This traditional Swedish kanelbullar (cinnamon buns) recipe is made with a perfectly soft and chewy cardamom dough, a buttery cinnamon-sugar filling, and twisted into cute little knots.
A few years ago when Barclay and I visited Stockholm together for the very first time, we were introduced to one of Sweden’s most delicious national treasures that I have been craving ever since…
…Sweden’s famous cinnamon buns. ♡♡♡
Somehow, Barclay and I had lived our entire lives up until that trip without ever having tried kanelbullar (Swedish cinnamon buns) or kardemummabullar (Swedish cardamom buns). But our friend in Stockholm said that these sweet treats were an absolute must. So the very first morning that we arrived, we ordered one of each to go with our coffee. And oh my word, you guys, it was head-over-heels cinnamon bun love at first bite.
I can’t even tell you how much I love these cinnamon buns! By contrast to their American cinnamon roll cousins, Swedish cinnamon buns are typically twisted and tied into these cute little knots, as you can see above. And instead of spreading a thick layer of icing on top, these buns are sprinkled with crunchy pearl sugar. The dough in Swedish cinnamon buns is also kneaded with a hint of cardamom, which adds an irresistibly warm depth of flavor to the cinnamon in the filling. And best of all, these rolls are baked just long enough so that they stay perfectly soft and chewy, which I strongly believe is the optimum texture for any type of cinnamon roll or bun.
Anyway, Barclay and I literally could not get enough of these sweet treats during our time in Stockholm and have been craving them ever since. So when one of my good friends offered to teach us how to make them a few weeks ago (via Zoom, of course, while we’re all still staying home), we wholeheartedly said YES. Turns out — they’re easier to make than I was expecting! The twisting technique definitely takes a bit of practice at first, but it’s quick and easy once you get the hang of it. And otherwise, the process for making the dough and filling are pretty standard. They do require a few hours of prep time overall, thanks to a few long rise times, so set aside a good long morning to make a batch. But trust me, it will be one million times worth it.
Alright, I’ve been looking forward to sharing this kanelbullar recipe with you for weeks now. So let’s get to it!