Kanelbullar Cinnamon Cardamom Buns

Name: Kanelbullar Cinnamon Cardamom Buns
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Sweden
Ingredients: 200 ml of whole milk (lukewarm); 20 g of fresh yeast; 75 g of granulated sugar; 500 g of flour; 1 tsp of cardamom (ground); 1 pinch of salt; 1 eggs (whole); 80 g of unsalted butter (soft); 50 g of unsalted butter (softened); 75 g of turbinado sugar; 2 tsp of ground cinnamon; 1 tsp of cardamom (ground); 50 g of granulated sugar; 2 tbsp of water

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Soft Swedish buns fragrant with cinnamon and cardamom, perfect for breakfast or an indulgent break.

Total time: 1 h
Prep: 45 min
Cook: 15 min
Rest: 2 h
Difficulty: Medium
Per person: €0.63

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Homemade Salmon Gravlax with Dill

32 minMedium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

380kcal

Protein8 g9%
Carbs55 g61%
Fat12 g30%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even softer dough, use lukewarm milk and take care not to overwork it after adding the butter. A long rise at room temperature will give you lighter buns.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, once baked. Up to 3 months in individual freezer bags.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container at room temperature or in the fridge.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and left to rise slowly in the refrigerator (8-12h).

Reheating : How do you reheat it?

Oven: 5-7 minutes at 150°C to restore softness. Air fryer: 3-4 minutes at 140°C. Microwave: A few seconds (<20s) to warm, watch out for drying out.

Variations

Shape the two twisted strands into a knot or a spiral.
Brush the warm buns with sugar syrup if you like.
Roll the dough up firmly and cut into 8 to 10 pieces.

Mistakes to avoid

Cutting the rises short: the dough should double in size, then puff up again.
Adding the butter too early: work it in after kneading the dough until elastic.
Baking too long: 12 to 15 minutes, until nicely browned.

Frequently asked questions

How do you make the kanelbullar dough?

Dissolve the yeast in the lukewarm milk, add the sugar, flour, cardamom, and salt, mix in the egg and knead for 10 minutes, then add the soft butter and knead another 5 to 7 minutes until the dough is smooth.

How long should the dough rise?

Cover the bowl and let rise 1 hour to 1 hour 30 minutes in a warm place, until the dough doubles in size. After shaping, let it rise again for 30 to 45 minutes.

How do you shape the buns?

Roll the dough out into a rectangle, spread with butter, brown sugar, cinnamon, and cardamom, roll it up, cut into pieces, then slice each piece lengthwise without cutting all the way through and twist the two strands.

How do you make the glaze?

Heat the granulated sugar with the water in a small saucepan until the sugar has completely dissolved to make a light syrup, then brush it over the buns as soon as they come out of the oven.