Eat&Drink posted by

Swedish Cinnamon rolls – Kanelbullar

Kanelbullar - Cinnamon rolls by

This is a recipe that swedish people learn by heart even before the can walk and if I could I would name it a national treasure.

Some of you guys might know I live in Italy and my Italian friends go bonkers everytime I make them. And if an Italian person says it’s good, then it’s good, It is known! In fact I don’t think I’ve ever met anyone who doesn’t like them.

So since they are so very requested I thought I should show you how to make them! It’s really easy but a bit time-consuming so be sure you’re not in a hurry.
Here’s the Ingredients:

Kanelbullar - Cinnamon rolls by


1. Melt the butter in a saucepan. Add the milk and heat to 37°C (this is very important, not to cold and not to hot).

2. Use a little of the melted buttermilk to dissolve the yeast in a large bowl.

3. Add the rest of the melted butter, salt, sugar, cardamom and the most of the flour.

4. Stir until a dough forms and knead the dough until soft and pliable.

5. Cover the bowl with a kitchen towel and let rise until doubled size (45 minutes).


Kanelbullar - Cinnamon rolls by

6. Knead dough thouroughly on a floured surface until pliable and divide into two equal parts.

7. Roll out each section to a rectangle about 25×45 cm in size.

Kanelbullar - Cinnamon rolls by

8. Spread each with softened butter and sprinkle with sugar and cinnamon.

Kanelbullar - Cinnamon rolls by

9. Roll loosely from the long side, ending with the seem facing down and cut each roll into 24 buns.

Kanelbullar - Cinnamon rolls by

10.  Place the buns on some baking sheet and then on the baking tray.

Kanelbullar - Cinnamon rolls by

11. Leave them another 20 minutes, brush with a egg and sprinkle over pärlsocker (sugar) or flaked almonds.

Kanelbullar - Cinnamon rolls by

12. Bake each baking tray in the oven for 5-8 minutes. That’s it!

Kanelbullar - Cinnamon rolls by

And they will look something like this!

Kanelbullar - Cinnamon rolls by PetiteCuire.comKanelbullar - Cinnamon rolls by Kanelbullar - Cinnamon rolls by

Let them cool down under a towel and freeze the ones you’re not going to eat right away.

ps. Do not reheat in the microwave, but rather heat them 5-10 minutes in a oven for that “freshbaked” feeling.

Here’s the ingerdients again!

150 grams butter, melted
5 dl milk
50 grams fresh yeast or equivalent in dry
half teaspoon salt
1dl white sugar
1-2 teaspoons ground cardamom
14-15 dl plain white flour

Filling ingredients:
75 grams butter, softened
5 tablespoons white sugar
2 tablespoons ground cinnamon

Oven temperature: 225°C/400°F, Gas mark 7



  • […] the great success with this recepie of swedish cinnamon rolls aka Kanelbullar I thought I would give you guys the recipe of […]

  • […] Cute cafes, delicious organic restaurants, one of kind vintage and designs shops, incredible seafood and the famous kanelbullars – my first impressions of Stockholm. But what is a kanebullar to begin with? Kanelbullar is the best pastry I have ever had for breakfast. Its more a sweet than something healthy, but hey you only live once and life is to to short to miss out on this tastiness. So I decided I need to make these delicious little treasures on my own when I am back home in Zurich! I think I will try it with this recipe including a step by step tutorial from Petite Curie. […]

  • […] kanelbullar, like cinnamon roles but better (#tbt that time I accidentally pronounced it cinnabon in Swedish class and everyone laughed at me for the rest of class) […]

  • Have just discovered these delicious buns at an artisan bakery in Bangor N. Ireland

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