Swedish Kanelbullar: Soft Cardamom Cinnamon Buns

Why You’ll Love This Recipe

• Authentic Swedish flavor: a soft, cardamom-scented dough and buttery cinnamon swirls.
• Approachable method with clear timing, temperatures, and shaping guidance.
• Not too sweet—pearl sugar and optional syrup add just the right sparkle and shine.
• Perfect for coffee breaks, brunch, or gifting fresh from the oven.

Grocery List

• Produce: Optional: 1 orange or lemon for zest (nice in syrup)
• Dairy: Whole milk, unsalted butter, 2 large eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, instant or active dry yeast, ground cinnamon, green cardamom pods or ground cardamom, fine sea salt, Swedish pearl sugar (or crushed sugar cubes)

Full Ingredients

For the Dough

• 250 ml whole milk (1 cup), warmed to 105°F/40°C
• 75 g granulated sugar (1/3 cup)
• 7 g instant yeast (2 1/4 tsp) or 9 g active dry yeast (2 3/4 tsp)
• 1 large egg, room temperature
• 500 g all-purpose flour (about 4 cups), plus a little extra for dusting
• 2 tsp ground cardamom (freshly ground from pods preferred)
• 1 tsp fine sea salt
• 75 g unsalted butter, very soft (5 tbsp)

For the Cinnamon Filling

• 85 g unsalted butter, very soft (6 tbsp)
• 100 g light brown sugar, packed (1/2 cup)
• 2 tbsp ground cinnamon
• 1/2 tsp ground cardamom (optional but delicious)
• Pinch fine sea salt

For Egg Wash & Topping

• 1 large egg
• 1 tbsp milk (or water)
• 3 tbsp Swedish pearl sugar (30–40 g)

Optional Cardamom Syrup (for shine)

• 60 ml water (1/4 cup)
• 50 g granulated sugar (1/4 cup)
• 4 green cardamom pods, lightly crushed (or 1/4 tsp ground cardamom)
• Optional: 2–3 strips of orange or lemon zest

Step-by-Step Instructions

Step 1: Warm the milk and start the dough

Warm the milk to 105°F/40°C. In the bowl of a stand mixer, whisk the warm milk with the granulated sugar. Sprinkle in the yeast. If using active dry yeast, let it stand until foamy, 5–10 minutes. If using instant yeast, you can proceed immediately.

Whisk in the egg and ground cardamom. Add about half the flour and mix to form a thick batter. Add the remaining flour and the salt. Switch to the dough hook (or knead by hand) and mix until the flour is mostly incorporated, 2–3 minutes. With the mixer running, add the 75 g very soft butter in small pieces and knead until the dough is smooth, slightly tacky, and elastic, 8–10 minutes (6–8 minutes in a mixer). The dough should clear the sides of the bowl but cling slightly to the bottom.

Step 2: First rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly and let rise at warm room temperature until doubled, 60–75 minutes. If your kitchen is cool, give it up to 90 minutes.

Step 3: Make the cinnamon filling

In a small bowl, cream together the 85 g very soft butter, brown sugar, cinnamon, 1/2 tsp cardamom (if using), and a pinch of salt until smooth and spreadable. Keep at room temperature so it stays soft.

Step 4: Roll, fold, and shape the knots

Turn the risen dough onto a lightly floured surface and gently deflate. Roll into a rectangle about 14×18 inches (35×45 cm), roughly 1/4 inch (5–6 mm) thick. Spread the cinnamon filling evenly all over, leaving a 1/2-inch (1 cm) border on one long side.

Fold the dough into thirds like a letter: lift the long edge without the border up over the center, then fold the bordered edge over the top to seal. Lightly roll to smooth and lengthen to about 8–9 inches wide (20–23 cm).

Using a sharp knife or pizza wheel, cut the dough into 5/8-inch (1.5 cm) wide strips. Take one strip and slit it lengthwise down the center, leaving the top 1/2 inch (1 cm) uncut so you have two “legs”. Twist the two legs together, then wrap into a loose knot, tucking the end underneath. Place on parchment-lined baking sheets, spacing about 2 inches (5 cm) apart. Repeat with remaining strips.

Alternative shape: Roll the filled rectangle up from a long edge into a log. Slice into 1 1/2-inch (4 cm) spirals and place cut-side up in paper bun cups or on a tray.

Step 5: Proof the buns

Cover the trays lightly and let the buns rise until noticeably puffy, 30–45 minutes. During the last 20 minutes of proofing, preheat the oven to 425°F (220°C) with a rack in the center.

Step 6: Egg wash, sugar, and bake

Whisk the egg with 1 tablespoon milk. Lightly brush the buns with egg wash, then generously sprinkle with Swedish pearl sugar. Bake one tray at a time for 10–12 minutes, rotating the tray halfway, until the buns are deep golden and the centers read about 200°F (93°C). Transfer to a wire rack.

Step 7: Finish with syrup and serve warm

For a glossy finish, simmer the water, sugar, and crushed cardamom pods (and citrus zest, if using) for 2 minutes. Strain. Brush the hot buns lightly with the syrup. Cool 10 minutes—then enjoy warm with coffee.

Pro Tips

• Use freshly ground cardamom: crack green pods and grind the seeds for the most aromatic dough.
• Add the butter after the dough comes together. This builds gluten first and keeps the crumb tender and stretchy.
• Keep the dough slightly tacky. Over-flouring leads to dense buns.
• Bake hot and fast for swirly, layered buns with caramelized edges and a soft center.
• If your oven runs hot or darkens quickly, drop to 410°F/210°C and extend baking a minute or two.

Variations

• Almond Cardamom: Replace half the filling’s brown sugar with 1/3 cup (75 g) almond paste, crumbled and beaten into the butter.
• Vegan Kanelbullar: Use plant milk, vegan butter, and brush with aquafaba (3 tbsp) instead of egg wash; proceed as written.
• Apple-Cinnamon: Add 1 small apple, peeled and grated, squeezed dry, and scattered over the filling before folding.

Storage & Make-Ahead

Store cooled buns in an airtight container at room temperature for 2 days. Rewarm at 300°F/150°C for 5–7 minutes. Freeze baked buns (well-wrapped) up to 2 months; thaw and refresh in a 325°F/165°C oven for 8–10 minutes. To make ahead, refrigerate the shaped buns on trays, covered, overnight. Next day, let come to room temperature and proof until puffy (30–60 minutes) before baking. You can also freeze shaped, unbaked knots: freeze on a tray, bag once solid, then thaw and proof 1 1/2–2 hours before baking.

Nutrition (per serving)

Approximate per bun: 260 calories; 10 g fat; 36 g carbohydrates; 5 g protein; 1 g fiber; 170 mg sodium. Values will vary with size and syrup usage.