📝 About This Recipe
Transport yourself to a cozy Stockholm café with these iconic Swedish cinnamon buns, defined by their sophisticated hint of cardamom and elegant pearl sugar topping. Unlike their gooey American counterparts, Kanelbullar are light, aromatic, and braided into beautiful knots that offer a perfect balance of spice and sweetness. They are the quintessential centerpiece of 'Fika'—the cherished Swedish tradition of slowing down for coffee and a treat with friends.
🥗 Ingredients
The Cardamom Dough
- 2 cups Whole milk (warmed to 110°F/43°C)
- 2.5 teaspoons Active dry yeast (or one 7g packet)
- 11 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 cup Granulated sugar
- 1 tablespoon Cardamom seeds (freshly mortar-crushed for best aroma)
- 1/2 teaspoon Fine sea salt
- 5 to 6 cups All-purpose flour (measured by spoon-and-level method)
Cinnamon Butter Filling
- 7 tablespoons Unsalted butter (very soft, at room temperature)
- 1/2 cup Granulated sugar (or light brown sugar for deeper flavor)
- 2 tablespoons Ground cinnamon
- 1 teaspoon Vanilla sugar or extract
The Finish
- 1 large Egg (beaten with a splash of water for egg wash)
- 1/4 cup Swedish Pearl Sugar (Pärlsocker; does not melt in the oven)
- 2 tablespoons Simple syrup (optional, for a professional bakery shine)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy and activated.
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2
Add the melted butter, sugar, crushed cardamom, and salt to the yeast mixture. Stir until well combined.
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3
Gradually add the flour, one cup at a time. If using a mixer, use the dough hook on low speed. Continue adding flour until the dough pulls away from the sides of the bowl and is slightly tacky but doesn't stick to your fingers.
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4
Knead the dough for 7-10 minutes by hand or 5 minutes in the mixer until it is smooth, elastic, and supple. This develops the gluten necessary for a light bun.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the softened butter, sugar, cinnamon, and vanilla in a small bowl until it forms a smooth, spreadable paste.
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7
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12x18 inches (30x45 cm).
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8
Spread the cinnamon filling evenly across the entire surface of the dough rectangle, going right to the edges.
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9
Fold the dough in thirds like a letter: fold the top third down to the center, then the bottom third up over that. You should now have a long, narrow strip of three layers.
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10
Using a pizza cutter or sharp knife, cut the dough into 20-24 vertical strips, each about 2 cm wide.
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11
To form the knots: take a strip, gently stretch it, and twist it several times. Wrap the twisted strip around two fingers twice, then tuck the end over the top and through the center to create a neat knot.
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12
Place the knots on baking sheets lined with parchment paper. Cover and let rise for another 45-60 minutes until puffy.
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13
Preheat your oven to 425°F (220°C). Brush each bun gently with the egg wash and generously sprinkle with Swedish pearl sugar.
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14
Bake for 10-12 minutes until the buns are a deep golden brown. If using simple syrup, brush it on immediately after removing them from the oven for a glossy finish.
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15
Transfer to a wire rack and let cool for at least 10 minutes before serving. Enjoy fresh!
💡 Chef's Tips
Always use freshly crushed cardamom seeds rather than pre-ground powder; the difference in aroma is extraordinary. Do not over-flour the dough; it should remain soft and slightly tacky to ensure the buns stay moist after baking. If the room is cold, place the dough in an oven that is turned off but has the light on to create a warm proofing environment. To keep buns fresh for days, store them in an airtight container or freeze them immediately once cooled and reheat briefly in the oven.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of dark roast Swedish coffee for the ultimate Fika experience. Pair with a glass of cold milk, a favorite among Swedish children. Serve as part of a brunch spread with sliced sharp Västerbottensost or white cheddar cheese. For a festive touch, serve with a small bowl of lingonberry jam on the side.