European · Breakfast · Snack
Swedish Cinnamon Buns
Kanelbullar
Soft, cardamom-scented Swedish buns swirled with cinnamon sugar and topped with crunchy pearl sugar. This lighter version uses low-fat milk, part whole wheat flour and a modest amount of butter, and keeps the classic fika flavour.
- Prep
- 120 min
- Cook
- 12 min
- Total
- 132 min
- Serves
- 12
Calories come from: Carbs 63% · Fat 27% · Protein 10%
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Ingredients
For 12 servings- 1 cup (250 ml)1% low-fat milk
- 3 1/2 tbsp50 gUnsalted butter (for dough)
- 1 packet (2 1/4 tsp)7 gActive dry yeast
- 2 3/4 cups350 gAll-purpose flour
- 3/4 cup95 gWhole wheat flour
- 3 tbsp38 gGranulated sugar (for dough)
- 2 tspGround cardamom
- 1/2 tspSalt
- 3 tbsp40 gUnsalted butter, softened (for filling)
- 1/4 cup50 gLight brown sugar (for filling)
- 1 tbsp8 gGround cinnamon
- 1 large50 gEgg (for brushing)
- 2 tbsp20 gPearl sugar (optional)
Steps
- 1
Warm the milk in a small pan until just lukewarm, about 37 °C / 99 °F.
- 2
Take the pan off the heat and stir in the 50 g of dough butter until it melts.
- 3
Sprinkle the yeast over the warm milk mixture and leave for 5 minutes until foamy.
- 4
In a large bowl, mix the all-purpose flour, whole wheat flour, granulated sugar, cardamom and salt.
- 5
Pour in the milk mixture and stir to a shaggy dough.
- 6
Knead for 8–10 minutes until smooth and elastic, adding a little extra flour only if very sticky.
- 7
Cover the bowl and let the dough rise in a warm place for 45–60 minutes until doubled.
- 8
Stir the softened filling butter, brown sugar and cinnamon together into a spreadable paste.
- 9
Roll the dough on a lightly floured surface into a rectangle about 30 x 40 cm (12 x 16 in).
- 10
Spread the cinnamon paste evenly over the dough right to the edges.
- 11
Roll the dough up tightly from the long side into a log.
- 12
Cut the log into 12 equal slices and place them cut side up in paper cases or on a lined baking tray.
- 13
Cover and let the buns rise for 30 minutes while you heat the oven to 220 °C / 425 °F.
- 14
Beat the egg and brush it lightly over the buns.
- 15
Sprinkle the buns with pearl sugar, if using.
- 16
Bake for 10–12 minutes until deep golden brown.
- 17
Cool on a rack for a few minutes before serving.
Swaps, storage and make-ahead
Swaps
- Use all all-purpose flour instead of the whole wheat flour for a softer, lighter bun that is easier to shop for.
- For a dairy-free version, use unsweetened oat or soy milk and a block-style dairy-free butter, and brush the buns with the milk instead of egg.
- If you can't find pearl sugar, sprinkle the buns with coarsely crushed sugar cubes or a little demerara sugar.
- Swap the light brown sugar in the filling for dark brown sugar for a deeper, more caramel-like flavour.
Storage
These buns are best eaten the day they are baked; once cool, keep them in an airtight container at room temperature for 1 to 2 days. For longer keeping, freeze cooled buns in a sealed bag for up to 2 to 3 months and thaw at room temperature or warm briefly in a low oven.
Make ahead
After shaping, cover the buns and let them rise slowly in the fridge overnight, then let them sit at room temperature for about 30 minutes while the oven heats before brushing and baking. You can also mix the cinnamon filling a day ahead and keep it covered in the fridge, softening it before spreading.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (79 g) | Per 100 g | |
|---|---|---|
| Calories | 234 kcal | 296 kcal |
| Protein | 5.6 g | 7.1 g |
| Carbohydrates | 37.3 g | 47.2 g |
| of which sugars | 8.4 g | 10.6 g |
| Fiber | 2.2 g | 2.8 g |
| Fat | 7.2 g | 9.1 g |
| of which saturated | 4.1 g | 5.2 g |
| Sodium | 115 mg | 146 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
