Swedish Kanelbullar

These Swedish cinnamon buns, also known as Kanelbullar, are just the dessert to make if you’re craving something soft, sweet, and spiced to perfection! You’re not going to be able to resist going in for another bite, especially if they’re fresh out of the oven!

Prep Time1

Cook Time30

Total Time1 30

Course: Breakfast, Dessert

Cuisine: Swedish

Keyword: kanelbullar, kanelbullar recipe

Servings: rolls

Author: Alyssa Rivers

Ingredients

Dough

¾ cup milk
⅓ cup butter softened
1 egg room temperature
¼ cup water
3¼ cups flour
2 tsp instant yeast
¼ cup white sugar
½ teaspoon salt

Filling

5 tablespoons butter softened
¾ cup packed brown sugar
4 teaspoons cinnamon
2 teaspoons cardamom

Egg Wash

1 egg
2 tablespoons water

Sugar glaze

⅓ cup water
⅓ cup granulated sugar
Pearl sugar for garnish

Instructions

Dough

In a small bowl, ⅓ cup butter softened and ¾ cup milk together in 30-second intervals.
In the bowl of a stand mixer, add the ¼ cup water and 1 egg.
In a separate bowl, whisk together 3¼ cups flour, 2 tsp instant yeast, ¼ cup white sugar, and ½ teaspoon salt.
Fit the mixer with a dough hook and slowly add some of the milk mixture and some of the flour mixture, alternating and letting the dough mix for a few seconds between additions. Mix until the dough starts to form and become smooth.
Once the dough is well mixed, cover the bowl with a damp towel and let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9×15 rectangle. About ¼-1/2 inch thick.

Filling

In a small bowl, combine ¾ cup packed brown sugar, 4 teaspoons cinnamon, and 2 teaspoons cardamom. Mix well.
Spread the 5 tablespoons butter on ⅔ of the dough. Spread and smooth the cinnamon mixture over the butter-covered areas of the dough.

Assemble

Fold the dough into thirds, starting with the uncovered section of dough, fold it over the middle section, then fold the final covered section over the uncovered section.
Take a pizza cutter and cut the folded dough into 12 equal strips. Take each strip and cut them in half lengthwise, nearly to the end, but leaving the two pieces connected.
Twist these sections together and roll them into a small knot shape. Place the buns on a sheet pan lined with parchment paper, evenly spaced apart.
Cover and allow the buns to proof until they are nearly double in size, about an hour, depending on the temperature of the room they are in.
Preheat the oven to 350 degrees Fahrenheit and make the egg wash by whisking 1 egg and 2 tablespoons water together in a small bowl. Once the buns are ready to bake, brush each one with egg wash and sprinkle them generously with Pearl sugar for garnish.
Bake the buns for 25 to 30 minutes, until they are all golden brown. Remove them from the oven and allow them to cool for at least 30 minutes.

Glaze

In a small bowl, whisk together ⅓ cup water and ⅓ cup granulated sugar until the sugar is dissolved. Brush each cooled bun with the sugar glaze, and enjoy!

Nutrition

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