Summary: Traditional Swedish yeast-dough cinnamon buns filled with a rich butter, sugar and cinnamon paste, shaped into characteristic knots, topped with pearl sugar, and baked to golden perfection in 135 minutes for 12 portions.
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Category: Desserts, Bread and Pastry
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Quick overview
- Dish: Kanelbullar
- Category: Desserts, Bread and Pastry
- Cuisine: Swedish
- Main ingredient: Wheat flour, 600 g (high protein strength for elastic yeast dough)
- Guide: 12 most popular Scandinavian dishes: favourite recipes of Scandinavian cuisine
- Total time: 135 minutes (90 min prep + 45 min cooking)
- Difficulty: Medium
- Portions: 12 (Portion weight: 95 g)
- Key technique: Yeast dough fermentation and unique knot shaping
- Preparation types: Kneading, proofing, rolling, shaping, baking
- Dietary info & Allergens: Contains gluten, milk, eggs
- Suitable for: Vegetarians, coffee breaks, festive gatherings
- Nutritional values (per 1 portion): 340 kcal, Protein: 6.2 g, Fat: 14.5 g, Carbohydrates: 46.8 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Filter coffee, cold milk, black tea
- In short: Soft, cardamom-spiced sweet buns with a buttery cinnamon filling, baked to perfection.
- Last updated: 2026-03-30
WAGUU says: “Swedish Kanelbullar are more than just a pastry; they are the heart of the beloved Swedish fika culture, uniting people over freshly brewed coffee and aromatic cinnamon buns.”
Key facts
| Prep time: | 90 minutes |
| Cooking time: | 45 minutes |
| Temperature: | 220 °C |
| Number of portions: | 12 portions |
In a nutshell
Kanelbullar represent the ultimate comfort of Nordic baking. Infused with freshly ground cardamom in the dough and layered with a decadent mixture of soft butter, brown sugar, and aromatic cinnamon, these Swedish buns are meticulously twisted into gorgeous knots. Topped with crunchy pearl sugar before hitting the oven, they emerge golden brown, incredibly tender, and bursting with comforting warmth.
Ingredients
Base portions: 12 portions • Portion weight: 95 g
| Ingredient | Amount | Quality |
|---|---|---|
| Wheat flour | 600 g | high protein bread flour |
| Milk | 250 ml | lukewarm, 3.5% fat |
| Fresh yeast | 25 g | fresh baker’s yeast |
| Caster sugar | 75 g | fine white granulated |
| Butter | 100 g | unsalted, softened at room temperature |
| Ground cardamom | 5 g | freshly crushed green cardamom pods |
| Salt | 5 g | fine sea salt |
| Egg | 1 pcs | free-range size M (for egg wash) |
| Butter for filling | 100 g | very soft room-temperature butter |
| Brown sugar | 80 g | soft light brown cane sugar |
| Ground cinnamon | 15 g | high-quality Ceylon cinnamon |
| Pearl sugar | 30 g | coarse Swedish pearl sugar |
Why you will love this recipe
- Authentic Nordic Taste: Features freshly ground cardamom in the dough for that genuine Swedish bakery aroma.
- Impossibly Soft Texture: Long kneading and proper butter incorporation ensure pillowy, melt-in-your-mouth buns.
- Gorgeous Presentation: Traditional knot-shaping technique delivers stunning bakery-quality aesthetics with zero rolling pin mistakes.
Success guaranteed: Follow the exact proofing temperatures and butter softening guidelines for foolproof results every time.
Recipe overview
Prep: 90 min | Cooking: 45 min | Difficulty: Medium | Portions: 12 | Type: Dessert & Pastry | Origin: Swedish
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the yeast dough – 25 min
Appliances: Stand mixer with dough hook, measuring scale, bowl
1. Warm 250 ml of milk to lukewarm (approx. 37 °C). Crumble 25 g of fresh yeast into a large mixing bowl, pour in the warm milk, and stir until the yeast is completely dissolved. Add 75 g of caster sugar, 5 g of freshly ground cardamom, and 5 g of salt. Gradually incorporate 600 g of wheat flour while kneading with a stand mixer at medium speed for 10 minutes. Add 100 g of softened butter in small cubes, continuing to knead for another 10 minutes until the dough is smooth, glossy, and easily pulls away from the sides of the bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for 45 minutes until doubled in volume.
VKB: Visual check: The dough must be elastic, spring back slightly when poked, and pass the windowpane test without tearing prematurely.
