Name: Swedish Cinnamon Buns
Prep time: 100 min
Cook time: 15 min
Total time: 115 min
Ingredients: 21 g instant yeast (or 3 packets); 2 cups whole milk; 1 egg; 1/2 cup butter (softened) (1 stick); 1/2 cup white sugar; 5 cups all purpose flour; 1 tbsp ground cardamom; 1 tsp salt; 1/2 cup butter (softened) (1 stick); 1/4 cup white sugar; 3 tbsps brown sugar; 2 tbsp ground cinnamon; 1 egg; 1 tbsp water; pearl sugar (for sprinkling on top)

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Swedish Cinnamon Buns stacked on a wooden serving board.

Swedish Cinnamon Buns or “Kanelbullar” are a popular treat found in bakeries all over Sweden. They are different from our American Cinnamon rolls in that they are served with pearl sugar on top and not a sugar glaze. They are often enjoyed as “Fika” or a treat with coffee in the middle of the day. I have to say, they would make a great coffee treat! They are also usually wider than our taller American versions of cinnamon buns or rolls.

As you know, if you’ve been following along in our homeschool, we’ve been virtually traveling the world for our geography lessons and baking/cooking our way around the world. Swedish cinnamon buns were ones that we had to try! Because who doesn’t like cinnamon rolls? We had a bit of a hard time with the first recipe that the dough was too dry and very hard to roll out. Others I’ve seen are typically very sticky. So, after some tweaking, we’ve landed on this recipe!

At last, this recipe is neither too hard to work with or sticky. It’s basically a dream consistency for dough! Easy to allow your kids to help with! Which is what we’re aiming for over here. My goal is to present recipes that you and your kids can also make, especially if you happen to be traveling for geography as well!

what ingrediants are needed for swedish cinnamon buns?

For the Buns:

Yeast
Milk
Butter
Egg
Flour
Sugar
Salt
Cardamom

The Filling:

Butter
White sugar
Brown Sugar
Cinnamon

And for the Glaze:

Egg
Water
Pearl Sugar

How to make Swedish Cinnamon Buns:

First, you’ll want to warm the milk to room temperature. Then add the egg and yeast to the milk and set aside.

Using a large bowl or stand mixer, combine the flour, cardamom, salt, and sugar.

Then slowly pour in the milk, egg, yeast mixture to the flour mixture. Then also add your softened butter.

Using your paddle attachment or spatula, mix the ingredients together until well combined.

Now, you’ll want to knead the dough for 10-15 minutes either by using a dough hook or by hand.

Cover the dough with plastic wrap or a towel and place in a warm spot to rise for 40-45 minutes. The dough should double in size during this time. I used the bread proofing option on my oven.

2 white bowls with balls of dough in them.

Next, form the dough into a rectangle shape and continue rolling out into a large rectangle that’s about 1/8 inch thick. About 20 by 12 inches.

Mix together the filling of softened butter, sugar, and cinnamon and spread mixture on top of the dough.

Roll the dough on the long side and cut slices that are about 3/4 inch thick. You’ll get about 25 slices.

Series of photos showing dough being rolled out and spread with cinnamon sugar mixture.

Now, place them on a parchment lined baking sheet and cover with a towel and let rise for 1 hour until doubled in size.

2 photos showing Swedish cinnamon buns before and after proofing.

Mix together the egg and water and brush mixture over tops of the cinnamon buns. Then sprinkle pearl sugar on top.

Bake in oven for 425 degrees for 5 minutes, then lower temp to 350 degrees and bake for an additional 10 minutes.

Baked Swedish cinnamon buns cooling on patch paper in counter.

Allow to cool on rack for about 5-10 minutes.

Now serve and enjoy!