Looking for the best recipe for Swedish Cinnamon Buns (Kanelbullar)? These buns are pillowy soft inside, warmly spiced with cardamom and swirled with a buttery cinnamon-sugar filling. They capture the classic bakery texture and flavor—perfect for fika, breakfast, or an indulgent snack.
A Quick Look at the Recipe
- ✅ Recipe Name: Swedish Cinnamon Buns (Kanelbullar)
- ⏰ Prep Time: 45 minutes plus about 2 hours 45 minutes rising time
- 🔥 Bake Time: 12–14 minutes
- 👥 Yield: 12 buns
- 👩🍳 Expert tip: Grind whole cardamom seeds for superior flavor
- ⭐️ What makes it special: Uses the tangzhong method to produce extra-soft, long-lasting buns
Why You’ll Love this Recipe
- ♥️ Exceptionally soft, tender crumb thanks to the tangzhong roux method.
- ♥️ Authentic flavor from freshly ground cardamom and a rich, buttery cinnamon filling.
- ♥️ Attractive, bakery-style buns that are surprisingly simple to shape.
Swedish Cinnamon Buns, or Kanelbullar, are a beloved Scandinavian pastry characterized by their spiral shape and warm spices. They pair beautifully with coffee in the Swedish tradition of fika—a relaxed coffee break that often highlights baked goods.
This recipe sits alongside other classic Nordic buns and is straightforward to make at home. The tangzhong step gives these buns a pillowy lift and helps them stay fresh longer than many traditional recipes.
⭐️⭐️⭐️⭐️⭐️ “I have tried multiple versions of Swedish cinnamon buns, and my family has declared this to be their favorite version. The tangzhong method truly makes a dramatic difference!” — Patrick
Ingredients
- Cardamom seeds flavor the dough—freshly ground is best.
- Instant yeast (or active dry yeast, see substitutions).
- Pearl sugar provides a traditional crunchy topping.
See the full ingredient list and amounts in the recipe card below.
Substitutions
- Use a plant-based milk instead of whole milk for a dairy-free version.
- To swap active dry yeast for instant, dissolve active dry yeast in the warm milk and let it proof for about 10 minutes before adding to the dough.
- If you don’t have pearl sugar, crushed sugar cubes or coarse sugar can be used as a topping.
Equipment Needed
- Spice grinder or mortar and pestle to grind cardamom seeds
- Stand mixer with dough hook (or knead by hand)
- Rolling pin
- Offset spatula (helpful for spreading the filling)
- Pizza wheel or sharp knife
- Two rimmed baking sheets
- Parchment paper
- Pastry brush for egg wash
How to Make Swedish Cinnamon Buns (Kanelbullar)
- Prepare the tangzhong: whisk water, milk and flour in a small saucepan. Cook over medium heat, whisking constantly, until it thickens to a smooth paste. Remove from heat and let cool to room temperature.
- Make the dough: combine flour, sugar, yeast, salt and freshly ground cardamom. Add cooled melted butter, warm milk, egg and the cooled tangzhong. Mix and knead (stand mixer with dough hook or by hand) until smooth. Let dough rise until about 1½–2 times its size.
- Prepare the filling by combining softened butter, a little flour, brown sugar, cinnamon and a pinch of salt into a spreadable paste. Roll the risen dough into a roughly 16 × 20-inch rectangle and spread the filling evenly across the surface.
- Fold the dough into thirds along the long side (like a business letter). Press gently to seal and roll slightly to flatten.
- Cut the folded dough into 12 equal strips.
- Twist each strip and wind it into a bun shape, tucking the end through the center. Place on parchment-lined baking sheets, cover, and let rise about 45 minutes. Brush with egg wash and sprinkle with pearl sugar.
- Bake at 400°F (about 200°C) for 12–14 minutes, until golden brown.
- Cool briefly on a wire rack and enjoy warm or at room temperature.
Expert Tips
- Don’t skip the tangzhong. Cooking a small roux of flour and liquid gives the dough extra hydration and creates a softer, longer-lasting bun.
- Grind whole cardamom yourself. Freshly ground cardamom delivers a more vivid, bakery-authentic flavor than pre-ground spice.
- Roll on an unfloured surface. A slightly tacky surface helps the dough stay put while rolling. Use a dough scraper to loosen the dough if it sticks.
- If the dough becomes too soft to shape, chill it briefly. A short rest in the refrigerator firms the dough and makes twisting and shaping much easier.
