Swedish Cinnamon Rolls (Kanelbullar)

Name: Swedish Cinnamon Rolls (Kanelbullar)
Total time: 2 h 22 min
Yield: 16 servings
Ingredients: 300 ml Whole milk; 7 g instant yeast; 70 g Caster sugar; 2 tsp ground cardamom; 1 tsp Salt; 2 piece Egg; 550 g Plain flour; 180 g Unsalted butter; 100 g Unsalted butter; 80 g Light brown sugar; 3 tsp Ground cinnamon; 1 piece Egg; 30 g pearl sugar

2 hr 22 min · 27 min active · makes 16 rolls · ~1.5 kg · Medium

Swedish cinnamon rolls with cardamom-infused dough and a swirl of cinnamon sugar, topped with pearl sugar. Makes 16 rolls.

See more →

Swedish Cinnamon Rolls (Kanelbullar)

Swedish cinnamon rolls with cardamom-infused dough and a swirl of cinnamon sugar, topped with pearl sugar. Makes 16 rolls.

See more →

TOTAL TIME

2 hr 22 min

ACTIVE TIME

27 min

QUANTITY

16 rolls · ~1.5 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/11

Tools0/17

Ingredients

0/11 gathered · 16 servings

300ml

70g

2tsp

1tsp

3piece

550g

280g

80g

3tsp

30g

#	Quantity	Notes	State
1	300ml	—	—
2	7g	—	—
3	70g	—	—
4	2tsp	—	—
5	1tsp	—	—
6	3piece	—	—
7	550g	—	—
8	280g	—	—
9	80g	—	—
10	3tsp	—	—
11	30g	—	—

Tools

18 items

Serveware

1 item

Procedure

38 steps

1 of 38

Pour the milk into a small saucepan.

Whole milk · 300 ml

⏱ 10s

ResultSpring onions in milk

2 of 38

Set the saucepan over a low heat and warm the milk, stirring occasionally, until it is just body temperature — dip a finger in and it should feel neither hot nor cold.

⏱ 2 min

ResultWarm milkused in step 7

3 of 38

Tip the instant yeast into a large mixing bowl.

Instant yeast · 7 g

⏱ 10s

ResultInstant yeast

4 of 38

Add the caster sugar to the bowl with the yeast.

Caster sugar · 70 g

⏱ 10s

ResultInstant yeast and caster sugar

5 of 38

Add the ground cardamom to the bowl.

Ground cardamom · 2 tsp

⏱ 10s

ResultInstant yeast and caster sugar and ground cardamom

6 of 38

Add the salt to the bowl.

Salt · 1 tsp

⏱ 10s

ResultInstant yeast and caster sugar mixture

7 of 38

Pour the warm milk into the bowl and stir briefly to dissolve the sugar.

Warm milk · step 2

⏱ 10s

ResultInstant yeast and caster sugar mixture

8 of 38

Crack the eggs into the bowl, discarding the shells.

Egg · 2 piece

⏱ 15s

ResultEgg mixture

9 of 38

Whisk everything together until the eggs are fully incorporated and the mixture is smooth.

⏱ 30s

ResultYeast liquid

10 of 38

Add the plain flour to the bowl in one go.

Plain flour · 550 g

⏱ 15s

ResultYeast liquid and plain flour

11 of 38

Stir with a wooden spoon until no dry flour remains and the mixture has come together into a rough, shaggy dough.

⏱ 1 min

ResultShaggy dough

12 of 38

Add the unsalted butter to the bowl, cut into small cubes and softened to room temperature.

Unsalted butter · 180 g

⏱ 10s

ResultShaggy dough and unsalted butter

13 of 38

Knead the butter into the dough by hand, squeezing and folding it repeatedly until the butter is completely absorbed and the dough is smooth, soft and slightly tacky — this will take about 10 minutes of determined kneading.

⏱ 10 min

ResultEnriched dough

14 of 38

Cover the bowl tightly with cling film.

