{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (2024)

  • BY Amanda Frederickson
  • Published
  • Updated July 16, 2022

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I traveled to Sweden recently — Stockholm, to be exact.

I’m of Swedish heritage, so I was excited to see where my family comes from, but I went in the middle of winter and was nervous about the cold weather, short days, and long nights.

Despite my concerns, Sweden exceeded my expectations, and I loved every minute. Stockholm is easily one of the most beautiful cities I have ever visited– stunning in both light and darkness with gorgeous architecture and history dating back to the 1200s.

Uncovering A Love For Swedish Cinnamon Buns

Like so many of us, I travel because I love new food discoveries, and, in Stockholm, I discovered my love for kanelbullar, aka Swedish cinnamon buns. Before my trip, I had only ever tasted kanelbullar at Ikea, exhausted and starving after hours of shopping. Unsurprisingly, the authentic Swedish cinnamon buns in Stockholm were infinitely better than the Ikea version.

The Difference Between Swedish And American Cinnamon Buns

Before we proceed, we should clarify that kanelbullar are more cousins than siblings to American cinnamon rolls. They’re not as gooey or rich and never have icing.

Instead, these knotted dough buns are made with loads of cardamom and cinnamon and flecked with pearl sugar or sliced almonds.

Embracing The Fika Time

While in Stockholm, I did not hold back on the kanelbullar, especially since they were the perfect excuse to escape the cold and partake in the Swedish tradition of Fika, aka coffee break. Kanelbullar are such a part of Swedish culture that it’s estimated that the average citizen eats nearly 320 annually, so I think it’s safe to say it’s in my genes to need some Swedish cinnamon buns. Right?

Some of my favorites were at the amazing Saluhall food hall in central Stockholm’s Ostermalm district, and I had to recreate them when I returned home. These take a bit of time and patience, but they’re worth every minute!

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (1)

{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (2)

{Kanelbullar} Swedish Cinnamon Buns Recipe

I traveled to Sweden recently, Stockholm to be exact. I discovered my love for kanelbullar aka Swedish Cinnamon Buns. Some of my favorites were at the amazing Saluhall food hall in central Stockholm Ostermalm district and I had to recreate them when I returned home.

5 from 3 votes

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Prep Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Ingredients

For The Foam:

  • 1 cup, plus 2 tablespoons almond milk or whole milk
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/2 cup unrefined granulated sugar plus a pinch for the yeast
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla bean paste or extract
  • 3 teaspoons ground cardamom
  • 2 teaspoons kosher salt

For The Dough:

  • 3 1/2 to 4 cups unbleached all-purpose flour plus more for rolling the dough
  • 1 stick (8 tablespoons) unsalted butter room temperature
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla bean paste or extract
  • pinch kosher salt

For The Glaze:

  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla bean paste or extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • Toasted sliced almonds or pearl sugar, for garnish

Instructions

  • Make The Foam:Heat milk to 110° to 115°F degrees, then combine with the yeast and a pinch of granulated sugar in the bowl of a stand mixer. Set aside until foamy, about 5 to 10 minutes.

    Add the remaining 1/2 cup of granulated sugar, the egg and egg yolk, 2 teaspoons of the vanilla, 2 teaspoons of the cardamom, and 2 teaspoons of the salt, then whisk until eggs are broken up and well combined.

  • Start The Dough:Slowly add 3 1/2 cups all-purpose flour to the stand mixer fitted with a dough hook and knead until a soft silky dough forms. (Only add as much flour as you need. The dough should be tacky, silky, and slack enough that it slightly falls on itself when you set it down.

    If the dough is sticking to your hands after 3 1/2 cups, add the remaining 1 cup flour in 2 tablespoons intervals until you have the desired consistency.) Mix in 4 tablespoons of the room temperature butter a few pieces at a time until well incorporated. Shape dough into a ball tucking the ends under so the top surface is smooth.

  • Let The Dough Rise:Lightly spray a clean bowl with nonstick spray and roll the dough ball in oil. Cover with plastic wrap or damp kitchen towel, set in a warm place, and allow to rise until doubled; about 45 minutes to 1 hour at room temperature or overnight in the refrigerator.

    When ready to form the cinnamon rolls, prepare the filling by combining the remaining 4 tablespoons of room temperature butter, 1/4 cup of the light brown sugar, 1 tablespoon of ground cinnamon, 1 teaspoon of the ground cardamom, 1 teaspoon of the vanilla bean paste, and a pinch of salt. Stir until thoroughly mixed.

  • Form The Cinnamon Rolls:Heat oven to 350°F and arrange a rack in the middle. On a lightly floured surface, use a rolling pinto roll the dough a 12-inch-by-18-inch rectangle. Spread the butter-sugar mixture over the rectangle all the way to the edge.

    Along the 18-inch side, mark the dough every 6 inches, then use those marks as a guide to gently fold the dough in thirds onto itself, so it’s like a closed business letter. Turn the dough so the seam is in front of you and the open ends are to your right and left.

