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Swedish Kanelbullar (Cinnamon Buns)

2 hours (includes time for dough to rise)

50 buns


Who loves Cinnamon Rolls?! Did you know that it’s one of Sweden's most iconic treats—otherwise known as Kanelbullar? Sweden is credited with inventing what would become today’s modern cinnamon roll. So why not try making the original? These delightful cinnamon buns are a beloved staple in Swedish bakeries and homes alike.

Swedish Kanelbullar (Cinnamon Buns)

How to make it:

  1. Warm the milk until lukewarm, pour into mixing bowl with yeast to dissolve

  2. Add butter, sugar, salt, optional cardamom, and most of flour (save ¼ cup to roll out dough).

  3. Knead well, about 5 minutes with a mixer or 10 minutes by hand, until the dough is smooth. Place a towel over the bowl and let rise for 30 minutes.

  4. Mix together ingredients for the filling while the dough rises.

  5. Roll out the dough on a lightly floured surface. Divide into 4 equal parts. Roll each part out to about ¼ inch thick. Spread filling out evenly on each part and roll into a long roll.

  6. Cut each roll into 10 pieces and place on a baking sheet covered with parchment. Let the buns rise for 40 minutes under a towel.

  7. Preheat the oven to 450 F. Brush the buns with an egg wash (beat the egg in a cup) and sprinkle with pearl sugar. Bake the buns for 5-10 minutes, or until golden brown.

  8. Allow the Kanelbullar to cool, under a towel, before serving.

Pro tip! This recipe makes a lot. Bake them all and freeze them in portions for later. Makes it super easy to pull them out and warm them up in the microwave when you're ready to enjoy them.


  • 2 cups milk

  • 2 T dry yeast

  • 150 g butter, softened

  • 6 T + 2 tsp granulated sugar

  • ½ tsp salt

  • Optional: 2 tsp crushed cardamom

  • 800 g all-purpose flour

Cinnamon Filling:

·  150 g butter, softened (not melted)

·  6 T + 2 tsp granulated sugar

·  2 T cinnamon


·  1 egg

·  Pearl sugar

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