Heidi One of the great pleasures of life in Sweden is the tradition of fika. This isn’t just a simple coffee break; it’s a cherished moment to pause, socialise, and, of course, enjoy something delightfully sweet. Though I’m not a coffee drinker myself (a fact many Swedes struggle to comprehend!), I wholeheartedly embrace the ritual.
When I’m visiting Sweden, I’m practically never without a kanelbulle—the iconic Swedish cinnamon bun. Even back home, I often get a powerful craving for them, not to mention their close cousin, the sensational kardemummabulle (cardamom bun)!
Such is the national love for this treat that, since 1999, October 4th has been officially designated Kanelbullens dag, or Cinnamon Bun Day. Yes, Sweden certainly knows how to dedicate a special day to its food. They even have a cake calendar!
My journey back from Sweden is always made sweeter by purchasing a stash of kanelbullar to enjoy as a Swedish breakfast the next morning; it’s an instant remedy for those post-trip blues.
Baking authentic kanelbullar is surprisingly straightforward. I’ve experimented with various recipes over the years and finally settled on my own adaptation, which I am thrilled to share with you!
Ingredients for 25 kanelbullar
Ingredients for the dough
After much trial and error, I always return to this trusted base, inspired by the classic Swedish baking book, Sju Sorters Kakor (Seven Types of Cakes).
- 500 ml milk
- 150 gram butter
- 100 gram sugar
- 50 gram yeast
- 840 gram flour
- A pinch of salt
- One tablespoon of ground cardamom
Ingredients for the cinnamon paste/filling
- 2 tablespoons of ground cinnamon
- 70 grams of sugar
- 100 gram of butter
Ingredients for the finish touch
- Sugar pearls (pärlsocker)
- Egg (beaten for glazing)
Preparation
Making kanelbullar requires patience, as the dough needs time to prove (rise) a couple of times, but the actual work is minimal.
- Warm the Milk and Melt the Butter: Gently heat the milk and melt the butter in it. Crucially, the liquid must not boil! It should only be warmed to body temperature—about 37°C—so you can comfortably dip your finger in without burning yourself.
- Mix the Dry Ingredients: In a large bowl, mix the flour with the yeast, sugar, salt, and cardamom.
- Knead the Dough: Add the warmed milk and butter mixture to the dry ingredients. Knead thoroughly until you have a smooth, elastic dough.
- First Prove: Cover the bowl with a clean tea towel and leave the dough in a warm place to prove for 1 hour.
- Prepare the Filling: While the dough is proving, cream together the soft butter, sugar, and cinnamon until you have a smooth paste.
- Shape the Buns: Once the dough has doubled in size, roll it out onto a lightly floured surface into a large, long rectangle. Spread the cinnamon filling evenly across the dough.
- Roll and Slice: Roll the dough tightly from the long edge until you have a long, thick ‘sausage’. Cut slices of about one and a half centimetres thick.
- Second Prove: Place the rolls onto baking trays lined with parchment paper. Gently press each bun down slightly. Cover them again and let them prove for another 30 minutes.
- Bake: Pre-heat your oven to 220°C (fan 200°C/Gas Mark 7). Brush the tops of the buns with the beaten egg and sprinkle generously with sugar pearls. Bake for 12–15 minutes, or until golden brown.
If you somehow manage to have any left over, kanelbullar freeze beautifully. Though, in my experience, they rarely last long enough to make it to the freezer! Enjoy your fika!
