About this Dish
The Swedish cinnamon bun — softer and more cardamom-scented than other cinnamon rolls, tied into a distinctive knot shape, topped with pearl sugar. Sweden has an official Cinnamon Bun Day on October 4th. The kardamumma (cardamom) in the dough is what makes it uniquely Swedish. Eaten with coffee in the daily fika ritual that structures Swedish working life.
IngredientsServes 8
🥛Whole milk, 300ml lukewarm
🧈Unsalted butter, 100g melted and cooled
🍬Caster sugar, 75g
🌾Plain flour, 500g plus extra for dusting
🫙Dried yeast, 7g (one sachet)
🌿Ground cardamom, 2 tsp (freshly ground if possible)
🥚1 large egg, beaten (for glazing)
🟤Soft unsalted butter, 75g (for filling)
🍂Ground cinnamon, 2 tsp (for filling)
🤍Pearl sugar, 2 tbsp (for topping)
Method
1
Mix the lukewarm milk, melted butter, sugar, yeast, and cardamom together in a large bowl. Add the flour gradually and mix until a soft dough forms, then knead for about 8–10 minutes on a lightly floured surface until smooth and slightly tacky. Place back in the bowl, cover with a clean cloth, and leave to rise in a warm spot for 1 hour until doubled in size.2
While the dough rises, make your filling by beating together the soft butter, cinnamon, and a tablespoon of sugar until it forms a smooth, spreadable paste.3
Turn the risen dough out onto a floured surface and roll it into a large rectangle roughly 40x30cm. Spread the cinnamon butter evenly across the entire surface right to the edges, then fold the dough in half lengthways so you have a long double-layered strip.4
Cut the strip into 12 equal pieces. To shape each knot, stretch the piece slightly, then twist it a few times and wrap it around two fingers before tucking the end underneath — it doesn't need to be perfect, rustic knots are part of the charm. Place each bun on a baking tray lined with parchment, leaving space between them.5
Cover the shaped buns loosely with cling film and leave to prove for another 30–45 minutes until puffed and pillowy. Preheat your oven to 200°C (180°C fan).6
Brush each bun generously with beaten egg and scatter pearl sugar on top. Bake for 10–12 minutes until golden brown — they should look deep golden but stay soft, so don't over-bake.7
Leave to cool on a wire rack for at least 10 minutes before eating. Kanelbullar are best enjoyed slightly warm alongside a strong cup of coffee for a proper Swedish fika moment.User Reviews
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