Before moving to the next step:
Ensure the milk is not too hot (above 40 °C), otherwise it will kill the yeast and prevent the dough from rising.
Phase 2: Preparing the cinnamon filling – 10 min
Appliances: Small mixing bowl, spatula
2. While the dough is proofing, prepare the filling. In a small mixing bowl, combine 100 g of very soft room-temperature butter with 80 g of soft light brown cane sugar and 15 g of high-quality ground Ceylon cinnamon. Mix vigorously with a spatula until smooth, creamy, and completely homogenous with no lumps of butter remaining. Keep the mixture at room temperature so it remains easily spreadable.
VKB: Visual check: The filling should resemble a spreadable paste with an even brown color and rich aroma.
Before moving to the next step:
Do not melt the butter in a microwave; melted butter will make the dough greasy and leak out during rolling.
Phase 3: Rolling and filling the dough – 20 min
Appliances: Rolling pin, work surface, offset spatula
3. Punch down the risen dough and turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a large rectangle measuring approximately 40 x 50 cm with an even thickness of about 5 mm. Using an offset spatula, spread the prepared butter-cinnamon filling evenly across the entire surface of the dough rectangle, leaving a small 1 cm border clean along one of the long edges.
VKB: Visual check: The filling must cover the rectangle right to the edges so every bite contains cinnamon flavor.
Before moving to the next step:
Ensure the dough thickness is uniform to prevent thin spots that might tear when folding and shaping.
Phase 4: Shaping traditional Swedish knots – 25 min
Appliances: Bench scraper, sharp knife
4. Fold the dough rectangle in thirds like a letter (bring the bottom third up, then fold the top third down over it). Using a sharp knife or bench scraper, cut the folded dough across into 12 equal strips, each about 3 cm wide. Take one strip, twist it 2 to 3 times like a corkscrew, then wrap it around your index and middle fingers to form a knot, tucking the loose end neatly underneath the bun. Place the shaped knots onto baking trays lined with parchment paper, leaving ample space between them.
VKB: Visual check: Each knot must be secure and compact so it holds its shape during the second proofing phase.
Before moving to the next step:
Tuck the ends firmly underneath the base of each bun, otherwise they will unspool and flatten out in the oven.
Phase 5: Second proofing and egg wash – 35 min
Appliances: Pastry brush, small bowl
5. Cover the shaped buns with a damp kitchen towel and let them undergo a second proofing in a warm area for 30 minutes until puffy and light. Whisk 1 free-range egg in a small bowl until smooth. Using a pastry brush, gently brush the surface of each risen bun with the beaten egg, then generously sprinkle 30 g of coarse Swedish pearl sugar over the top of every bun.
VKB: Visual check: The buns should look pillowy, increase significantly in size, and retain a light indentation when touched gently.
Before moving to the next step:
Apply the egg wash gently so as not to deflate the delicate risen dough structure.
Phase 6: Baking and cooling – 20 min
Appliances: Oven, wire cooling rack
6. Preheat your oven to 220 °C (conventional top and bottom heat). Place the baking trays into the preheated oven and bake the buns for 12 to 15 minutes until they achieve a rich golden-brown color and the kitchen is filled with a sweet cinnamon aroma. Remove the baked Kanelbullar from the oven and transfer them immediately to a wire cooling rack to cool completely before serving.
VKB: Visual check: The buns should be deeply golden on top and bottom, sounding hollow when tapped lightly on the base.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stand mixer | 4.5-litre bowl | Hand mixer with dough hooks or manual kneading | Insufficient gluten development if kneaded by hand |
| Rolling pin | 40 cm length | Glass bottle | Uneven dough thickness |
| Baking tray | Standard oven tray | Large roasting pan | Overcrowding causing buns to stick together |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 12 portions |
|---|---|---|---|
| Energy | 358.0 kcal | 340.0 kcal | 4080.0 kcal |
| Fat | 15.3 g | 14.5 g | 174.0 g |
| of which saturates | 9.5 g | 9.0 g | 108.0 g |
| Carbohydrates | 49.3 g | 46.8 g | 561.6 g |
| of which sugars | 16.8 g | 16.0 g | 192.0 g |
| Protein | 6.5 g | 6.2 g | 74.4 g |
| Salt | 0.5 g | 0.5 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Grind whole cardamom pods just before mixing the dough to maximize volatile aromatic oils.
- Tip 2: Use high-protein bread flour (around 12-13% protein) to achieve a resilient dough that supports the heavy butter filling without tearing.
