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Cozy Swedish Cinnamon Buns Recipe Easy Soft Buttery Kanelbullar

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Soft, buttery Swedish cinnamon buns with a delicate balance of cinnamon and cardamom spices, perfect for cozy mornings or fika.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk (240 ml), warm (about 110°F/43°C)
  • ½ cup granulated sugar (100 g)
  • 6 tablespoons unsalted butter (85 g), softened
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 4 tablespoons unsalted butter (57 g), softened (for filling)
  • ½ cup brown sugar (100 g), packed
  • 2 tablespoons ground cinnamon
  • 1 teaspoon vanilla extract (optional)
  • 1 large egg, beaten (for topping)
  • 2 tablespoons pearl sugar

Instructions

  1. Warm the milk to about 110°F (43°C). Pour into a large bowl and sprinkle the yeast over the top. Let it sit for 5–7 minutes until foamy.
  2. Add sugar, softened butter, egg, salt, and ground cardamom to the yeast mixture. Stir gently to combine. Gradually add about 3 ½ cups (420 g) sifted flour, mixing until dough starts to come together.
  3. Turn dough onto a floured surface and knead for 8–10 minutes, adding more flour as needed, until smooth and elastic but slightly tacky. Alternatively, knead with a stand mixer dough hook for 6–7 minutes on medium speed.
  4. Lightly oil a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm spot for 1 to 1 ¼ hours until doubled in size.
  5. While dough rises, mix softened butter, brown sugar, cinnamon, and vanilla extract until smooth and spreadable.
  6. Punch down risen dough and roll out on a floured surface into a 12 x 16 inch (30 x 40 cm) rectangle.
  7. Spread cinnamon-butter filling evenly over dough, leaving a small border around edges.
  8. Roll dough tightly from long edge into a log. Slice into 12 equal pieces about 1 ½ inches thick. Place cut-side up on parchment-lined baking sheet, spaced 2 inches apart.
  9. Cover buns loosely and let rise for 30–40 minutes until puffy but not doubled.
  10. Preheat oven to 375°F (190°C). Brush buns with beaten egg and sprinkle with pearl sugar.
  11. Bake for 15–18 minutes until golden brown and fragrant.
  12. Cool slightly on a wire rack before serving warm.

Notes

Do not rush the rising phases to develop flavor and texture. Use warm milk (not hot) to activate yeast. If dough is too sticky, dust lightly with flour but avoid adding too much. For extra buttery layers, chill rolled dough log for 15 minutes before slicing. If buns brown too quickly, cover loosely with foil halfway through baking. Pearl sugar adds authentic crunch; substitute with coarse sugar if unavailable.

Nutrition

Keywords: Swedish cinnamon buns, Kanelbullar, cinnamon rolls, cardamom buns, soft cinnamon buns, fika recipe, buttery cinnamon rolls

Find it online: https://cooksybite.com/cozy-swedish-cinnamon-buns-recipe-easy-soft-buttery-kanelbullar/