Swedish Cinnamon Buns Recipe
Imagine the sweet, spicy aroma of freshly baked Swedish Cinnamon Buns wafting through your kitchen—a scent so inviting, it practically draws everyone to the table before they’re even out of the oven. These buns, also known as kanelbullar, are the heart of Fika, Sweden’s beloved coffee ritual. They’re pillowy-soft, golden on the outside, and beautifully swirled with cinnamon and brown sugar, with just a hint of cardamom to transport you straight to Stockholm. Whether you’re brand new to Nordic baking or a lifelong fan of cinnamon rolls, this recipe is sure to become a cherished favorite in your home.
Ingredients You’ll Need
The magic of Swedish Cinnamon Buns is that even the simplest ingredients create something extraordinary. Every ingredient plays a special part—some for fluffy richness, others for that signature spice or irresistible golden color.
- All-purpose flour (4 cups): This is the base for your dough, lending the perfect soft yet sturdy structure for the buns.
- Granulated sugar (1/3 cup): Adds sweetness and helps activate yeast for a light, tender crumb.
- Active dry yeast (2 1/4 teaspoons): Ensures your buns rise high and airy with the right amount of fluffiness.
- Salt (1/2 teaspoon): Balances all the flavors and keeps the sweetness just right.
- Whole milk, warm (1 cup): Enriches the dough and adds a lovely, creamy texture.
- Unsalted butter, melted (1/4 cup): Coats each strand of dough in buttery goodness and contributes to moisture and flavor.
- Large egg (1): Provides structure, color, and that extra-soft bite in every bun.
- Ground cardamom, optional (1/2 teaspoon): Delivers an authentic Swedish aroma and adds a warm, slightly citrusy note.
- For the filling: Unsalted butter, softened (1/2 cup): Makes the filling rich and easy to spread for evenly layered flavor.
- Packed light brown sugar (1/2 cup): Melts into the butter and cinnamon for the gooey filling you’ll crave.
- Ground cinnamon (2 tablespoons): Stars as the main spice, filling the buns with its sweet warmth.
- For brushing: 1 egg, beaten: Creates that shiny, golden finish on top of each baked bun.
- Pearl sugar or coarse sugar for sprinkling: The classic Swedish touch—adds delightful crunch and makes each bun look extra tempting.
How to Make Swedish Cinnamon Buns
Step 1: Bloom the Yeast
Start by pouring your warm milk into a large mixing bowl, then sprinkle the active dry yeast right on top. Let it sit quietly for 5 to 10 minutes. You’ll notice bubbles forming and a frothy layer appears—this means the yeast is alive and ready to work its magic. This step may seem small, but it’s the secret to those ultra soft, pillowy Swedish Cinnamon Buns.
Step 2: Mix in the Dough Ingredients
Once your yeast has bloomed, stir in the melted butter, granulated sugar, egg, salt, and, if you’re going for that classic, can’t-miss Swedish touch, add the ground cardamom too. Gradually incorporate the all-purpose flour. As you mix, you’ll see the ingredients come together into a soft, slightly sticky dough that promises excellent buns.
Step 3: Knead and First Rise
Now, turn the dough onto a lightly floured surface and give it a gentle yet thorough knead for about 8 minutes. You’re looking for a smooth, elastic texture—it should spring back as you press it. Place the dough into a greased bowl, cover, and let it rise in a warm spot for an hour, until it doubles in size. This step is where the fluffiness really happens!
Step 4: Prepare the Filling
While your dough rises, beat together the softened butter, brown sugar, and plenty of cinnamon until it turns into a spreadable, fragrant filling. Set it aside and try not to sneak too many tastes—this mixture is the gooey heart of every Swedish Cinnamon Bun.
Step 5: Roll, Fill, and Shape
Once your dough has puffed up, punch it down gently to release the air. Roll it out into a rectangle about 1/4 inch thick. Dollop that gorgeous cinnamon-butter filling all over, and spread it as evenly as you can. Fold the dough in half lengthwise, then lightly roll again to seal. Cut into strips roughly 1 inch wide, twist each strip, and form it into a pretty knot or bun shape. Each one will bake up with delightful swirls and twists.
Step 6: Second Rise
Arrange your shaped buns on a parchment-lined baking sheet, cover them with a clean kitchen towel, and let them rise again for about 30 minutes. This extra proof gives the buns their irresistible tenderness and gorgeous volume.
Step 7: Bake to Golden Perfection
Heat your oven to 400°F (200°C). Gently brush each bun with beaten egg, then scatter over pearl sugar or coarse sugar for that distinctly Swedish finish. Bake for 12 to 15 minutes, just until the buns turn golden and your kitchen smells like a Swedish bakery. Cool slightly, then serve while still irresistibly warm.
