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Swedish kanelbullar

Name: Swedish kanelbullar
Yield: 25–30 buns
Cuisine: Sweden
Ingredients: 50 g Fresh yeast; 300 mL Milk, 3% fat Room-temperature; 15 mL Cardamom seeds Crushed; 150 mL Sugar; 2.5 mL Salt; 150 g Butter Room-temperature; 1 Egg; 660 g Wheat flour Plus dusting; 200 g Butter Room-temperature; 100 mL Sugar; 15 mL Ground cinnamon; 15 mL Cardamom seeds Crushed; As needed Beaten egg; pearl sugar

Makes: 25–30 buns
Heat: 225°C
Baking time: 7–10 min

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Swedish kanelbullar

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Ingredients

Group	Ingredient	Amount	Preparation
A	Fresh yeast	50 g
A	Milk, 3% fat	300 mL	Room-temperature
A	Cardamom seeds	15 mL	Crushed
A	Sugar	150 mL
A	Salt	2.5 mL
A	Butter	150 g	Room-temperature
A	Egg	1
A	Wheat flour	660 g	Plus dusting
B	Butter	200 g	Room-temperature
B	Sugar	100 mL
B	Ground cinnamon	15 mL
B	Cardamom seeds	15 mL	Crushed
Finish	Beaten egg; pearl sugar	As needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Lined trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Time & temperature

Baking temperature: 225°C
Baking time: 7–10 min

Yield: 25–30 buns
Heat: 225°C
Plan for: About 2½ hours

Method

01 · Mix
10 min machine / 15 hand
Use: A
Dissolve yeast in milk. Add remaining A, flour gradually; knead.
Ready when: Supple.
01 Mix the doughKnead the enriched dough until it is supple.
02 · Rise
About 1 hour
Use: Dough
Cover.
Ready when: Doubled.
02 Let the dough riseKeep the dough covered until it has doubled.
03 · Fill
Use: Dough+B
Mix B. Knead dough briefly on floured surface; roll 30 × 80 cm, 5 mm thick. Spread filling; roll up from a long edge.
Ready when: Even layer.
03 Spread and roll the fillingSpread the cinnamon-cardamom filling evenly, then roll up from a long edge.
04 · Proof
40 min
Use: Log
Cut 25–30 slices. Cover on trays; preheat oven.
Ready when: Expanded.
04 Proof the spiralsSlice the log, then cover the spirals on trays and let them expand.
05 · Bake
7–10 min
Use: Finish
Brush with egg; sprinkle sugar. Bake centrally; cool on rack.
Ready when: Golden.
05 Bake and coolBrush with egg, add pearl sugar and bake; cool the golden buns on a rack.

What to look for

Stage	Look / feel for	Needs attention
Baked buns	Golden surface.	Raw central dough.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Buns flatten	Possible overproofing.	Bake promptly.	Check earlier.
Wet/doughy centres	Underbaking.	Continue briefly.	Check central buns for set crumb.

Liquid and sugar volumes are stated in mL. For a simpler shape, roll the filled dough into a log and cut individual spirals instead of twisting knots. Space apart and use the same puffiness and golden-brown cues.

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Recipe

Swedish kanelbullar

Cinnamon-cardamom spirals with pearl sugar.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	Fresh yeast	50 g
A	Milk, 3% fat	300 mL	Room-temperature
A	Cardamom seeds	15 mL	Crushed
A	Sugar	150 mL
A	Salt	2.5 mL
A	Butter	150 g	Room-temperature
A	Egg	1
A	Wheat flour	660 g	Plus dusting
B	Butter	200 g	Room-temperature
B	Sugar	100 mL
B	Ground cinnamon	15 mL
B	Cardamom seeds	15 mL	Crushed
Finish	Beaten egg; pearl sugar	As needed

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Lined trays	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.

Timing & recipe details

Makes: 25–30 buns
Heat: 225°C
Allow: About 2½ hours

How do I make it?

Make the dough
10 min machine / 15 hand
Dissolve the yeast in the milk, then add the remaining dough ingredients in group A, adding the flour gradually. Knead for 10 minutes by machine or 15 minutes by hand, until smooth and easy to stretch.
Knead the enriched dough until it is supple.
Ready when: Supple.
Let it rise
About 1 hour
Cover and leave for about 1 hour, until doubled.
Keep the dough covered until it has doubled.
Ready when: Doubled.
Fill and roll
Mix the filling butter, sugar, cinnamon and cardamom. Briefly knead the dough on a floured surface, then roll to 30 × 80 cm and 5 mm thick. Spread the filling evenly and roll up from a long edge.
Spread the cinnamon-cardamom filling evenly, then roll up from a long edge.
Ready when: Even layer.
Slice and rise again
40 min
Cut into 25–30 slices and place on trays. Cover and leave for 40 minutes, until expanded; heat the oven to 225°C.
Slice the log, then cover the spirals on trays and let them expand.
Ready when: Expanded.
Bake
7–10 min
Brush with beaten egg and sprinkle with pearl sugar. Bake on the middle rack for 7–10 minutes, until golden, then cool on a rack.
Brush with egg, add pearl sugar and bake; cool the golden buns on a rack.
Ready when: Golden.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Buns flatten	Possible overproofing.	Bake promptly. Check earlier.
Wet/doughy centres	Underbaking.	Continue briefly. Check central buns for set crumb.

Useful recipe notes

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Swedish kanelbullar at a glance

Makes: 25–30 buns
Heat: 225°C
Baking time: 7–10 min
Leavening: Yeast

Method

01 · Mix

02 · Rise

03 · Fill

04 · Proof

05 · Bake

What to look for

Troubleshooting

How do I make it?

Make the dough

Let it rise

Fill and roll

Slice and rise again

Bake

What can go wrong, and how can I fix it?

Swedish kanelbullar at a glance