Kanelbullar are Swedish cinnamon buns made from an enriched, cardamom scented yeast dough, filled with a cinnamon butter paste, folded into a distinctive knot or envelope shape, and topped with coarse pearl sugar instead of icing. They're common enough in Sweden to have their own national holiday, Kanelbullens Dag, on October 4th.
What sets them apart from an American style cinnamon roll is cardamom in the dough itself and the folding technique, which creates layers of filling running through the bun rather than one continuous cinnamon spiral.
They also skip the cream cheese icing entirely, relying on the pearl sugar and a light egg wash for their finish.
What Actually Matters
The envelope fold, not the roll, is what defines the shape. Instead of rolling the filled dough into a log and slicing it into spirals, you fold the rectangle of dough into thirds like a letter, then cut it into strips and twist each strip into a knot. This creates distinct layers of filling that show at the cut edges rather than one uniform swirl.
Kanelbullar (Swedish Cinnamon Buns)
Serves 4
Ingredients
- 1 cup whole milk, warmed
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 3.5 cups all purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 large egg
- 6 tablespoons butter, softened
- 6 tablespoons butter, very soft, for the filling
- 1/3 cup packed brown sugar, for the filling
- 2 tablespoons ground cinnamon, for the filling
- 1 egg, beaten, for egg wash
- 2 tablespoons pearl sugar, for topping
Method
- Warm the milk to about 110 degrees Fahrenheit and stir in the yeast and a pinch of the sugar. Let it sit for 5 to 10 minutes until foamy.
- In a large bowl, combine the flour, remaining sugar, cardamom, and salt. Add the yeast mixture, egg, and softened butter, and mix until a shaggy dough forms.
- Knead the dough for 8 to 10 minutes, by hand or in a stand mixer, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 60 to 75 minutes, until doubled in size.
- Mix the very soft butter, brown sugar, and cinnamon into a spreadable paste for the filling.
- Roll the dough into a large rectangle, about 12 by 16 inches, and spread the cinnamon filling evenly over the surface.
- Fold the rectangle into thirds like a letter, then cut the folded dough into 12 even strips.
- Twist each strip and coil it into a knot, tucking the end underneath, then place the buns on a lined baking sheet.
- Cover and let the shaped buns rise for another 30 minutes, then brush with egg wash and sprinkle with pearl sugar.
- Bake at 425 degrees Fahrenheit for 10 to 13 minutes, until golden brown. Cool slightly on a wire rack before serving.
Prep time: 30 minutes, plus about 105 minutes of rising time. Cook time: 12 minutes. Total time: about 2 hours 30 minutes.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 340 | 7g | 14g | 46g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Look for pearl sugar (also sold as Swedish pearl sugar or nib sugar) online or at a Scandinavian grocer; regular sugar will melt into the dough instead of staying crunchy on top. The buns freeze very well after baking; wrap them individually and reheat briefly in the oven.
Frequently Asked Questions
What is pearl sugar and can I substitute it?
Pearl sugar is a coarse, hard sugar that holds its shape and crunch under oven heat. Coarse sanding sugar is the closest substitute; regular granulated sugar will just melt away.
Can I make the dough the night before?
Yes, after the first rise, punch the dough down, cover tightly, and refrigerate overnight. Let it come to room temperature for about 30 minutes before rolling and shaping.
Why is cardamom in the dough instead of just the filling?
Cardamom in the dough itself is a defining flavor of Scandinavian baking generally, giving the bread a warm, slightly citrusy background note that plain cinnamon rolls don't have.
My buns came out dense instead of fluffy. What went wrong?
This usually means underproofing. Make sure the dough has genuinely doubled in size at both rises, and check that your yeast is still active before starting.
Can I freeze the shaped, unbaked buns?
Yes, freeze them on a tray after shaping, then transfer to a bag. Thaw and let rise fully before baking, which will take a few hours longer than fresh dough.
More From Wine Drop Cookery
Find the rest of Sweden's baking traditions on the Swedish recipes hub. For another enriched, spiced dough tradition, see French recipes. A stand mixer and a good baking sheet make this recipe much easier; browse kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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