  • Trim the edge of the dough slightly so the rectangle is even, then using a very sharp knife or pastry wheel, slice the dough lengthwise into 2 centimeter long strips (you should have about 16 to 18).

    To form a knotted roll, loop the two times rope over your first two fingers, then fold it under to tie it into a knot (check outFix Feast Flair for pictureson how to tie the rolls). Let dough rise 30 minutes at room temperature.

  • Make The Spiced Sugar Glaze:While the buns are rising, combine the remaining 1/4 cup of light brown sugar with 1/4 cup water, remaining 1 teaspoon vanilla bean paste (or a vanilla bean split lengthwise), the remaining 1 teaspoon of ground cinnamon (or a 3-inch cinnamon stick), and the remaining 1/2 teaspoon of ground cardamom (or 3 crushed cardamom pods). Bring to a boil and stir to dissolve, then sugar, then remove from heat.

  • Bake The Cinnamon Buns:When the rolls are ready to bake, brush tops of each with the spiced simple syrup, then sprinkle with pearl sugar or sliced almonds.

    Bake cinnamon rolls in the oven for about 15 to 20 minutes or until golden brown on the bottom and almonds are toasted. Remove from oven, and brush again with the simple syrup; cool slightly before serving.

PERSONAL NOTES

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Nutrition

Serving: 1 servingCalories: 71kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 14mgSodium: 303mgPotassium: 47mgFiber: 1gSugar: 14gVitamin A: 44IUVitamin C: 0.1mgCalcium: 34mgIron: 0.3mg

Keyword Cinnamon buns

Tried this recipe?Mention @saltandwind or tag #swsociety!

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About The Author

{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (12)

Amanda Frederickson

Amanda Frederickson is a chef in the Williams-Sonoma Test Kitchen. She also tests recipes for cookbooks, is a food stylist and photographer, as well as runs the food and travel blogA Life Well Lived.

Posts By This Author →

{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (13)

Amanda Frederickson

Amanda Frederickson is a chef in the Williams-Sonoma Test Kitchen. She also tests recipes for cookbooks, is a food stylist and photographer, as well as runs the food and travel blogA Life Well Lived.

View Posts By This Author →

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{Kanelbullar} Swedish Cinnamon Buns Recipe — Salt & Wind Travel (2024)

FAQs

Why is cinnamon rolls important to Sweden? ›

Today's Swedish cinnamon buns are part of a tradition tracing back to the 1920s. The cinnamon buns were created after the First World War. During the war, there were restrictions put on the import of several goods such as sugar, egg and butter. People didn't always have the luxury to bake what they wanted to.

Which country eats the most cinnamon buns? ›

Cinnamon rolls have been around since the late 1700s when countries across Northern Europe started making their own variations of this bread roll. It was eventually the Swedish that added cinnamon and created a worldwide breakfast treat! Today, cinnamon buns are widely eaten by all but celebrated largely in Sweden.

What is the difference between cinnamon bun and cinnamon roll? ›

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

What happens to Overproofed cinnamon rolls? ›

If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

What is the difference between American and Swedish cinnamon buns? ›

The Swedish cinnamon bun is much less sticky than, for example, the American cinnamon roll. Swedish cinnamon buns also have the very specific addition of a bit of cardamom spice in the dough which adds another delicious dimension of flavouring.

What is a cinnamon roll called in Sweden? ›

Kanelbullar or cinnamon buns are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden.

What are cinnamon buns called in England? ›

Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.

Who has the best cinnamon in the world? ›

Ceylon Cinnamon

Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It's made from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.

What does cinnamon roll mean in slang? ›

(slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.

What is the Cinnabon secret ingredient? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Why are Cinnabon cinnamon rolls so good? ›

Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty.

Is Ceylon cinnamon better for cinnamon rolls? ›

Savory cinnamon rolls that use bacon or similar ingredients can benefit from Ceylon cinnamon. Remember that there are no hard-and-fast rules for what cinnamon to use in your rolls. But, if you need a recommendation, you can't go wrong with Saigon cinnamon.

Can you leave cinnamon rolls out overnight to rise? ›

Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)

Why did my homemade cinnamon rolls come out hard? ›

The trick with cinnamon rolls is not to rush the rising process. If your cinnamon rolls are coming out of the oven dry and dense, the rolls are telling you that you didn't adequately rest the dough before baking. During the first rise, your dough should at least double in size.

Did cinnamon rolls originate in Sweden? ›

The Swedes claim it originated there in the 1920s, though ask any Nordic country in Europe and they'll tell you the sweet roll was actually their invention. Regardless of its exact birthplace, the bun is a staple of Scandinavian baking and commonly enjoyed during FIKA, a get-together with friends.

What is the cultural significance of cinnamon? ›

Cinnamon was once more valuable than gold. In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavouring. Later it was the most profitable spice in the Dutch East India Company trade.

What is cinnamon bun day in Sweden? ›

4 October

What are the famous buns in Sweden? ›

The semla – a small, wheat flour bun, flavoured with cardamom and filled with almond paste and whipped cream – has become something of a carb-packed icon in Sweden.

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