- Tip 3: Ensure butter for the filling is genuinely soft (pomade consistency) rather than melted for proper layering.
- Tip 4: Freeze baked buns immediately after cooling to preserve their fresh bakery moisture; reheat briefly before serving.
Scientific background
Yeast fermentation produces carbon dioxide gas, which is trapped by the elastic gluten network formed during prolonged kneading. The inclusion of fat (butter) tenderizes the crumb by coating protein strands, preventing excessive toughness while delivering rich mouthfeel. Cardamom contains essential oils like terpinyl acetate, which synergize exceptionally well with the warm sweet notes of cinnamon and caramelized sugars during baking.
Fine Dining – Professional techniques
- Plate composition: Serve a single warm knot centered on a minimalist ceramic plate dusted lightly with extra pearl sugar.
- Textural contrasts: Crispy exterior pearl sugar contrasting with pillowy, soft yeast crumb and melting cinnamon butter center.
- Temperature contrast: Serve warm alongside cold vanilla bean crème anglaise or chilled fresh milk.
- Aromatic garnishes: Garnish the plate with a fresh green cardamom pod and a dusting of cinnamon powder.
Sensory radar
- Appearance: Golden-brown twisted knots topped with glistening white pearl sugar crystals.
- Aroma: Intense warm cinnamon combined with exotic freshly ground cardamom and rich butter.
- Taste: Sweet, buttery, and spiced with a harmonious balance of cinnamon and cardamom warmth.
- Texture: Incredibly soft, fluffy, and tender crumb with a moist spiraled filling.
Pairing
- BEER: Belgian Dubbel with caramel and dark fruit notes
- WINE: Late harvest Riesling with residual sweetness
- NON-ALCOHOLIC: Freshly brewed Swedish filter coffee or cold whole milk
Various preparation variants
- Kanelbulle Längd: Bake the twisted dough as a single large braided wreath instead of individual buns.
- Cardamom Spiced Buns (Kardemummabullar): Increase ground cardamom threefold and omit cinnamon for a pure cardamom-focused pastry.
Allergens and dietary information
Contains: Gluten, milk, eggs • Gluten: Contains wheat flour • Not suitable for: Vegans, lactose intolerant individuals
Suitable for
Vegetarians, coffee breaks, afternoon snacks, weekend baking projects, festive celebrations
Substitution catalog
- Fresh yeast: Active dry yeast (use 1/3 of the weight, approx. 8 g)
- Cow’s milk: Oat milk or almond milk for a dairy-free dough alternative
FAQ
Why did my buns turn out dry and tough?
Dry buns are usually caused by adding too much flour during kneading or over-baking. Always measure flour by weight rather than volume and keep a close eye on baking time.
Can I prepare the dough the night before?
Yes! You can let the shaped buns undergo their second proofing overnight in the refrigerator. Bake them straight from the fridge in the morning, adding a few extra minutes to the baking time.
What is Swedish pearl sugar and can I substitute it?
Swedish pearl sugar consists of large, hard sugar grains that do not melt during high-temperature baking. If unavailable, you can substitute crushed sugar cubes or coarse sanding sugar.
How do I keep the buns soft after baking?
Store cooled buns in an airtight container at room temperature for up to 2 days, or freeze them immediately once cooled to lock in moisture.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: The standard recipe batch yields 12 generous buns, which is perfect for a small gathering. For 16 guests, simply scale the recipe up by 33%. • 20+ people: When baking for large crowds, prepare two separate dough batches rather than doubling a single batch in your mixer to ensure proper mechanical kneading and gluten development.
Sides and Serving
- Freshly brewed filter coffee – classic Swedish fika pairing (not included in the recipe)
- Chilled whole milk – enhances the buttery richness of the pastry (not included in the recipe)
Serving: Serve warm on a rustic wooden board or individual ceramic plates, accompanied by hot coffee or tea.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Warm in a preheated oven at 160 °C for 5 minutes or microwave for 15 seconds to restore fresh-baked softness.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Adding too much flour: Adding excess flour during kneading makes the dough dense and heavy rather than light and airy.
- Using boiling milk for yeast: Hot milk kills the live yeast cultures, preventing the dough from rising.
- Melted filling butter: Using melted butter instead of soft room-temperature butter causes the filling to leak out during baking.
- Insecure knot shaping: Failing to tuck the ends underneath the bun causes them to unspool in the oven.