NORTH Festival: Kanelbullar {Swedish Cinnamon Buns}
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36-48
Swedish cinnamon buns are not too sweet and make the perfect accompaniment for your cup of coffee or tea.
Cinnamon Bun Dough
  • 25 g yeast
  • 50 g butter
  • 3 cups milk
  • ½ cup sugar
  • Pinch of salt
  • 8 cups flour
  • 2 tsp cardamom, optional
  • 50 g butter, softened
  • 2 tsp cinnamon
  • ½ cup sugar
  • 1 egg
  • Pearl sugar and/or slivered almonds
Cinnamon Bun Dough
  1. Melt the butter in a medium-sized sauce pan over medium heat.
  2. Add the milk and heat until just hot to the touch (98F/37C).
  3. Pour about half of the hot butter-milk over the yeast in a large mixing bowl.
  4. Stir gently and let rest for 5 minutes until the yeast dissolves.
  5. Then add the remaining butter-milk, salt, sugar, cardamom and 7+ cups of flour, mixing well until the dough can be handled.
  6. Knead the dough, cover the ball with a towel, and let it rise for 30 minutes.
  7. Cut the dough in half and form each ball into a rectangle roughly 15x20 inches.
  8. Spread half of the filling over one rectangle and the other half over the other.
  9. Roll the dough up lengthwise to form a long spiral roll.
  10. Cut each roll into roughly 24 (less than 1 inch-wide) pieces.
  11. Place them on a baking sheet lined with parchment paper or in individual muffin liners placed on a baking sheet (roughly 12 to a pan).
  12. Cover them with a towel and let rise another 30 minutes.
  13. Brush the buns with egg and sprinkle with pearl sugar and/or slivered almonds.
  14. Bake the buns at 475 degrees for 5-8 minutes or until lightly golden.
  15. Store the cooled buns in a sealed container because they dry out quickly.
  16. They can also be frozen.
  1. Stir the cinnamon and sugar into the butter to form a mixture with a smooth spreading consistency.
  2. Spread the filling over the rectangles of pastry dough.
Recipe by Itsy Bitsy Foodies at