If you have never experienced the magic of traditional Swedish kanelbullar, you are in for an absolute treat. Unlike classic American cinnamon rolls which are typically heavy, ultra-sweet, and smothered in thick icing—these Swedish cinnamon buns are light, perfectly soft, and elegantly twisted into cute little knots.
What truly sets them apart is the fragrant hint of cardamom kneaded right into the dough and the delightful crunch of Swedish pearl sugar sprinkled on top. They are the ultimate companion for your morning coffee or afternoon fika. Here is how you can recreate this beloved Swedish national treasure right in your own kitchen!
What You Will Need
For the Cardamom Dough:
- Milk: 1 cup (Cow’s milk or a plain non-dairy alternative like oat or almond milk).
- Unsalted Butter: 1/4 cup (56g).
- All-Purpose Flour: 3 1/4 cups (405g).
- Granulated Sugar: 1/4 cup (50g).
- Instant-Rise Yeast: 2 1/4 teaspoons (7g).
- Ground Cardamom: 2 teaspoons (Freshly ground from pods yields the best flavor, but store-bought works wonderfully).
- Fine Sea Salt: 3/4 teaspoon.
For the Cinnamon-Sugar Filling:
- Unsalted Butter: 1/2 cup (113g), softened to room temperature.
- Light Brown Sugar: 1/2 cup (100g), packed.
- Ground Cinnamon: 2 tablespoons.
- Ground Cardamom: 1 teaspoon.
- Vanilla Extract: 1 teaspoon.
For the Topping:
- Egg Wash: 1 egg whisked with 1 tablespoon of water.
- Pearl Sugar: Traditional Swedish pearl sugar for that classic crunch (turbinado sugar works in a pinch).
Step-by-Step Instructions
1. Activate the Yeast In a small saucepan or microwave-safe bowl, gently heat the milk and the 1/4 cup of butter until the butter melts and the mixture reaches 110°F. This specific temperature is the sweet spot to help your yeast activate without killing it.
2. Mix and Knead the Dough In a large mixing bowl, briefly whisk together the flour, granulated sugar, instant yeast, cardamom, and salt. Pour in the warm milk mixture and stir until a dough begins to form. Turn the dough out onto a floured surface and knead for 7 to 10 minutes, or until the dough is incredibly smooth and soft.
3. The First Rise Form the kneaded dough into a ball. Place it in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm space for 1 hour, or until it has doubled in size.
4. Mix the Filling While the dough is rising, grab a separate mixing bowl and stir together your room-temperature butter, brown sugar, cinnamon, cardamom, and vanilla extract until it forms a smooth, spreadable paste.
5. Roll and Fold Turn the risen dough out onto a large, floured work surface. Use a rolling pin to roll the dough into a 22 x 15-inch rectangle. Evenly spread your filling mixture across the entire surface. Next, fold the dough like a business letter: fold the left third of the dough in towards the center, then fold the right third over that. Gently run your rolling pin over the dough to press out any air bubbles, rolling it out slightly to form a 15 x 8-inch rectangle.
6. Cut and Twist the Knots Using a pizza cutter or a sharp knife, slice the dough into even strips (about 3/4-inch wide). Take one strip, gently stretch it, and twist it several times so it looks like a rope. Grab one end of the twisted strip and loosely wrap the dough around two of your fingers twice, like a bandage. Then, loop the remaining dough perpendicularly around the center to form a knot, tucking the loose end underneath. Transfer to a parchment-lined baking sheet and repeat.
7. The Second Rise Loosely cover your shaped buns with a clean kitchen towel and let them rise for another 45 to 60 minutes.
8. Brush, Sprinkle, and Bake Preheat your oven to 375°F. Brush each bun generously with the egg wash, then sprinkle with a pinch of pearl sugar. Bake for 15 to 18 minutes, or until the rolls reach a very light golden brown (baking them lightly ensures they stay super soft). Transfer to a wire rack, let cool for 5 minutes, and enjoy!
Recipe Variations and Tips
- Make it Vegan: Swap the cow’s milk for plant-based milk, use vegan butter for both the dough and filling, and brush the unbaked buns with melted vegan butter instead of an egg wash.
- Overnight Prep: Want fresh buns for breakfast? Follow the recipe right up until the dough is twisted into knots. Place the knots on a baking sheet, cover tightly, and refrigerate overnight. Let them rest on the counter for 60 to 90 minutes to reach room temperature before baking as directed.
- Active Dry Yeast Swap: If you only have active dry yeast, heat the milk on its own to 110°F, sprinkle the yeast on top, and let it bloom for 5 minutes before adding it to your dry ingredients. You will also need to add 15 to 20 minutes to both of your rise times!
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