Summary: Traditional Swedish cinnamon rolls made from rich yeast dough with a buttery cinnamon filling, sprinkled with pearl sugar, and served with coffee. Preparation time 3 hours (including proofing), 12 servings.
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Category: Desserts, Bread and Pastry
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Quick overview
- Dish: Swedish cinnamon rolls made from yeast dough with a buttery cinnamon filling, often sprinkled with pearl sugar and served with coffee.
- Category: Desserts, Bread and Pastry
- Cuisine: Swedish
- Main ingredient: all-purpose flour, 4 cups (unbleached)
- Guide: 12 Most Popular Scandinavian Dishes: Favorite Recipes of Scandinavian Cuisine
- Total time: 180 minutes (120 min prep + 60 min cooking)
- Difficulty: Medium
- Servings: 12 (Serving weight: 110 g)
- Key technique: Yeast dough fermentation and knotting
- Preparation types: Baking, kneading
- Dietary info & Allergens: Contains gluten, dairy, eggs
- Suitable for: Vegetarians, coffee breaks, family gatherings
- Nutritional values (per 1 serving): 340 kcal, Protein: 6.5 g, Fat: 14.0 g, Carbs: 48.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Filter coffee, cold milk, black tea
- In a nutshell: Soft, cardamom-scented yeast buns filled with rich butter and cinnamon, topped with crunchy pearl sugar.
- Last updated: 2025-05-15
WAGUU says: “The secret to authentic Swedish cinnamon buns lies in the hint of freshly ground cardamom in the dough and shaping them into traditional knots rather than simple spirals.”
Key facts
| Prep time: | 120 minutes |
| Cooking time: | 60 minutes |
| Temperature: | 425 °F (220 °C) |
| Number of servings: | 12 servings |
In a nutshell
Experience the comforting tradition of Swedish fika with these golden, fragrant cinnamon rolls. Crafted from a tender, cardamom-infused yeast dough and wrapped around a decadent buttery cinnamon filling, every bite delivers a perfect balance of spice and sweetness.
Ingredients
Base servings: 12 servings • Serving weight: 110 g
| Ingredient | Quantity | Quality |
|---|---|---|
| all-purpose flour | 4.0 cups | unbleached |
| whole milk | 1.0 cup | lukewarm |
| active dry yeast | 2.25 tsp | standard dry |
| granulated sugar | 0.33 cup | fine white |
| unsalted butter | 0.5 cup | softened |
| ground cardamom | 1.0 tsp | freshly ground |
| salt | 0.5 tsp | fine sea salt |
| egg | 1.0 pc | room temperature |
| unsalted butter | 0.33 cup | for filling, softened |
| ground cinnamon | 2.0 tbsp | Ceylon cinnamon |
| granulated sugar | 0.5 cup | for filling |
| pearl sugar | 2.0 tbsp | Swedish pearl sugar |
Why you’ll love this recipe
- Authentic Flavor: Features traditional freshly ground cardamom in the dough for an unmistakable Nordic aroma.
- Perfect Texture: Enriched yeast dough yields pillowy soft rolls that stay fresh for days.
- Cultural Experience: Brings the beloved Swedish coffee break culture directly to your kitchen.
Success guaranteed: Following the exact proofing times and kneading instructions ensures light, fluffy rolls every single time.
Recipe overview
Prep: 120 min | Cooking: 60 min | Difficulty: Medium | Servings: 12 | Type: Dessert | Origin: Swedish
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing and Kneading the Yeast Dough – 35 min
Appliances: Stand mixer, microwave
1. Warm 1.0 cup of whole milk to 105–110 °F (40–43 °C). Dissolve 2.25 tsp of active dry yeast and 0.33 cup of granulated sugar in the warm milk. Let it stand for 5 minutes until frothy. Add 4.0 cups of all-purpose flour, 1.0 tsp of ground cardamom, 0.5 tsp of salt, 1.0 pc of egg, and 0.5 cup of softened unsalted butter to the bowl. Attach the dough hook attachment to the stand mixer and knead on medium speed for 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
CP: The dough should be slightly tacky but manageable and spring back when pressed gently.
