Kanelbullar (Swedish Cinnamon Buns)

Adapted from: Lars Own®

Yield: 24 buns



  • ¾ cup (170g) unsalted butter
  • 1 cup (227g) whole milk
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¼ tsp salt
  • ¼ cup (50g) granulated sugar
  • 1 Tbsp ground cardamom, optional (but highly recommended!)
  • 3–3 ½ cups (360–420g) all-purpose flour


  • 1 ½ tsp ground cinnamon
  • 2 ½ Tbsp (31g) granulated sugar
  • 2 Tbsp (28g) unsalted butter, softened


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


  1. Melt butter, then add milk and heat until mixture is lukewarm (110–115°F).
  2. Put yeast in a large bowl. Add dairy mixture. Stir until all yeast has dissolved.
  3. Add salt, granulated sugar, cardamom (if using), and most of the flour. Work dough together until elastic.
  4. Cover bowl tightly with cling film. Place in a warm, dry spot and leave to rise undisturbed for 30–40 minutes.
  5. Turn dough out onto 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 greased muffin tins, then cover lightly with cling film.
  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.
  13. Enjoy with coffee or tea when you fika!

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