Baking
Kanelbullar – Swedish cinnamon buns
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Cardamom in the yeast dough, cinnamon butter in the spiral and pearl sugar on top: four large kanelbullar for fika. This straightforward home version is baked the same day without thick icing.
Timing
- Preparation: about 35 minutes, including about 10 minutes during rising
- Rising: about 90 minutes total
- Baking: about 20 minutes; cooling: about 10 minutes
- Total time: about 2 hours 25 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 10 g
- Carbohydrates
- ≈ 66.8 g
- Fat
- ≈ 18.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes type-550 flour, 125 ml milk using a 1.5% reference and all 80 g butter. Egg glaze counts 25 g without shell, approximately the half used. Four large buns make four servings.
Quantity assumptions and ingredient mapping
- 250 g white wheat flour, German type 550 · ≈ 250.0 g · Assumed quantity / reference product
- 125 ml milk · ≈ 125.0 g · Assumed quantity / reference product
- 4 g instant dried yeast · ≈ 4.0 g · Assumed quantity / reference product
- 40 g sugar for the dough · ≈ 40.0 g · Assumed quantity / reference product
- 50 g soft butter for the dough · ≈ 50.0 g · Assumed quantity / reference product
- 30 g soft butter for the filling · ≈ 30.0 g · Assumed quantity / reference product
- 30 g sugar for the filling · ≈ 30.0 g · Assumed quantity / reference product
- 1 medium egg for glazing; about half is needed · ≈ 25.0 g
- 15 g pearl sugar · ≈ 15.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g white wheat flour, German type 550
- 125 ml milk
- 4 g instant dried yeast
- 40 g sugar for the dough
- 50 g soft butter for the dough
- 3 g salt
- 2 g freshly ground cardamom
- 30 g soft butter for the filling
- 30 g sugar for the filling
- 6 g ground cinnamon
- 1 medium egg for glazing; about half is needed
- 15 g pearl sugar
Instructions
- Warm milk only until lukewarm. Reserve 10 g flour for rolling. Mix remaining flour, yeast, dough sugar, salt and cardamom. Work in milk and 50 g soft butter and knead for 8–10 minutes until smooth and elastic. Cover and rise for about 60 minutes until noticeably expanded.
- During the rise, mix 30 g butter with filling sugar and cinnamon. Roll dough on a lightly floured surface to about 25 × 30 cm. Spread cinnamon butter evenly, leaving a narrow clear edge along one long side.
- Roll from the buttered long side, seal the seam and cut into four equal pieces. Place cut-side up with ample room on a lined baking tray. Cover and prove for about 30 minutes until visibly puffy.
- Preheat the oven to 200°C conventional heat in good time. Beat the egg, brush buns thinly and sprinkle with pearl sugar. Bake on the middle shelf for about 18–20 minutes until golden. Cool on a rack for about 10 minutes.
Tips
- Rising depends on room temperature and yeast. Visibly expanded, puffy dough matters more than the clock.
- Spirals are the simple shape here; twisted knots are also common in Sweden. Cardamom and pearl sugar remain characteristic ingredients of this version.