Before moving to the next step:
Ensure the milk is not too hot, otherwise, it will kill the yeast and prevent the dough from rising properly.
Phase 2: First Proofing – 60 min
Appliances: Oven (off with light on)
2. Form the kneaded dough into a smooth ball and place it in a large lightly greased bowl. Cover the bowl tightly with plastic wrap or a clean damp kitchen towel. Place the bowl in a warm, draft-free environment such as an unheated oven with the internal oven light turned on. Allow the dough to ferment and rise undisturbed for 60 minutes, or until it has doubled in physical volume.
CP: Press two fingers about half an inch into the dough; if the indentation remains, proofing is complete.
Before moving to the next step:
Do not rush the rising time; proper fermentation creates the signature airy texture of Swedish buns.
Phase 3: Preparing the Filling – 15 min
Appliances: Small bowl, spatula
3. In a clean mixing bowl, combine 0.33 cup of softened unsalted butter with 0.5 cup of granulated sugar and 2.0 tbsp of ground cinnamon. Use a rubber spatula or hand mixer to blend the ingredients thoroughly until a smooth, uniform, and spreadable paste forms. Set the filling mixture aside at room temperature.
CP: The butter must be completely softened so it spreads evenly across the dough without tearing it.
Before moving to the next step:
Avoid melting the butter completely; liquefied butter will soak into the flour instead of creating a layered filling.
Phase 4: Rolling, Filling, and Knotting – 30 min
Appliances: Rolling pin, sharp chef knife
4. Punch down the risen dough and turn it out onto a lightly floured work surface. Roll the dough out into a large rectangle measuring approximately 12×18 inches. Spread the cinnamon butter filling evenly across the entire surface of the dough rectangle. Fold the top third of the dough down to the center, then fold the bottom third up over it like a letter. Cut the folded dough crosswise into 12 equal strips. Cut each strip lengthwise down the center almost to the top, twist the two strands together, and tie them into a neat knot, tucking the ends underneath.
CP: Each strip should be uniformly twisted so the filling stays securely locked inside during baking.
Before moving to the next step:
Ensure the knots are tucked securely underneath to prevent them from unraveling while proofing and baking.
Phase 5: Second Proofing and Topping – 45 min
Appliances: Baking sheet, pastry brush
5. Arrange the shaped cinnamon knots on a large baking sheet lined with parchment paper, leaving space between each roll. Cover loosely with a kitchen towel and let them rise for 45 minutes until puffy. Preheat your oven to 425 °F (220 °C). Gently brush the surface of each risen roll with a little remaining milk and sprinkle generously with 2.0 tbsp of Swedish pearl sugar.
CP: Pearl sugar adds the characteristic crunch and authentic Scandinavian visual appeal without melting in the oven.
Before moving to the next step:
Make sure the oven is fully preheated to 425 °F (220 °C) before placing the baking sheet inside.
Phase 6: Baking and Cooling – 15 min
Appliances: Oven, wire cooling rack
6. Bake the cinnamon rolls in the preheated oven at 425 °F (220 °C) for 12 to 15 minutes, or until the surfaces turn a deep golden brown. Remove the baking sheet from the oven and transfer the hot rolls onto a wire cooling rack. Allow them to cool for 15 minutes before serving alongside freshly brewed filter coffee.
CP: The internal temperature of the baked rolls should reach 190 °F (88 °C) for complete doneness.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Stand mixer | 5 qt bowl capacity | Hand mixer with dough hooks | Overworking motor |
| Rolling pin | 12-inch length | Smooth glass bottle | Uneven dough thickness |
| Baking sheet | 13×18 inches | Two smaller baking pans | Crowding and uneven baking |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 12 servings |
|---|---|---|---|
| Energy | 309.1 kcal | 340.0 kcal | 4080.0 kcal |
| Fat | 12.7 g | 14.0 g | 168.0 g |
| of which saturates | 7.5 g | 8.2 g | 98.4 g |
| Carbohydrates | 43.6 g | 48.0 g | 576.0 g |
| of which sugars | 14.5 g | 16.0 g | 192.0 g |
| Protein | 5.9 g | 6.5 g | 78.0 g |
| Salt | 1.0 g | 1.1 g | 13.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Grind whole green cardamom pods right before mixing for maximum fragrance and flavor depth.