How to Serve Swedish Cinnamon Buns
Garnishes
A true batch of Swedish Cinnamon Buns simply begs for a generous sprinkle of pearl sugar right after the egg wash. The sparkling sugar not only adds a delightful crunch but also gives these buns their signature Scandinavian bakery look. If you don’t have pearl sugar, coarse sugar or even a dusting of cinnamon sugar will make these buns just as tempting and beautiful.
Side Dishes
For a classic Swedish Fika experience, you can’t go wrong serving these buns with a big pot of freshly brewed coffee. If you’d like to offer a variety, add some tangy lingonberry jam, a platter of sliced fresh fruit, or even a creamy vanilla custard on the side. These simple additions make Swedish Cinnamon Buns feel even more special.
Creative Ways to Present
Arrange the buns on a rustic wooden board, dusted with a little extra cinnamon, for that irresistible just-baked vibe. For a brunch gathering, stack them in a basket lined with a linen napkin and let everyone pull apart their favorite. You can also plate individual buns with a small scoop of vanilla ice cream for a dessert twist that combines warm spice and cold creaminess.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have any Swedish Cinnamon Buns left after the first round, keep them in an airtight container at room temperature for up to two days. They’ll stay soft and tasty, especially if you give them a quick warm-up before eating.
Freezing
Swedish Cinnamon Buns freeze beautifully! Once cooled, place the buns individually or in batches in freezer-safe bags or containers. When that next craving hits, they’ll be ready and waiting—just thaw at room temperature or gently reheat them in the oven.
Reheating
To recapture that fresh-from-the-oven taste and texture, pop your stored or frozen buns into a preheated oven at 300°F (150°C) for 5 to 8 minutes. Or, for a quick treat, warm them for about 20 seconds in the microwave. The buns will be soft, fragrant, and as irresistible as the day you baked them.
FAQs
Do I really need to use cardamom in my Swedish Cinnamon Buns?
While cardamom is optional, it’s a classic spice in Swedish baking that brings warmth and a hint of citrusy floral note. It truly rounds out the flavor and makes your buns taste authentic, but if you can’t find cardamom, your buns will still turn out delicious.
My dough seems too sticky. Is that normal?
A slightly sticky dough is good—it means your Swedish Cinnamon Buns will bake up extra soft and moist. If it’s too difficult to handle, dust your work surface and hands lightly with flour, but don’t overdo it or you’ll lose that tender texture.
What is pearl sugar, and where can I buy it?
Pearl sugar consists of small, crunchy sugar lumps that don’t melt in the oven, giving your buns that signature Swedish look and bite. You can find it at specialty baking stores or online, but coarse sugar or a simple turbinado sugar works in a pinch.
Can I prepare Swedish Cinnamon Buns the night before and bake in the morning?
Absolutely! Shape the buns, then cover and refrigerate them overnight on the baking sheet. In the morning, let them come to room temperature and finish their second rise before baking for a warm, fresh start to your day.
Why do my buns sometimes turn out dense?
Dense buns often result from under-kneading the dough or short changing the rising times. Give your dough a good knead until it’s springy, and don’t rush the rising steps. It’s worth the wait for that perfect Swedish Cinnamon Bun texture.
Final Thoughts
There’s nothing quite as cozy or heartwarming as sharing a batch of Swedish Cinnamon Buns with family and friends. They’re easier to make than you might think, and every swirl and sprinkle carries a little bit of Swedish happiness to your table. So go ahead, give these buns a try—you’ll fall for their charm at first bite!
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Swedish Cinnamon Buns Recipe
- Total Time: 2 hours (including rising time)
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Learn how to make delicious Swedish Cinnamon Buns at home with this easy recipe. These sweet and aromatic buns are perfect for breakfast or a snack, with a hint of cardamom for that authentic Swedish touch.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup whole milk, warm
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon ground cardamom (optional)
Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For brushing:
- 1 egg, beaten
- Pearl sugar or coarse sugar for sprinkling
Instructions
- Dough Preparation: In a large bowl, combine warm milk and yeast. Add melted butter, sugar, egg, salt, and cardamom. Gradually add flour and knead until smooth. Let rise for 1 hour.
- Filling: Mix butter, brown sugar, and cinnamon. Roll out dough, spread filling, fold, cut into strips, shape into buns, and let rise for 30 minutes.
- Baking: Preheat oven. Brush buns with egg, sprinkle sugar, and bake for 12-15 minutes until golden brown. Serve warm.
Notes
- Best served fresh but can be frozen.
- Cardamom enhances the Swedish flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
