Swedish kanelbulle — the classic cinnamon buns

When it comes to breakfast sweets in Sweden, one name rules above all: kanelbulle, the soft cinnamon buns that accompany every “fika” — the Swedish coffee break. With the warming aroma of cinnamon and the sparkle of pearl sugar on top, these buns are as beautiful as they are delicious, and are easy to prepare in your kitchen, according to the classic Swedish recipe.

Ingredients

For the dough:

• 500 ml lukewarm milk
• 50 g fresh yeast (or 14 g dry yeast)
• 150 g sugar
• 150 g melted butter
• 900 g flour
• 1 teaspoon salt
• 1 teaspoon ground cardamom (optional, but very Swedish)

For the filling:

• 150 g butter at room temperature
• 100 g brown sugar
• 3 tablespoons ground cinnamon

For the topping:

• 1 beaten egg, for brushing
• pearl sugar (or coarse sugar)

Preparation steps

1. Dissolve the yeast in the lukewarm milk with a spoonful of sugar and leave for 10 minutes, until it foams lightly.
2. Add the melted butter, sugar, salt and cardamom; mix and add the flour little by little, kneading for 8–10 minutes until the dough becomes soft and elastic.
3. Cover the bowl with a towel and leave the dough to rise in a warm place for about 45 minutes, until it doubles in volume.
4. Roll out the dough into a rectangular sheet (about 40 × 50 cm); spread the whole surface with soft butter and sprinkle evenly with brown sugar and cinnamon.
5. Roll the sheet from the long side into a tight roll and cut into 12 equal slices.
6. Arrange the slices on a baking tray lined with baking paper, cover and leave to rise for another 30 minutes.
7. Brush with the beaten egg, sprinkle with pearl sugar and bake in a preheated oven at 225°C for 8–10 minutes, until golden.

Preparation time: 30 minutes + about 75 minutes rising | Baking: 8–10 minutes | Servings: 12 buns

Tip: Kanelbulle are enjoyed best warm, with a cup of coffee — exactly as in the Swedish “fika” tradition.