How to Make the Perfect Kanelbullar
Swedish · Medium · 175 min · 16 servings
Kanelbullar are the iconic Swedish cinnamon rolls that are softer and less sweet than their American counterparts, flavored with cardamom in the dough for a distinctly Nordic character. Every Swedish bakery and home kitchen fills the air with their irresistible aroma on fika time.
Why this recipe works
This Kanelbullar recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 175 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g all purpose flour
- 300 ml whole milk
- 100 g butter softened divided
- 7 g dry active yeast
- 2 tbsp ground cinnamon
- 1 tsp ground cardamom
Step by step instructions
Step 1: Make the Dough
Warm the milk to 37 degrees Celsius and dissolve the yeast in it. Combine flour, cardamom, sugar, and salt in a large bowl, then add the milk mixture and half the softened butter. Knead for 10 minutes until smooth and elastic, then cover and let rise for 1 hour.
Step 2: Prepare the Filling
Mix the remaining softened butter with cinnamon, sugar, and a pinch of salt until it forms a smooth spreadable paste. Set aside at room temperature so it remains easy to spread without tearing the dough.
Step 3: Shape the Rolls
Roll the dough out into a large rectangle about 40 by 30 cm. Spread the cinnamon filling evenly to the edges, then roll up tightly from the long side. Cut into 16 equal pieces and place cut side up in paper molds or on a lined baking tray. Let rise for 30 minutes.
Step 4: Bake and Glaze
Preheat oven to 220 degrees Celsius. Brush the risen buns with beaten egg and sprinkle with pearl sugar. Bake for 12 to 15 minutes until golden brown. Allow to cool slightly before serving with coffee for a true Swedish fika experience.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all purpose flour → bread flour for a chewier and more structured bun
- whole milk → oat milk for a dairy free version that still provides a soft crumb
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using milk that is too hot which kills the yeast and prevents the dough from rising
- Rolling the dough too loosely which causes the layers to separate and filling to spill out during baking
Nutrition facts
Per serving: 290 calories, 6g protein, 42g carbs, 10g fat, 2g fiber.
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