- Tip 2: Incorporate room temperature butter gradually during kneading to achieve optimal gluten structure.
- Tip 3: Use Swedish pearl sugar rather than standard granulated sugar for the authentic bakery look and texture.
- Tip 4: Serve freshly baked rolls warm alongside a hot mug of black filter coffee.
Scientific background
Yeast fermentation produces carbon dioxide gas which becomes trapped within the elastic gluten network created by kneading wheat flour proteins. This gaseous expansion creates the soft, cellular crumb structure characteristic of sweet enriched buns. High baking temperatures trigger the Maillard reaction between amino acids and reducing sugars, resulting in the golden-brown crust.
Fine Dining – Professional techniques
- Plate composition: Present a single warm cinnamon knot on a minimalist white ceramic plate with a light dusting of pearl sugar.
- Texture contrasts: Soft, pillowy interior crumb contrasted with the crunchy pearl sugar topping.
- Temperature contrast: Served warm from the oven alongside cold, fresh whole milk.
- Aromatic garnishes: Grated fresh cardamom pod resting beside the plate.
Sensory radar
- Appearance: Golden-brown twisted knots topped with sparkling white pearl sugar.
- Aroma: Rich buttery fragrance infused with warm cinnamon and sweet cardamom.
- Taste: Perfectly balanced sweetness with warm spiced butter notes.
- Texture: Incredibly tender, moist, and fluffy crumb structure.
Pairing
- BEER: Belgian Dubbel (complements caramel and spice notes)
- WINE: Late Harvest Riesling
- NON-ALCOHOLIC: Freshly brewed Swedish filter coffee or cold whole milk
Various preparation methods
- Traditional Spiral Cut: Roll the dough into a cylinder and slice into rounds instead of knotting.
- Cardamom Cream Buns: Slice baked plain buns horizontally and fill with almond paste and whipped cream (Semla style).
Allergens and dietary information
Contains: Gluten, dairy, eggs • Gluten: Contains wheat flour • Not suitable for: Vegan, lactose-intolerant diets
Suitable for
Afternoon coffee breaks, family breakfast gatherings, festive holiday brunches, and casual entertaining.
Substitution guide
- Whole milk: Plant-based oat milk or almond milk
- Unsalted butter: Plant-based vegan butter stick
FAQ
Why do Swedish cinnamon rolls use cardamom?
Cardamom is a staple spice in Nordic baking, adding a distinct floral and warm aromatic complexity that complements cinnamon.
Can I freeze the baked cinnamon rolls?
Yes, freeze baked rolls in an airtight container for up to 3 months and reheat in a warm oven before serving.
What is Swedish pearl sugar and where can I find it?
Swedish pearl sugar consists of hard, opaque white sugar nibs that do not melt during high-temperature baking. It is available in specialty grocery stores or online.
Why did my dough fail to rise?
The milk was likely too hot and killed the active dry yeast, or the ambient room temperature during proofing was too cold.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare one and a half batches, using two baking sheets in the oven simultaneously. • 20+ people: Divide the dough preparation into two separate mixing bowls to avoid overloading your stand mixer.
Sides and serving
- Freshly brewed filter coffee – Provides a wonderful bitter contrast to the sweet pastry (not included in the recipe)
- Cold whole milk – Enhances the buttery richness of the rolls (not included in the recipe)
Serving: Serve warm on individual ceramic plates alongside a steaming cup of coffee.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Warm in a preheated oven at 350 °F (175 °C) for 5 minutes.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Killing the yeast – Using milk that is too hot will destroy the yeast cells and stop the dough from rising.
- Over-flouring the dough – Adding too much flour results in dense, dry rolls rather than light and fluffy buns.
- Melting the filling butter – Completely melted butter absorbs into the flour instead of forming a rich layered paste.
- Skipping the second proof – Rushing the final rise leaves the rolls heavy and compact after baking.