⏱ 10s

15 of 38

Leave the dough to rise at warm room temperature until it has doubled in size, about 1 hour.

⏱ 1 hr

ResultRisen enriched dough

16 of 38

Put the unsalted butter for the filling, softened to room temperature, into a small bowl.

Unsalted butter · 100 g

⏱ 10s

ResultUnsalted butter

17 of 38

Add the light brown sugar to the butter.

Light brown sugar · 80 g

⏱ 10s

ResultUnsalted butter and light brown sugar

18 of 38

Add the ground cinnamon to the bowl.

Ground cinnamon · 3 tsp

⏱ 10s

ResultUnsalted butter and light brown sugar and ground cinnamon

19 of 38

Beat the butter, sugar and cinnamon together with a wooden spoon until the mixture is smooth, creamy and well combined.

⏱ 1 min

ResultCinnamon butter fillingused in step 22

20 of 38

Punch the risen dough down firmly with your fist to knock out the gas, then press it flat against the base of the bowl.

⏱ 20s

ResultPunched-down enriched dough

21 of 38

Turn the dough out onto a lightly floured surface and roll it with a rolling pin into a rectangle roughly 40 cm wide and 30 cm tall, keeping the edges as even as you can.

Punched-down enriched dough · step 20

⏱ 2 min

ResultRolled dough rectangleused in step 23

22 of 38

Spoon the cinnamon butter filling onto the dough and spread it in an even layer all the way to the edges with a palette knife.

Cinnamon butter filling · step 19

⏱ 1 min

ResultFilled dough rectangle

23 of 38

Starting from the long edge closest to you, roll the dough up tightly into a firm log, pressing gently as you go to keep it snug.

Rolled dough rectangle · step 21 Filled dough rectangle · step 22

⏱ 1 min

ResultCinnamon roll log

24 of 38

Lift the dough log onto the chopping board.

⏱ 10s

ResultCinnamon roll log

25 of 38

Cut the log with a sharp knife into 16 equal slices, each about 2.5 cm thick.

Into 16 equal portions

⏱ 2 min

Result16 raw cinnamon roll slicesused in step 28

26 of 38

Preheat the oven

200°C

⏱ 10 min

27 of 38

Line a large baking tray with baking paper.

⏱ 30s

28 of 38

Place the 16 cinnamon roll slices cut-side up on the lined baking tray, spacing them about 3 cm apart to allow for spreading.

16 raw cinnamon roll slices · step 25

⏱ 1 min

Result16 raw cinnamon roll slices

29 of 38

Leave the rolls uncovered at warm room temperature to proof until noticeably puffed and pillowy, about 30 minutes.

⏱ 30 min

ResultProofed cinnamon rolls

30 of 38

Crack the egg for the egg wash into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultEgg

31 of 38

Beat the egg with a fork until the white and yolk are fully combined.

⏱ 20s

ResultBeaten egg

32 of 38

Brush the top and sides of each roll generously with the egg wash using a pastry brush.

Beaten egg · step 31

⏱ 1 min

ResultEgg-washed cinnamon rolls

33 of 38

Scatter the pearl sugar evenly over the tops of all the rolls.

Pearl sugar · 30 g

⏱ 30s

ResultPearl-sugar-topped cinnamon rolls

34 of 38

Place the baking tray in the oven using oven gloves.

⏱ 10s

ResultPearl-sugar-topped cinnamon rolls

35 of 38

Bake until the rolls are deep golden brown on top and cooked through, about 12 to 14 minutes.

200°C

⏱ 14 min

ResultBaked cinnamon rolls

36 of 38

Remove the baking tray from the oven using oven gloves.

⏱ 10s

ResultBaked cinnamon rolls

37 of 38

Leave the rolls on the tray for 10 minutes until cool enough to handle.

⏱ 10 min

ResultCooled cinnamon rolls

38 of 38

Lift the rolls onto a serving platter and serve warm.

