📝 About This Recipe
Transport yourself to a cozy Stockholm café with these authentic Kanelbullar, the crown jewel of Swedish 'fika' culture. Unlike their heavy, frosting-laden American cousins, these buns are defined by a light, cardamom-infused dough and a sophisticated balance of warm cinnamon and crunchy pearl sugar. This recipe utilizes a slow-fermentation process and high-quality butter to create a delicate, aromatic pastry that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Cardamom Dough
- 1 1/2 cups Whole Milk (warmed to 110°F (43°C))
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/2 cup Granulated Sugar
- 7 tablespoons Unsalted Butter (softened at room temperature)
- 1 tablespoon Cardamom Seeds (freshly crushed or ground)
- 1/2 teaspoon Fine Sea Salt
- 4 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1 Egg (large, at room temperature)
Cinnamon-Spice Filling
- 6 tablespoons Unsalted Butter (very soft, spreadable)
- 1/2 cup Light Brown Sugar (packed)
- 2 tablespoons Ground Cinnamon (high-quality Ceylon preferred)
- 1 teaspoon Vanilla Extract
Finishing Glaze & Topping
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 3 tablespoons Swedish Pearl Sugar (for crunch and decoration)
- 1/4 cup Water (for simple syrup glaze)
- 1/4 cup Granulated Sugar (for simple syrup glaze)
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
-
2
Add the sugar, softened butter, crushed cardamom, salt, and the egg to the yeast mixture. Whisk gently to combine.
-
3
Attach the dough hook and gradually add the flour on low speed. Once the dough starts to come together, increase to medium speed and knead for 7-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
-
4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
5
While the dough rises, prepare the filling by mixing the soft butter, brown sugar, cinnamon, and vanilla in a small bowl until it forms a smooth, spreadable paste.
-
6
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).
-
7
Spread the cinnamon filling evenly across the entire surface of the dough, reaching all the way to the edges.
-
8
Perform a 'letter fold': Fold the top third of the dough down to the center, then fold the bottom third up over that. You should now have a long, narrow strip of three layers.
-
9
Cut the dough into roughly 15-18 vertical strips, each about 1 inch wide. Using a knife or pizza cutter makes this easiest.
-
10
Twist each strip several times like a rope, then wrap it around two fingers to form a knot, tucking the end underneath. Place on a baking sheet lined with parchment paper.
-
11
Cover the knots with a clean towel and let them rise for another 30-45 minutes until puffy.
-
12
Preheat your oven to 425°F (220°C). Brush each bun gently with the egg wash and generously sprinkle with pearl sugar.
-
13
Bake for 12-15 minutes until deep golden brown. While they bake, simmer the 1/4 cup water and 1/4 cup sugar in a small pan until the sugar dissolves to make a simple syrup.
-
14
Immediately after removing the buns from the oven, brush them with the simple syrup. This gives them a professional shine and keeps them moist.
-
15
Transfer to a wire rack and allow to cool for at least 10 minutes before serving. Enjoy fresh!
💡 Chef's Tips
Always use freshly ground cardamom seeds rather than pre-ground powder for the most vibrant, authentic flavor profile. Be careful not to over-flour the dough; it should be slightly tacky to the touch for the softest possible crumb. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on. To get the perfect 'knot' shape, watch a quick video on Swedish twisting techniques; it is easier than it looks but takes a little practice. Don't skip the simple syrup glaze at the end—it's the secret to that bakery-quality sticky-shiny finish.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of black coffee or a traditional Swedish dark roast. Pair with a glass of cold milk for a classic afternoon snack. Incorporate into a brunch spread with fresh berries and sharp cheddar cheese. Serve as part of a 'Fika' spread with other small cookies and almond tarts. Lightly toast any leftovers the next day and spread with a thin layer of salted butter.