Kanelbullar - Swedish Cinnamon Buns

These delicious Swedish cinnamon buns ‘Kanelbullar’ are the epitome of cosiness, comfort, deliciousness and simply perfect when you need a sweet treat. You have to try this original recipe: we love the fluffy yeast dough with the sweet cinnamon filling and can't get enough of the crispy sugar crust! Since I have coated the kanelbullar with sugar after baking, I reduced the amount of sugar in the dough. If you don’t like the sugar crust, then it’s the best to increase the amount of sugar in the dough. I believe that cardamom goes particularly well with cinnamon buns. However, not everyone likes the distinctive flavour of cardamom, if that's not your cup of tea, simply leave it out.

Dough	Filling & Coating
250 ml Milk, lukewarm 70 g Xylito or white sugar 15 g Fresh yeast 450 g Plain flour Pinch of salt 1 tsp Cardamom powder 80 g Butter, at room temperature	140 g Butter, softened 140 g Xylitol or white sugar 1 tsp Cocoa powder 1 tsp Cinnamon 1 Egg 1 tbsp Milk

For the yeast dough, heat the milk to lukewarm. Whisk in the xylitol or sugar and fresh yeast until dissolved. In a large bowl, roughly mix the flour, salt and cardamom and make a well in the centre. Add the butter and yeast milk mixture.
Knead everything into an elastic dough for 6-8 minutes in your mixer, cover and leave to rise in a warm place for about 60 minutes.
Roll out the dough on a lightly floured work surface with a rolling pin into a 40 cm x 60 cm rectangle.
For the filling, mix 100 grams of the softened butter with 60 grams of xylitol or sugar, cocoa powder and cinnamon. Spread the filling evenly over the dough.
Now fold the dough from the short side to the centre and place the opposite side over it. Gently roll out again with the rolling pin until slightly flatter.
Using a sharp knife or pizza cutter, cut the dough into strips 2 cm wide strips along the long side. Twist the strips of dough into each other and form into a snail or knot. Tuck the ends under the pastry and place the cinnamon rolls on a baking tray.
Leave the cinnamon buns to rest for another 30 minutes until puffy. Meanwhile, preheat the oven to 200C/400F.
Whisk together the egg with the milk. Brush the buns with the mixture and bake in the centre of the oven for 15 minutes until golden brown.
Once the Swedish cinnamon buns have cooled slightly, melt the remaining 40 grams of butter in a pan or in the microwave and brush the buns with it, then roll the buns with the remaining 80 grams of xylitol or sugar.

34 comments:

Tom 5/5/25 12:28: ...Angie, another beautiful sweet treat!
Anonymous 5/5/25 13:44: These Swedish cinnamon buns are truly amazing, cinnamon is one of my favorite flavors
DEZMOND 5/5/25 13:45: They look wonderful, nice und soft, and I see you had fun making them as well.
Lucimar da Silva Moreira 5/5/25 14:25: Angie delícia esses pães de canela, Angie boa semana bjs.
speedy70 5/5/25 15:03: Bravissima, questi li adoro!!!
Lola Martínez 5/5/25 15:14: Solo con verlos me han parecido maravillosos, con esa masa casera y el relleno, no tienen desperdicio.
Benita James 5/5/25 16:00: I really like how you take us through the process of your recipe. This looks delicious.
Balvinder 5/5/25 17:01: I am crazy about all the cinnamon treats.
Pantherka 5/5/25 17:17: Swedish cinnamon buns look luxurious.
Pam 5/5/25 17:42: They are so pretty and they look fun to make!
Carol @Comfort Spring Station 5/5/25 18:39: I loved cinnamon buns when I was younger. I'm now diabetic and don't eat any pastries. Sigh!
Christine 5/5/25 19:00: Yummy
ellie 5/5/25 19:07: So pretty!
Caitlin'nMegan 5/5/25 19:07: Yummy recipe indeed!
MELODY JACOB 5/5/25 20:24: These Swedish cinnamon buns, Kanelbullar, sound absolutely delicious! I love how the combination of cardamom and cinnamon gives them such a warm, cozy flavor that must be perfect for any occasion. The step-by-step instructions are clear, and the idea of adding a sugar crust after baking for an extra touch of sweetness is a great twist. It's nice that you offer the option to adjust the sugar amount depending on personal preference, too. This recipe truly captures the essence of comfort baking.

Thank you for sharing such a wonderful treat! If you enjoy reading about personal growth and transformation, I’d love for you to check out my latest post. Here’s the link: https://www.melodyjacob.com/2025/05/body-confident-you-body-confident-kid-book-review.html.
Ananka 5/5/25 20:32: These look good. I do love cinnamon :-D
Bill 5/5/25 21:05: They look so delicious.
eileeninmd 5/5/25 21:22: Oh my, I would love to taste one of these buns.
They look delicious Angie!
Take care, have a great day and happy week ahead.
JoAnna 5/5/25 22:08: Hi Angie, I'm back after a break. The cinnamon rolls are delicious, I love this spice. Greetings!
roentare 5/5/25 23:08: These Swedish cinnamon buns, or Kanelbullar, sound absolutely divine
Cooking Julia 5/5/25 23:22: This typical Swedish treat is sooo good!
My name is Erika. 5/5/25 23:57: Oh these look very tasty. I love how they have some cocoa powder in the filling too.
Lowcarb team member 5/5/25 23:57: They look a tasty treat :)

All the best Jan
J.P. Alexander 6/5/25 00:25: Gracias por la receta. Tomó nota. Te mando un beso.
Ben | Havocinthekitchen 6/5/25 00:57: I love Swedish pastry, especially because they often contain cardamom - one of my favourite spices. These buns look incredible!
Hena Tayeb 6/5/25 01:10: These look absolutely fantastic. My kids love everything cinnamon.
Brian's Home Blog 6/5/25 01:17: Oh boy, I'll have three to go please!
Dawn - Words Of Deliciousness 6/5/25 01:40: These buns looks delicious. I would add the cardamom, I think it goes well with cinnamon also.
Granny Sue 6/5/25 01:49: Trying not to look...just so delicious looking!
Grace 6/5/25 03:32: Esto es sencillamente un tentación Angie!
Gracias!
Se la estoy compartiendo además a mi hija que ama los bollos de canela!
Muy buena semana!
Abrazo. :-)
Anonymous 6/5/25 05:50: I love cardamom in sweet things so these are a winner for me. And the shaping looks interesting too!
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 6/5/25 07:08: They look wonderful.
David M. Gascoigne, 6/5/25 12:09: Decadence on a plate.
Raymund | angsarap.net 15/5/25 23:30: These look absolutely amazing, that sugar crust gives them such a beautiful finish! And totally agree on the cardamom, it's a must for me in cinnamon buns, brings out all the cosy vibes