Recipe FAQs
Decorticated cardamom seeds (already removed from their pods) are ideal—grind them just before use. Pre-ground cardamom can work in a pinch but the aroma and flavor are less vibrant.
Tangzhong is made by cooking a small portion of flour with water and/or milk until it forms a thick paste. This gelatinizes the flour starches so the dough can absorb more liquid, which gives a higher rise and a softer, moister crumb.
Yes. You can let the dough rise, refrigerate for up to 24 hours before shaping, or shape the buns and refrigerate overnight. Allow them to come to room temperature for about 45 minutes before baking.
Keep cooled buns in an airtight container at room temperature for up to 48 hours. For longer storage, freeze cooled buns in a freezer-safe container for up to three months.
Cinnamon Bun Day is celebrated on October 4 in Sweden, when bakeries and homes often bake and enjoy cinnamon buns.
What to Serve with Swedish Cinnamon Buns
A freshly brewed cup of coffee is the traditional pairing, but these buns are also lovely with tea, spiced hot chocolate, or mulled wine-style glögg for a seasonal treat. For a fika spread, add crispbread and cheese, a couple of Swedish cookies, and fresh berries.
More Iconic Swedish Baked Goods to Try at Home
If you enjoy Kanelbullar, explore other Nordic favorites such as cardamom buns, sticky chocolate cake (kladdkaka), apple cake with cardamom, and no-bake chocolate oat balls. These recipes share a love of warm spices and simple, comforting techniques.
If you try this Swedish Cinnamon Buns (Kanelbullar) recipe, please leave a star rating and a comment to share how they turned out. I love hearing from bakers!
Recipe
Swedish Cinnamon Buns (Kanelbullar)
Traditional Swedish cinnamon buns made with a sweet, buttery cardamom dough and a brown sugar cinnamon filling. Golden outside and soft inside—cinnamon bun perfection.
Prep Time: 45 minutes (plus rising time)
Cook Time: 12–14 minutes
Rising Time: about 2 hours 45 minutes total
Servings: 12 buns
Calories: ~261 kcal per bun
Ingredients
For the tangzhong:
- 5 tablespoons water
- 5 tablespoons whole milk
- 3 tablespoons all-purpose flour
For the dough:
- 6 tablespoons melted unsalted butter, cooled
- 1/2 cup whole milk, slightly warm
- 2 teaspoons instant yeast
- 1 teaspoon freshly ground cardamom (or 1 teaspoon ground cardamom)
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 3 cups + 2 tablespoons all-purpose flour
- 1 large egg
- All of the cooled tangzhong
For the filling:
- 5 tablespoons soft unsalted butter
- 1 teaspoon all-purpose flour
- Pinch of salt
- 3 tablespoons packed light brown sugar
- 2 teaspoons ground cinnamon
For the egg wash and topping:
- 1 large egg + 1 tablespoon water, beaten
- Pearl sugar for topping
Instructions
- Make the tangzhong: Whisk water, milk and flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 1–2 minutes). Remove and cool.
- While the tangzhong cools, combine the dry dough ingredients. Add melted cooled butter, warm milk, egg and the cooled tangzhong. Mix and knead until the dough is smooth and elastic.
- Let the dough rise, covered, until about 1½–2 times its original size (timing depends on room temperature).
- Prepare the filling by mixing butter, flour, salt, brown sugar and cinnamon into a spreadable paste.
- Preheat oven to 400°F (200°C). Roll the risen dough into a 16 × 20-inch rectangle. Spread the filling evenly over the dough.
- Fold the dough into thirds along the long side, then cut into 12 equal strips.
- Twist each strip and coil it into a bun, tucking the end through the center. Place on parchment-lined baking sheets, cover, and let rise about 45 minutes.
- Brush with egg wash and sprinkle with pearl sugar. Bake one sheet at a time for 12–14 minutes until golden brown. Cool slightly on a wire rack and serve.
Notes
To substitute active dry yeast: Proof it in warm milk for 10 minutes before adding. Amounts remain the same.
Make ahead: Let the dough rise, then refrigerate up to 24 hours before shaping, or shape the buns and refrigerate overnight. Bring to room temperature for about 45 minutes before baking.
Storage and freezing: Store in an airtight container at room temperature for up to 2 days. Freeze cooled buns for up to 3 months; reheat in a low oven until warmed through.