Light, fluffy and not overly sweet, Swedish Cinnamon buns celebrate simplicity in flavor and texture. Cinnamon, cardamom* and sugar are sprinkled over a light layer of softened butter on a yeasted enriched dough.
These Kanelbullar, or Swedish Cinnamon buns, are light, fluffy and simple in flavor. The focus is on the fragrance of the cinnamon, the accent of the cardamom, and soft texture of the dough, contrasting the crunchy pearl sugar (optional).
*Cardamom is optional
Simple Ingredients
This recipe uses simple ingredients, so try to use good quality cinnamon if possible. It’s the star! This is an uncomplicated enriched yeasted dough. (Learn more about yeast here, if you get nervous around that kind of thing!) You can use a mixer or knead by hand.
History of Swedish Cinnamon Buns
Cinnamon was introduced into Europe by Roman spice traders, bringing it from Sri Lanka. Sweet rolls have been present in Europe for centuries, but Sweden claims the original Kanelbulle,
Kanelbullar in Modern History
The modern-day version of the Kanelbulle had a rocky history. During WWI, sugar, eggs, butter, etc., were hard to come by. As a result, the beloved pastry was not eaten as much. Even post-WWI, Kanelbullar were more of a special occasion treat. However, after WWII, as the economy grew, so did the consumption of kanelbullar as part of everyday fika*.
*fika is the daily “coffee and cake break”, where one takes time to stop and socialize
Swedish Cinnamon Buns Today
Visitsweden.com states that apparently, the average Swede eats the equivalent of 316 cinnamon buns per year! It is so popular, that Kanelbullens Dag, or Cinnamon Bun Day, was created on 1999. It occurs on October 4th.
The Difference Between Swedish Cinnamon Buns and American Buns
I describe the Swedish cinnamon bun as lighter and less sweet than the American cousin.
They are typically individually twisted and have a thin layer of butter, with sugar, cinnamon and often cardamom. Pearl sugar is the most common topping, but you might find the addition of fruits and nuts.
Swedish Cinnamon Buns (Kanelbullar)
Description
These Kanelbullar, or Swedish Cinnamon buns, are light, fluffy and simple in flavor. The focus is on the fragrance of the cinnamon, the accent of the cardamom, and soft texture of the dough, contrasting the crunchy pearl sugar (optional).
Ingredients
Dough
Cinnamon Sugar Filling
Sugar Syrup (Optional)
Instructions
Dough
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Add all dough ingredients to a stand mixer bowl fitted with the dough hook and knead until smooth, about 5-7 minutes or so.
Make sure the liquids are just warm, not hot. 95-100 degrees F (35-38 C) is best. If kneading by hand, it may take 8-10 minutes.
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Shape dough into a ball, cover and rest for 45 minutes.
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Roll the dough out to about 55cmx30 cm or 21.5inx11.5 inches, roughly.
Important: Make sure the bottom is not sticking to the surface, it will help later.
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Spread butter on two-thirds of the dough.
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Mix the sugar, cinnamon and cardamom, if using. Sprinkle evenly over the butter.
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Fold the bare side of dough over the middle, like turning a page or folding a letter. Then fold the other third over the middle also.
You will now have a layered dough.
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Cut the dough into ten equal strips. Then form your buns. See options in images.
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Place on lined baking sheets about 5cm/2in apart and cover loosely, Let rise until puffy, 1 to 1.5 hours. Preheat the oven 20 minutes out to 420F or 215C.
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Brush the buns with milk and sprinkle with pearl sugar.
You can also use granulated sugar, but it may caramelize and not have the exact same crunchy texture.
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Bake the buns for about 15 minutes until golden brown. Prepare the sugar syrup, if using. Brush the buns with syrup while warm.
Sugar Syrup
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Mix the sugar and water in a small saucepan.
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Dissolve the sugar and bring the mixture to a boil and then simmer until thickened. Add vanilla extract/paste, if you like.
Recipe Notes
Using Cardamom: You can omit the cardamom if you want or don't have it. It does add a unique, warm accent to the flavor.
Using Pearl Sugar: You can also use regular caster sugar instead of peal sugar. It won't have the same crunchy texture, and it may melt and/or caramelize, but this is a beautiful flavor in itself.
Twisting/Rolling the Buns: You can roll or twist the knots however you like! I offered two options, but you can find many forms in Sweden.
