📝 About This Recipe
Unlike their gooey American cousins, the Swedish Kanelbulle is a sophisticated masterpiece of enriched dough, defined by the aromatic warmth of freshly ground cardamom and a buttery cinnamon swirl. These iconic buns are the soul of 'Fika,' the Swedish tradition of pausing for coffee and a treat, offering a perfect balance of spice, sweetness, and a soft, pillowy crumb. Topped with crunchy pearl sugar rather than heavy frosting, they are an elegant testament to the beauty of Scandinavian baking.
🥗 Ingredients
The Spiced 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 mortar-ground for best aroma)
- 1/2 teaspoon Fine sea salt
- 4 to 4 1/2 cups All-purpose flour (measured by spoon-and-level method)
- 1 Egg (at room temperature)
Cinnamon Filling
- 1/2 cup Unsalted butter (very soft)
- 1/2 cup Brown sugar (packed)
- 2 tablespoons Ground cinnamon (high quality Ceylon if possible)
- 1 teaspoon All-purpose flour (helps prevent filling from leaking)
Topping and Finish
- 1 Egg (beaten with a splash of water for egg wash)
- 3 tablespoons Swedish Pearl Sugar (for that classic crunch)
- 2 tablespoons Water (for simple syrup glaze)
- 2 tablespoons Granulated sugar (for simple syrup glaze)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, sugar, ground cardamom, salt, and the room-temperature egg. Mix on low until combined.
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3
Gradually add 4 cups of flour. Knead on medium-low speed for about 5 minutes. The dough should start to pull away from the sides of the bowl but still feel slightly tacky.
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4
Add the softened butter one tablespoon at a time while the mixer is running. Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
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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 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the filling by mixing the soft butter, brown sugar, cinnamon, and 1 teaspoon of flour into 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.
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8
Spread the cinnamon filling evenly over the entire surface of the dough rectangle, going all the way to the edges.
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9
Fold the dough in thirds like a letter (fold the top third down, then the bottom third up over it). Use a rolling pin to gently flatten the folded rectangle slightly.
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10
Using a pizza cutter or sharp knife, cut the dough into strips about 1 inch wide. You should have 15-18 strips.
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11
Twist each strip several times, then wrap it around two fingers to create a knot, tucking the end into the center or underneath. Place on baking sheets lined with parchment paper.
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12
Cover the buns and let them rise for a second time for about 45 minutes. Preheat your oven to 425°F (220°C) during this time.
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13
Brush the buns gently with the egg wash and sprinkle generously with Swedish pearl sugar.
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14
Bake for 10-12 minutes until deep golden brown. While they bake, simmer 2 tbsp water and 2 tbsp sugar to create a quick syrup.
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15
Immediately after removing from the oven, brush the hot buns with the simple syrup for a professional shine and to lock in moisture. Let cool on a wire rack.
💡 Chef's Tips
Always use freshly ground cardamom seeds rather than pre-ground powder; the flavor difference is immense. Ensure your butter is truly soft but not melted for the filling to prevent it from leaking out during baking. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling and shaping. Do not over-bake; these buns are best when they are just golden to ensure the interior remains soft and moist. To get the perfect 'knot' shape, watch a quick video on Swedish bun twisting—it's easier than it looks!
🍽️ Serving Suggestions
Serve warm with a strong cup of black coffee for an authentic Swedish Fika experience. Pair with a glass of cold milk, which complements the spicy cardamom beautifully. Serve alongside fresh berries and a dollop of lightly sweetened whipped cream for a dessert twist. Try them with a slice of sharp Västerbottensost or white cheddar for a sweet-and-savory snack. Reheat for 10 seconds in the microwave if eating the next day to restore that 'just-baked' softness.