---
title: Swedish Cinnamon Buns Recipe (Easy Kanelbullar Recipe)
description: Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
image: https://merryboosters.com/wp-content/uploads/2022/05/kanelbullar-recipe.jpg
prep time: 15 minutes
servings: 10 Swedish Cinnamon Buns or kanelbullar
tags: kanelbullar, kanelbullar recipe, swedish cinnamon buns, swedish cinnamon buns recipe, swedish cinnamon rolls, swedish kanelbullar
course: Breakfast, Dessert, Snack
source: https://merryboosters.com/swedish-cinnamon-buns-recipe-kanelbullar
cook time: 15 minutes
cuisine: Scandanavian, Swedish
time required: 2 hours
---

== Prepare the Bread Dough ==

Into a bowl add @milk{120%ml} and @water{120%ml}, @sugar{32%g}, @salt{=1%tsp}, @yeast{3%g}, and @butter{57%g}(softened) and combine everything together. Make sure all the ingredients are at room temperature and the milk and water should be preferably warm (not hot). It should be ideally around 100 F. Yeast cells will die if it is in high temperature (130 F and above) and its action will slow down in a cold environment (less than 70 F).

Then add in @flour{390%g} into this mixture and combine them together to form a shaggy mass of dough.

If you are kneading the dough in a stand mixer, use the dough hook attachment to knead the dough. If you are kneading the dough by hand, transfer the dough onto a clean work surface and knead the dough for a few minutes (~{6-8%minutes}) until it forms a smooth dough.

Shape it into a ball; then flatten the top a little to form a disc shape and then cover it with a bowl or kitchen towel and let the dough rest on the counter for ~{30%minutes}. This will let the dough sit for a few minutes so that the gluten strands will relax.

== Divide and Shape Cinnamon Buns ==

For the next step of shaping the rolls, first we need to roll the dough into a thin sheet (1/4 inch thickness).

Pat, stretch, and roll out the dough to about 50-55cm x 25-30cm rectangle. Imagine we divide the dough lengthwise into 3 parts. I roughly made markings on top of the dough.

Spread very soft @butter{57%g}(softened) over 2/3 of the surface.

Mix @brown sugar{90%g} and spices in a bowl. The mix of brown sugar and spices @cinnamon powder{5%g} and @cardamom powder{2%g} gives a special aroma to the Swedish cinnamon buns.

Then sprinkle on the filling mixture as evenly as possible.

Use those marks as a guide to gently fold the dough in thirds onto itself, so that it looks like a closed business letter.

Using a very sharp knife or pastry wheel, slice the dough lengthwise into 3 centimeter wide strips. I divided it into 10 equal dough strips.

Again divide each strip into two, almost all the way but leaving one end joined.

To roll Swedish cinnamon buns, take one strip of dough and hold one end of it with your hands. Then twist the two ends slightly and then twirl and form a knot. Watch the video and you will find it easy to shape kanelbullar.

While shaping, keep in mind not to roll them tightly as they need some room to expand while proofing and while baking. Make sure the ends are pinched together or otherwise they will unwind while baking.

Transfer to a #baking pan{} lined with parchment paper.

== Proof the Swedish Cinnamon Buns ==

Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy; around ~{60%minutes}. In a colder environment, it may take longer, around ~{90%minutes}.

== Bake the Kanelbullar ==

Brush the top of shaped and proofed cinnamon buns with egg wash. I prepared the egg wash by lightly beating @egg{1} in a bowl. Sprinkle the top with some pearl sugar (optional).

Then bake them @420F for ~{14-16%minutes}. Swedish cinnamon buns or kanelbullar are best to have while they are fresh and warm out of the oven. So have them fresh with some hot coffee or tea. Enjoy!

Let the cinnamon buns cool down for ~{2-3%minutes}. Slather on top with some sugar syrup while the rolls are still warm.