Swedish
Kanelbulle
A classic Swedish cinnamon bun with a soft cardamom-scented dough, buttery cinnamon filling, and crunchy pearl sugar on top. Serve warm with coffee, as it would be for fika.
Watch it madeGozney · 6:06
Ingredients
- Whole milk, lukewarm60 ml
- Fresh yeast6 g
- Strong white flour120 g, plus extra for dusting
- Caster sugar15 g
- Unsalted butter, softened20 g
- Freshly ground cardamom1/4 tsp
- Fine salt1/8 tsp
- Unsalted butter, softened, for filling20 g
- Caster sugar, for filling20 g
- Ground cinnamon1 tsp
- Egg, beaten1 small, for brushing
- Swedish pearl sugar1 tbsp
Method
- Crumble the fresh yeast into the lukewarm milk and stir until dissolved.
- Add the flour, sugar, softened butter, cardamom, and salt, then mix into a soft dough.
- Knead for 8 to 10 minutes by hand or 5 minutes in a mixer, until smooth, elastic, and slightly tacky.
- Cover the bowl and let the dough rise at room temperature for 45 to 60 minutes, until noticeably puffed.
- Stir the filling butter, sugar, and cinnamon together into a spreadable paste.
- Roll the dough on a lightly floured surface into a rectangle about 20 x 25 cm.
- Spread the cinnamon filling evenly over the dough, then fold the dough in half lengthwise.
- Cut the folded dough into 2 long strips, gently stretch each strip, twist it, and coil it into a knot with the ends tucked underneath.
- Place the buns on a lined baking tray, cover loosely, and let rise for 30 to 40 minutes, until light and puffy.
- Heat the oven to 225°C.
- Brush the buns lightly with beaten egg and sprinkle generously with pearl sugar.
- Bake for 8 to 10 minutes, until deep golden brown and baked through.
- Cool the kanelbullar on a rack under a clean tea towel for a soft crumb.
Common questions
Can I substitute instant yeast or dried yeast for fresh yeast in kanelbulle dough?
Yes. Use about one-third the weight of fresh yeast as instant yeast, or about half the weight as active dried yeast. If using active dried yeast, dissolve it in the lukewarm milk first and allow a slightly longer rise.
How long does the dough and final proof usually take?
Plan on about 45 to 60 minutes for the first rise and 30 to 40 minutes for the shaped buns. Times vary with room temperature; the dough should look noticeably puffed, and the buns should feel light before baking.
What are the most common mistakes when making Swedish cinnamon buns?
The biggest mistakes are adding milk that is too hot, under-kneading the dough, or using too much flour while rolling. That can make the buns dense and dry. Also avoid overfilling, which can leak and uncoil during baking.
How should I store kanelbulle, and can I freeze them?
Store fully cooled buns in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze them well wrapped for up to 2 months. Thaw at room temperature and warm briefly to refresh the texture.
What is the best way to serve kanelbulle?
Serve them slightly warm, ideally on the day they are baked, with coffee or tea. A light dusting of pearl sugar on top gives the classic crunch. If reheating, warm briefly in the oven rather than the microwave.