These soft, aromatic Swedish cinnamon buns are infused with warm cardamom, filled with a buttery cinnamon-sugar mixture, and twisted into beautiful spirals. These buns are a staple in Swedish baking and a must-try for anyone who loves homemade sweet buns.
What makes these buns special
Unlike American cinnamon rolls, which are typically covered in frosting, Swedish cinnamon buns are less sweet and get their signature flavor from cardamom in the dough and a rich, buttery cinnamon filling. The dough, enriched with butter and milk, is incredibly soft, and the buns can be shaped in various unique ways instead of being simply rolled, giving them an elegant, handcrafted appearance.
Ingredients you will need
Flour: Use all-purpose flour for this Swedish cinnamon bun recipe.
Milk: Whole milk at room temperature.
Butter: Use unsalted butter for both the dough and the filling. For the dough, it should be at room temperature but not so soft that it leaves oily marks on your finger when touched.
Spices: Ground cardamom for the dough and ground cinnamon for the filling.
Sugar: White granulated sugar for both the dough and the filling.
Salt
Yeast: I use instant yeast, but you can substitute it with active dry yeast (activate it in warm milk before adding) or fresh yeast. For details on yeast substitutions, check out my article on Types of Yeast.
Egg: Whisk one egg with water for the egg wash.
Cooking tips
Chill the dough before rolling: This makes shaping much easier and prevents the butter from melting too soon.
Don’t roll the dough too thin: Keeping the dough slightly thick ensures that the buns hold their shape and don’t dry out during baking.
Twist tightly: A secure twist ensures that the filling stays inside the bun rather than leaking out during baking.
Looking for more delicious sweet bun recipes? You might enjoy this fluffy Hot cross buns, unique Swedish Semlor with almond filling , or this flavourful Saffron buns.
How to make Swedish cinnamon buns
Make the dough: In a stand mixer with a dough hook, knead all dough ingredients for 20–25 minutes until smooth and elastic. The dough should be well-hydrated but not sticky.
Chill the dough: Wrap in plastic, shape into a rectangle, and refrigerate for 30–40 minutes.
Prepare the filling: Mix softened butter, sugar, and cinnamon until smooth.
Roll and fold: Roll dough into a 14 x 18-inch (35 x 45 cm) rectangle, about ⅕ inch (5 mm) thick. Spread the filling, then fold into thirds (letter fold). Roll slightly to widen the dough slab.
Shape the buns: Cut into 15 strips, stretch, twist 3–4 times, then coil into spirals, tucking the ends underneath. Place on a parchment-lined baking sheet.
Proof: Cover and proof at room temperature for 2 hours until puffy.
Bake: Brush with egg wash and bake at 425 F (220 C) for 10–12 minutes until golden brown.
Cool and enjoy: Let cool slightly before serving.
Topping variations
Pearl sugar: A classic topping, pearl sugar adds a crunchy, sweet contrast to the soft buns. Sprinkle it on after brushing with egg wash, then bake.
Brown sugar and cinnamon dusting: For an extra layer of flavor, mix brown sugar with a bit of cinnamon and sprinkle it over the buns before baking. Alternatively, brush the cooled buns with butter and sprinkle cinnamon sugar on top.
Glaze: If you prefer a slightly sweeter bun, drizzle a simple glaze made from sugar and water over the hot buns. This gives them a glossy, bakery-style finish.
Chopped nuts: Crushed almonds, pecans, or walnuts can be sprinkled over the egg wash for added crunch and nuttiness.
Storing and freezing tips
To keep your Swedish cinnamon buns fresh, store them in an airtight container at room temperature for up to three days or in the fridge for up to one week. You can also freeze them for up to three months. To reheat, warm them in a 300 F (150 C) oven for a few minutes or microwave for 10 seconds.
Recipe card
Swedish cinnamon buns kanelbullar
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer with a dough hook attachment and a large mixing bowl
- Rolling Pin
- Mixing bowl
- Rubber spatula
- Pizza Cutter
- Parchment paper
Ingredients
The dough
- 500 g all-purpose flour
- 7 g instant yeast
- 1 teaspoon salt
- 2 teaspoon ground cardamom
- 100 g white granulated sugar
- 250 ml whole milk at room temperature
- 120 g unsalted butter at room temperature (it should not be soft or leave oily marks on your finger if you touch it)
Cinnamon filling
- 150 g unsalted butter softened
- 120 g white granulated sugar
- 15 g ground cinnamon
Topping
- 1 egg for egg wash whisked with 1 tablespoon of water in a small bowl
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, add all the dough ingredients. Knead for 20–25 minutes or until you can stretch a small piece of dough into a thin, translucent film (windowpane test). The dough should be well-hydrated, silky, and smooth but not sticky.
- Wrap the dough in plastic wrap, forming a rectangle, and place it in the fridge for 30–40 minutes to relax. Prepare two baking sheets lined with parchment paper.
- Meanwhile, prepare the filling. Whisk together the butter, sugar, and ground cinnamon until it reaches a soft, paste-like consistency.
- Remove the dough from the fridge and place it on a lightly floured surface with the short side of the rectangle facing you. Roll it out into a 14 x 18-inch (35 x 45 cm) rectangle, about ⅕ inch (5 mm) thick.
- Spread the filling evenly over the dough.
- Grab the bottom third of the dough and fold it over the middle third. Then, fold the top third over the previous fold (this is called a letter fold).
- Roll the dough slab to slightly widen it without making it longer.
- Using a pizza cutter or a long knife, cut the dough into 15 strips, each about 1 inch (2.5 cm) wide.
- Take one strip and gently stretch it to elongate it. Twist it 3–4 times to lengthen it further and seal the filling inside the dough. Coil the twisted strip into a spiral and tuck the loose end underneath. Place the bun on a prepared baking sheet and gently press to secure the tail so it doesn’t unravel during proofing and baking. Repeat with the remaining strips. When arranging the buns on the baking sheet, leave some space between them. I usually place a maximum of 8 buns per baking sheet.
- Cover the trays with plastic wrap and let the buns proof for 1.5–2 hours or until puffy. Do not proof them in the oven with the light on, as the butter filling may melt and leak out.
- Once the buns look puffy, brush them with the egg wash. Bake one tray at a time in a preheated oven at 425 F (220 C) for 10–12 minutes or until golden brown. It’s okay if some filling leaks out during baking, but if too much leaks, the strips were not twisted tightly enough.
- Remove from the oven and allow them to cool before serving.
Helen Campitelli says
I'm confused. the Cardamon is in the dough. the Cardamon filling is Cinnamon filling.
is that correct?
Anna says
Swedish cinnamon buns are made with cardamom-infused dough and a cinnamon filling. "Cardamom filling" in the recipe card was a typo—thank you for pointing it out!