Kanelbullar (Swedish Cinnamon Buns)

Adapted from: Lars Own®

Yield: 24 buns



  • 1 ½ sticks (6 oz) butter
  • 1 cup milk
  • 1 packet (¼ oz) active dry yeast
  • ¼ tsp salt
  • ¼ cup granulated sugar
  • 1 Tbsp ground cardamom, optional but highly recommended
  • 3–3 ½ cups all-purpose flour


  • 1 ½ tsp ground cinnamon
  • 2 ½ Tbsp granulated sugar
  • 2 Tbsp unsalted butter, softened


  • 1 egg, lightly beaten
  • Lars Own Swedish Pearl Sugar


  1. Melt butter, then add milk and heat until mixture is lukewarm.
  2. Put yeast in a large bowl. Pour in milk/butter mixture. Stir until all yeast has dissolved.
  3. Add salt, granulated sugar, cardamom (if using), and most of the flour.
  4. Work dough together until elastic. Cover and place in a warm location to rise for 30–40 minutes.
  5. Place dough on a lightly floured surface. Knead using remaining flour (as needed) until a soft dough is formed. Roll dough out to make a 12" by 16" rectangle.
  6. For the filling, mix cinnamon and granulated sugar. Spread softened butter evenly over the dough. (We found that gently using our fingers works well here.) Sprinkle dough with cinnamon/sugar mixture.
  7. Roll up dough lengthwise, pinching seam to seal. Then gently stretch the dough to make a log that’s roughly 24" long.
  8. Using a serrated knife (or unflavoured dental floss), slice log into 24 equal pieces.
  9. Place slices on greased baking sheets or in muffin tins, then cover lightly with plastic wrap.
  10. Heat oven to 425°F while dough is proofing for 20 minutes.
  11. Brush buns with beaten egg. Sprinkle with Lars Own® Swedish Pearl Sugar.
  12. Bake buns for 10–15 minutes or until golden brown.

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