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Kanelbulle Recipe

Swedish · Dessert · 42 min total

Kanelbullar are classic Swedish cinnamon buns, known for their light, fluffy texture and aromatic cardamom and cinnamon filling. This recipe yields authentic, bakery-style buns perfect for fika.

Ingredients

• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 1/2 cup warm milk (110°F)
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, softened (for filling)
• 1/2 cup packed brown sugar
• 1 tbsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp pearl sugar (for topping)

Instructions

1. In a small bowl, dissolve yeast in warm water and let stand 5 minutes until foamy.
2. In a large bowl, combine warm milk, granulated sugar, salt, cardamom, egg, and melted butter. Add yeast mixture and stir. Gradually add flour, mixing until a soft dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
4. Punch down dough and roll out on a floured surface into a 12x18-inch rectangle. Spread softened butter over dough. Mix brown sugar and cinnamon; sprinkle evenly over butter.
5. Roll dough tightly from the long side into a log. Cut into 16 equal slices. Place slices cut-side up in a greased 9x13-inch baking pan or on parchment-lined baking sheets, spacing apart.
6. Cover and let rise until puffy, about 30 minutes. Preheat oven to 375°F.
7. Brush buns with beaten egg and sprinkle with pearl sugar. Bake for 10-12 minutes until golden brown. Cool on a wire rack.

Tips

• For extra flavor, add a pinch of cardamom to the dough and filling.
• Serve warm with coffee or tea. Store in an airtight container at room temperature for up to 3 days.
• Freeze unbaked buns after shaping; thaw and let rise before baking.

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