The 4th of October is Kanelbullens dag,
a day to celebrate the Swedish cinnamon buns

Dough                                                             Filling
1 tbsp ground cardamom (kardemumma)      200 g soft butter (salted)
2 dl (200 ml) milk                                            1 dl (100 ml) sugar
1 dl cream (100 ml) (grädde)                          ½ tbsp cinnamon (kanel)
50 g fresh yeast (jäst – red packet)                 1 tbsp cardamom (kardemumma)
1 ½ dl (150 ml) sugar                                      1 dl (100 ml) pearl sugar (pärlsocker)
½ tsp salt                                                         1 egg
100 g butter (salted)
1 egg
approx. 11 dl (1100 ml) flour


  1. Crumble the yeast in a large bowl. Melt the butter and then add the milk, cream, sugar and salt. Slowly pour the warm mixture (must not exceed 37°c) over the yeast, making sure the yeast dissolves. Mix in the egg.
  2. Add half the flour, mixing continuously. Add more flour, while vigorously kneading the dough with a large spoon (or in a mixer). When the dough no longer sticks to the side of the bowl, it is ready. Cover it with a towel and leave it to rise in a warm and draft-free area for 45-60 minutes.
  3. Put the oven on at 200°c. Knead the dough on a flat floured surface. Divide the dough into 3 pieces. With a rolling pin roll out each section of dough into a rectangle (30 x 25cm).
  4. Brush the rectangle with the soft butter, sprinkle over some sugar, cinnamon and cardamom evenly. From the bottom up, roll together the rectangle, and with a sharp knife cut the roll into 10 equal slices and place each slice in to a paper cupcake holder.
  5. Cover with a towel and allow to rise for about 45 minutes.
  6. Brush the cinnamon rolls with egg wash and sprinkle with pearl sugar. 
  7. Place in the middle of the oven, and bake for 7-10 minutes, or until done.


The cinnamon buns freeze well and are wonderful reheated and enjoyed for a leisurely breakfast. It is important to note is that they taste remarkably better if heated in the oven, rather than the microwave, which tends to leave them slightly soggy. 

Recipe courtesy of John Duxbury, editor and founder of Swedish Food. Additional research by Mimmi Nilsson.



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