How to make Swedish Cinnamon Buns (Kanelbullar)

These Swedish cinnamon buns smell absolutely intoxicating when they're cooking and I guarantee you they won't last very long once they're fresh out of the oven. I often take them to work and make new friends by sharing them out!

If you can't find pearl sugar, sometimes called nib sugar, you can also use brown sugar to sprinkle on, or even make a sugar glaze. The most important thing is the cinnamon - that is, after all, the very core of the dish.

Give them a try - let me know what you think. You won't be disappointed!


For the buns
Plain flour 1 Kilogram
Milk 500 Milliliter
Salt 1 Pinch
Dried yeast 1 Tablespoon
Butter 150 Gram
Sugar 200 Gram
Cardamom pod 1 Tablespoon
For the filling
Ground cinnamon 3 Tablespoon
For topping
Egg 1 , beaten
Pearl sugar/Brown sugar 5 Tablespoon



1. In a mortar, put the cardamom seeds and pound with pestle to break the shells and remove the seeds.

2. Take out the shells and pound the seeds, until ground finely.

3. In a large bowl, put together flour, pinch of salt and cardamom, set aside.

4. In a pan, heat together, milk, butter and sugar, and heat until the butter melts.

5. Once the butter melts, take the pan off the heat and set aside to cool.

6. Once the milk is finger warm, pour about 100 millilitres, in a small bowl with the yeast, stir and leave aside for 15 minutes or until the yeast mixture bubbles.


7. Pour the yeast mixture and remaining milk mixture into the flour mixture and mix well to form a dough.

8. On a floured surface, place the dough, knead the dough with hands to form a soft dough and add more flour if needed.

9. Place the dough in a bowl, cover with a damp cloth and allow to rise for about 1 hour.

10. After an hour, place the dough on lightly floured surface, punch the dough and cut in 2 equal part and set aside.

11. In a bowl, put together sugar butter and cinnamon and beat well until the mixture forms into paste.

12. Roll one part of dough on floured surface into a rectangle, up to 7 mm thick, trim the edges of the dough.

13. Put half of the filling and spread all over the rolled dough.

14. Roll the dough from the long edges.

15. Repeat the process for the remaining part of dough and filling.

16. Using a sharp knife, cut the dough into 2 centimetres thick slices.

17. Arrange the slices into wide paper cases.

18. Lightly brush each sliced roll, with beaten egg and sprinkle pearl sugar on top.

19. Cover the rolls with cloth and allow the dough to rise for 45 minutes.

20. Preheat the oven to 190 C.

21. Bake in oven for 15 minutes or until the edges just starts to get brown in colour.

22. Remove and allow cool slightly.


23. Serve warm as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 50

Nutrition Facts

Serving size

Calories 125Calories from Fat 28

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 11 mg0.46%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet