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Swedish Cinnamon Buns

Kanelbullar
 

Soft, fragrant, lightly sweet — with cardamom in the dough, cinnamon in the folds, and a little pearl sugar crunch on top.

Makes

20–22 buns
Prep: 30 min · Rise: 1½–2 hrs · Bake: 8–10 min

THE DOUGH
 

• 1 cup whole milk, lukewarm

• 2¼ tsp active dry yeast

• 3¼ cups all-purpose or bread flour

• ¼ cup granulated sugar

• 1 tsp ground cardamom — freshly crushed if possible

• ¼ tsp salt

• 6 tbsp unsalted butter, softened

THE FILLING
 

• 6 tbsp unsalted butter, very soft

• ⅓ cup light brown or granulated sugar

• 1½ tbsp ground cinnamon

• ½ tsp ground cardamom

TO FINISH
 

• 1 large egg + 1 tbsp water, beaten

• Swedish pearl sugar

MAKE THE BUNS
 

1. Wake up the yeast
Whisk the lukewarm milk and yeast together. Let stand 5–10 minutes, until frothy.
 

2. Make the dough
Combine flour, sugar, cardamom and salt. Add the yeast mixture and mix until a rough dough forms.
 

3. Knead in the butter
Add the softened butter a tablespoon at a time. Knead for 8–10 minutes, until the dough is smooth and elastic.
 

4. Let it rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
 

5. Make the filling
Mix the softened butter, sugar, cinnamon and cardamom into a smooth, spreadable paste.
 

6. Roll & fill
Roll the dough into a rectangle, about 12 × 18 inches. Spread the filling evenly over the surface.
 

7. Fold
Fold the dough in thirds, like a letter. Lightly roll over it to settle the layers, then cut into 20–22 strips.
 

8. Twist & knot
Stretch each strip gently, twist as you wrap it around two fingers, then pull the tail over the top and tuck it underneath.
 

9. Rise again
Place on a parchment-lined baking sheet. Cover loosely and let rise another 30–45 minutes, until puffy.
 

10. Bake
Heat oven to 425°F (220°C). Brush the buns with egg wash and generously sprinkle with pearl sugar. Bake 8–10 minutes, until deep golden.

Let cool slightly.

 

A LITTLE FIKA

Pour the coffee.
Put the phone away.
Take a moment.

The bun is only part of the ritual.
The pause is the point.

Recipe adapted for The Cosmic Bloom from the traditional Swedish kanelbullar method in our source recipe. authentic_swedish_kanelbullar