in an airtight container for up to three days or freeze for up to three months. Warm them briefly before serving to restore their soft texture.

These homemade Swedish cinnamon buns are wonderfully soft, buttery, and filled with the comforting flavors of cinnamon and cardamom. Their tender texture, beautiful golden finish, and fragrant spice make them a favorite for breakfast, afternoon coffee, or festive gatherings. Bake a large batch to share with loved ones, and enjoy the irresistible taste of a classic Scandinavian treat fresh from the oven.