Cooled cinnamon rolls · step 37

⏱ 30s

ResultCooled cinnamon rolls

Total Time2 hr 22 min

#	Product	Tool	Action
1	300 ml		Pour the milk into a small saucepan.⏱ 10sResultSpring onions in milk
2	—		Set the saucepan over a low heat and warm the milk, stirring occasionally, until it is just body temperature — dip a finger in and it should feel neither hot nor cold.⏱ 2 minResultWarm milkused in step 7
3	7 g		Tip the instant yeast into a large mixing bowl.⏱ 10sResultInstant yeast
4	70 g		Add the caster sugar to the bowl with the yeast.⏱ 10sResultInstant yeast and caster sugar
5	2 tsp		Add the ground cardamom to the bowl.⏱ 10sResultInstant yeast and caster sugar and ground cardamom
6	1 tsp		Add the salt to the bowl.⏱ 10sResultInstant yeast and caster sugar mixture
7	Warm milkstep 2		Pour the warm milk into the bowl and stir briefly to dissolve the sugar.⏱ 10sResultInstant yeast and caster sugar mixture
8	2 piece		Crack the eggs into the bowl, discarding the shells.⏱ 15sResultEgg mixture
9	—		Whisk everything together until the eggs are fully incorporated and the mixture is smooth.⏱ 30sResultYeast liquid
10	550 g		Add the plain flour to the bowl in one go.⏱ 15sResultYeast liquid and plain flour
11	—		Stir with a wooden spoon until no dry flour remains and the mixture has come together into a rough, shaggy dough.⏱ 1 minResultShaggy dough
12	180 g		Add the unsalted butter to the bowl, cut into small cubes and softened to room temperature.⏱ 10sResultShaggy dough and unsalted butter
13	—		Knead the butter into the dough by hand, squeezing and folding it repeatedly until the butter is completely absorbed and the dough is smooth, soft and slightly tacky — this will take about 10 minutes of determined kneading.⏱ 10 minResultEnriched dough
14	—		Cover the bowl tightly with cling film.⏱ 10s
15	—		Leave the dough to rise at warm room temperature until it has doubled in size, about 1 hour.⏱ 1 hrResultRisen enriched dough
16	100 g		Put the unsalted butter for the filling, softened to room temperature, into a small bowl.⏱ 10sResultUnsalted butter
17	80 g		Add the light brown sugar to the butter.⏱ 10sResultUnsalted butter and light brown sugar
18	3 tsp		Add the ground cinnamon to the bowl.⏱ 10sResultUnsalted butter and light brown sugar and ground cinnamon
19	—		Beat the butter, sugar and cinnamon together with a wooden spoon until the mixture is smooth, creamy and well combined.⏱ 1 minResultCinnamon butter fillingused in step 22
20	—		Punch the risen dough down firmly with your fist to knock out the gas, then press it flat against the base of the bowl.⏱ 20sResultPunched-down enriched dough
21	Punched-down enriched doughstep 20		Turn the dough out onto a lightly floured surface and roll it with a rolling pin into a rectangle roughly 40 cm wide and 30 cm tall, keeping the edges as even as you can.⏱ 2 minResultRolled dough rectangleused in step 23
22	Cinnamon butter fillingstep 19		Spoon the cinnamon butter filling onto the dough and spread it in an even layer all the way to the edges with a palette knife.⏱ 1 minResultFilled dough rectangle
23	Rolled dough rectanglestep 21		Starting from the long edge closest to you, roll the dough up tightly into a firm log, pressing gently as you go to keep it snug.⏱ 1 minResultCinnamon roll log
23	Filled dough rectanglestep 22
24	—		Lift the dough log onto the chopping board.⏱ 10sResultCinnamon roll log
25	—		Cut the log with a sharp knife into 16 equal slices, each about 2.5 cm thick. → Into 16 equal portions⏱ 2 minResult16 raw cinnamon roll slicesused in step 28
26	—	200°C	Preheat the oven⏱ 10 min
27	—		Line a large baking tray with baking paper.⏱ 30s
28	16 raw cinnamon roll slicesstep 25		Place the 16 cinnamon roll slices cut-side up on the lined baking tray, spacing them about 3 cm apart to allow for spreading.⏱ 1 minResult16 raw cinnamon roll slices
29	—		Leave the rolls uncovered at warm room temperature to proof until noticeably puffed and pillowy, about 30 minutes.⏱ 30 minResultProofed cinnamon rolls
30	1 piece		Crack the egg for the egg wash into a small bowl, discarding the shell.⏱ 10sResultEgg
31	—		Beat the egg with a fork until the white and yolk are fully combined.⏱ 20sResultBeaten egg
32	Beaten eggstep 31		Brush the top and sides of each roll generously with the egg wash using a pastry brush.⏱ 1 minResultEgg-washed cinnamon rolls
33	30 g		Scatter the pearl sugar evenly over the tops of all the rolls.⏱ 30sResultPearl-sugar-topped cinnamon rolls
34	—		Place the baking tray in the oven using oven gloves.⏱ 10sResultPearl-sugar-topped cinnamon rolls
35	—	200°C	Bake until the rolls are deep golden brown on top and cooked through, about 12 to 14 minutes.⏱ 14 minResultBaked cinnamon rolls
36	—		Remove the baking tray from the oven using oven gloves.⏱ 10sResultBaked cinnamon rolls
37	—		Leave the rolls on the tray for 10 minutes until cool enough to handle.⏱ 10 minResultCooled cinnamon rolls
38	Cooled cinnamon rollsstep 37		Lift the rolls onto a serving platter and serve warm.⏱ 30sResultCooled cinnamon rolls
Total Time			2 hr 22 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	322kcal
	6g
	16g
	10g
	39g
	12g
	1g
	172mg

