Kanelbullar are soft, aromatic Swedish cinnamon buns that combine buttery dough with a fragrant blend of cinnamon and cardamom. Lightly sweetened with pearl sugar and often shaped into elegant knots, they are a staple of Swedish fika—the cherished coffee break ritual. More than just a pastry, kanelbullar reflect tradition, comfort, and a deep sense of home. This timeless treat is celebrated every year on October 4th during Cinnamon Bun Day and continues to bring warmth to kitchens across Sweden and beyond.
Ingredients
For the dough:
- 250 ml warm milk
- 25 g fresh yeast or 7 g dry yeast
- 75 g sugar
- 1 egg
- 1 tsp salt
- 1 tsp ground cardamom
- 75 g melted butter
- 450 g all-purpose flour plus a little extra for rolling
For the filling:
- 100 g soft butter
- 80 g brown sugar
- 1.5 tbsp ground cinnamon
- 1 tsp vanilla extract or a pinch of orange zest optional
For the topping:
- 1 egg beaten, for brushing
- Pearl sugar for sprinkling
Instructions
- Activate the yeast: In a bowl, mix warm milk with yeast. Let it sit for about 5 minutes until foamy.
- Make the dough: Add sugar, salt, cardamom, egg, and melted butter to the yeast mixture. Gradually stir in the flour until a dough forms. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
- Prepare the filling: Mix softened butter, brown sugar, and cinnamon together until smooth. You can also add vanilla extract or a pinch of orange zest for extra flavor.
- Shape the buns: Once the dough has risen, roll it into a rectangle. Spread the filling evenly on the dough, then fold it in half lengthwise. Slice into strips, twist each strip, and form into knots or rolls.
- Second rise: Place the shaped buns on a baking sheet. Cover with a cloth and let them rise for another 30–40 minutes.
- Bake: Preheat the oven to 200°C (390°F). Brush the buns with the beaten egg and sprinkle with pearl sugar. Bake for 12–15 minutes, or until golden brown.
- Enjoy! Let the buns cool slightly before serving with a warm cup of coffee. Perfect for fika!
Notes
The comforting swirl of Sweden: what makes kanelbullar unforgettable
There are foods we eat just because we’re hungry, and then there are the ones we reach for when we want to feel something—comfort, warmth, a little moment of peace. In Sweden, that moment often comes with a kanelbulle 🌀
You walk into a Swedish bakery or even someone’s home, and the smell hits you first—yeasty dough, melted butter, cinnamon, and cardamom floating in the air. That smell is home for many Swedes, no matter where they are in the world.
More than just a snack
Let’s be honest, in most countries a cinnamon roll is just a sugary breakfast item. But in Sweden, the cinnamon bun has a soul. You don’t just grab one to go—you sit with it. You take your time. It’s part of fika ☕, which isn’t just a coffee break. It’s a whole cultural ritual. Coffee, conversation, and something baked. These buns aren’t drowned in frosting. They’re not huge, heavy, or cloyingly sweet. Instead, they’re light, a little spiced, with a soft center and a barely crisp edge. And they’re always topped with pearl sugar—because texture matters 💫A bun with roots
They’ve been around for over a century. Not always fancy, not always perfect, but always present. Especially after the war, when ingredients were more available, Swedish households started baking more—and kanelbullar found their place. Today, every Swede has a favorite version. Some like theirs extra buttery, others with lots of cardamom. Some roll them, others twist them into beautiful knots. There’s no one way to make them, which is part of the charm.A small thing that means a lot
Sweden even has a special day just for these buns: October 4, officially Cinnamon Bun Day 🎉 But honestly, they’re good any day—especially cold ones, rainy ones, or the kind of days where you just need to slow down.
Bake them once, and you’ll see—it’s not just about what’s in them. It’s about how they make you feel.
🔹 Quick tip: If you’ve got leftovers (unlikely), freeze them. A few minutes in a warm oven and they’re like fresh again.
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