Kanelbullar: swedish cardamom and cinnamon buns



  • 6 oz unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 tsp ground cardamom
  • 2 cups lukewarm milk
  • 1 1/4 tbsp instant dry yeast
  • 7 cups flour
  • 4.2 oz unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/4 tsp vanilla sugar
  • 1 beaten egg
  • Caster sugar


40 minutes
  • 1Mix butter, sugar, salt and cardamom in a large bowl.
  • 2In another container mix milk and yeast and let it stand for about 5 minutes until foamy.
  • 3Add milk mixture to the butter mixture and mix well.
  • 4Add flour and knead until well incorporated and dough is elastic.
  • 5Cover the bowl and let it rest until dough has doubled in size.
  • 6Mix the filling ingredients and set aside.
  • 7When dough has risen, place it in a floured surface, cut in half and return one half to the bowl.
  • 8With a rolling pin, open half the dough to a rectangle of about 15inx20in (40cmx50cm) and spread half the filling over it.
  • 9Fold it like an envelope (fold the lower third to the top and the upper third over the folded lower third) creating three layers.
  • 10Now, again with the rolling pin, open the dough until it is about twice the folded size (still maintaining the rectagle shape).
  • 11From the longest side, cut 2 inch strips and then cut each strip in half up to about one inch from the edge (the top of each strip must remain together - like a pair of pants).
  • 12Wrap each "pair of pants" around your fingers finishing with some dough on top, like a knot and place each roll in a baking sheet layered with parchment paper (or a silicon mat).
  • 13Repeat the process with the other half of the dough.
  • 14Let the rolls rest for about 30 minutes.
  • 15Preheat the oven to 350F/180C.
  • 16Brush each roll with the beaten egg and dust with caster sugar.
  • 17Bake from 15 to 20 minutes, until golden.
  • 18
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