Ingredients0/11

Tools0/17

Recipe

Swedish Cinnamon Rolls (Kanelbullar)

Swedish cinnamon rolls with cardamom-infused dough and a swirl of cinnamon sugar, topped with pearl sugar. Makes 16 rolls.

What you’ll doYou will make a cardamom-spiced dough enriched with butter, let it rise for an hour, then roll it out, spread it with cinnamon butter, slice it into rolls, proof them for half an hour, egg-wash and pearl-sugar them, and bake until golden. The critical moments are warming the milk to exactly body temperature, kneading the butter in fully, and judging when the dough has doubled and when the rolls are puffed.

Serves16

Total2 hr 22 min

LevelMedium

Ingredients

Whole milk300 ml
Instant yeast7 g
Caster sugar70 g
Ground cardamom2 tsp
Salt1 tsp
Egg3 piece
Plain flour550 g
Unsalted butter280 g
Light brown sugar80 g
Ground cinnamon3 tsp
Pearl sugar30 g

Tools

Kitchen counterRolling pinFilling bowl (small bowl)Egg bowl (small bowl)Large mixing bowlOvenPalette knifeSmall saucepanPastry brushChef's knifeServing platterCling filmWhiskWooden spoonBaking trayBaking paperForkChopping board

Method

Pour the milk into a small saucepan.

10sSmall saucepanWhole milk · 300 ml

Set the saucepan over a low heat and warm the milk, stirring occasionally, until it is just body temperature — dip a finger in and it should feel neither hot nor cold.

Result · Warm milk · used in step 7

2 minSmall saucepan

Tip the instant yeast into a large mixing bowl.

10sLarge mixing bowlInstant yeast · 7 g

Add the caster sugar to the bowl with the yeast.

10sLarge mixing bowlCaster sugar · 70 g

Add the ground cardamom to the bowl.

10sLarge mixing bowlGround cardamom · 2 tsp

Add the salt to the bowl.

10sLarge mixing bowlSalt · 1 tsp

Pour the warm milk into the bowl and stir briefly to dissolve the sugar.

10sLarge mixing bowlWarm milk · step 2

Crack the eggs into the bowl, discarding the shells.

15sLarge mixing bowlEgg · 2 piece

Whisk everything together until the eggs are fully incorporated and the mixture is smooth.

30sLarge mixing bowl, Whisk

Add the plain flour to the bowl in one go.

15sLarge mixing bowlPlain flour · 550 g

Stir with a wooden spoon until no dry flour remains and the mixture has come together into a rough, shaggy dough.

1 minLarge mixing bowl, Wooden spoon

Add the unsalted butter to the bowl, cut into small cubes and softened to room temperature.

10sLarge mixing bowlUnsalted butter · 180 g

10 minLarge mixing bowl

Cover the bowl tightly with cling film.

10sLarge mixing bowl, Cling film

Leave the dough to rise at warm room temperature until it has doubled in size, about 1 hour.

1 hrLarge mixing bowl

Put the unsalted butter for the filling, softened to room temperature, into a small bowl.

10sFilling bowl (small bowl)Unsalted butter · 100 g

Add the light brown sugar to the butter.

10sFilling bowl (small bowl)Light brown sugar · 80 g

Add the ground cinnamon to the bowl.

10sFilling bowl (small bowl)Ground cinnamon · 3 tsp

Beat the butter, sugar and cinnamon together with a wooden spoon until the mixture is smooth, creamy and well combined.

Result · Cinnamon butter filling · used in step 22

1 minFilling bowl (small bowl), Whisk

Punch the risen dough down firmly with your fist to knock out the gas, then press it flat against the base of the bowl.

20sLarge mixing bowl

Turn the dough out onto a lightly floured surface and roll it with a rolling pin into a rectangle roughly 40 cm wide and 30 cm tall, keeping the edges as even as you can.

Result · Rolled dough rectangle · used in step 23

2 minKitchen counter, Rolling pinPunched-down enriched dough · step 20

Spoon the cinnamon butter filling onto the dough and spread it in an even layer all the way to the edges with a palette knife.

1 minKitchen counter, Palette knifeCinnamon butter filling · step 19

Starting from the long edge closest to you, roll the dough up tightly into a firm log, pressing gently as you go to keep it snug.

1 minKitchen counterRolled dough rectangle · step 21Filled dough rectangle · step 22

Lift the dough log onto the chopping board.

10sChopping board

Cut the log with a sharp knife into 16 equal slices, each about 2.5 cm thick. → Into 16 equal portions

Result · 16 raw cinnamon roll slices · used in step 28

2 minChopping board, Chefs knife

Preheat the oven

200°C10 minOven

Line a large baking tray with baking paper.

30sBaking tray, Baking paper

Place the 16 cinnamon roll slices cut-side up on the lined baking tray, spacing them about 3 cm apart to allow for spreading.

1 minBaking tray16 raw cinnamon roll slices · step 25

Leave the rolls uncovered at warm room temperature to proof until noticeably puffed and pillowy, about 30 minutes.

30 minBaking tray

Crack the egg for the egg wash into a small bowl, discarding the shell.

10sEgg bowl (small bowl)Egg · 1 piece

Beat the egg with a fork until the white and yolk are fully combined.

20sEgg bowl (small bowl), Fork

Brush the top and sides of each roll generously with the egg wash using a pastry brush.

1 minBaking tray, Pastry brushBeaten egg · step 31

Scatter the pearl sugar evenly over the tops of all the rolls.

30sBaking trayPearl sugar · 30 g

Place the baking tray in the oven using oven gloves.

10sBaking tray, Oven

Bake until the rolls are deep golden brown on top and cooked through, about 12 to 14 minutes.

200°C14 minBaking tray, Oven

Remove the baking tray from the oven using oven gloves.

10sBaking tray, Oven

Leave the rolls on the tray for 10 minutes until cool enough to handle.

10 minBaking tray

Lift the rolls onto a serving platter and serve warm.

Result · Cooled cinnamon rolls

30sServing platterCooled cinnamon rolls · step 37

Printed 27 September 2026