Contact me!



* indicates required

Swedish Cinnamon Buns

October 19, 2014 | 40 comments

I seem to have grown a fondness for swedish cinnamon buns. Unlike most of their counterparts here, they aren’t enjoyed sticky and gooey, but with infinite amounts of swirls, cinnamon (MORE CINNAMON!), and a light sprinkling of sugar on top. The shape is woefully more interesting than regular swirls, but the pulling apart and eating step makes it so much more wonderful.

Swedish Cinnamon Buns-2

Swedish Cinnamon Rolls-3

Swedish Cinnamon Rolls-9

Swedish Cinnamon Rolls-8

However, I had no idea that tying things in knots would be so difficult. Usually, I have no trouble with this, I tie my shoes at least 5 times a week, my hair naturally curls up into it’s own form of knots (the kind that will never come undone…), and my brain starts tying itself into knots after one too less (is that an expression?) hours of sleep.

Swedish Cinnamon Rolls-2

Swedish Cinnamon Rolls-10

Swedish Cinnamon Rolls-6

Swedish Cinnamon Rolls-7

Swedish Cinnamon Rolls-4

But these? I tried tying them into knots and the dough + the cinnamon decided it would be a great time to mess with me! After two quizzes and a test today, I was in no mood to play hide and go catch the gluten. Twisting two pieces of dough around, they started disintegrating and after tying a knot, the result was a huge mound of cinnamonny smelling dough and greasy hands. I was in no mood to be playing…

Swedish Cinnamon Rolls-5

After 12 rounds of this over and over, I finally got the idea and I thought I could make a few decent looking ones. Nope, only one piece of dough left. Annoyed, and being the perfectionist I am, I unknotted all of them and twisted and knotted them again.

These knots actually turned out okay, and to make sure you don’t go through a shaping crisis, I made .gifs! (Yes, right now, they’re my answer to everything…)
Okay, enough about their appearance. Let’s just say these taste wonderful no matter how they look!

-I sprinkled chopped almonds on top, but you can also use pearl sugar.
-Make sure you bake on parchment paper! If you do it on foil like I did, you will end up with burnt bottoms.
-You can just roll these into traditional cinnamon rolls and bake them in cupcake liners if you prefer.
-As always, I highly suggest you use a scale instead of the cup measurements. But I provided them anyhow, for your convenience.


Swedish Cinnamon Buns



  • 250 g 1 cup milk
  • 2 1/2 tsp yeast
  • 70 g 5 tbsp butter
  • 12 pods of cardamon crushed and ground (around 2 tsp)
  • 55 g 3 tbsp brown sugar
  • 1 tsp salt
  • 460 g 2 cups flour


  • 87 g 6 tbsp butter
  • 115 g 6 tbsp brown sugar
  • 32 g 4 tbsp ground cinnamon

Egg Wash

  • 1 egg beaten
  • 2 tsp milk
  • pearl sugar chopped almonds


  1. In a mixing bowl, sprinkle yeast on top of the milk. Mix and set aside.
  2. Combine the butter, cardamon, sugar, and salt in large bowl. Add in the milk mixture and the flour.
  3. Mix and knead for about 10 minutes, until the dough is smooth and elastic. Cover and let it rise until doubled in size about 45 - 60 minutes.
  4. Meanwhile, cream together the filling ingredients.
  5. Punch down the dough and then roll out into a 50 cm by 60 cm rectangle. Spread the filling on, completely covering the top of the rectangle. Fold the dough into thirds (think business letter), so that it measures something among the lines of 50 cm by 20 cm.
  6. Cut the dough in half so now the 50 cm side measures around 25 cm and then cut into the 20 cm side into 3cm strips.
  7. Take the strip and cut it down the middle, leaving the top part uncut (kinda like a long pair of pants).
  8. Then, stretch those pant legs down and twist together.
  9. Knot it and place it on parchment paper.
  10. Repeat with the rest of the dough.
  11. Cover and rise for 30 minutes.
  12. Preheat the oven to 475 F.
  13. Brush the buns with a beaten egg and sprinkle on pearl sugar and/or almonds if desired.
  14. Bake for 8-11 minutes, or until golden.


read or add your own

  1. Eva on

    October 24, 2014 at 9:50 am says

    Hier, j’Γ©tais en train de lire une magazine et il avait un article sur la SuΓ¨de. Il avait un photo de ces dΓ©licieux buns et maintenant je les voit dans ton blog! Tu as fait un bon boulot, ils sont une merveille πŸ˜‰ Bon weekend Anne !

    • Anne on

      October 25, 2014 at 9:28 am says

      Aw, Eva, tu est trΓ¨s gentille! Merci! πŸ˜€ Bon weekend!

  2. kikucorner on

    October 24, 2014 at 8:08 pm says

    So cute! These look much classier than those dripping American cinnamon buns!

    • Anne on

      October 25, 2014 at 9:16 am says

      I know right?!!!

    • Anne on

      October 27, 2014 at 9:15 am says

      Thank you!

  3. The Blonde Chef on

    October 28, 2014 at 9:30 am says

    Love the GIF on how to knot these rolls! They look gorgeous πŸ™‚

    • Anne on

      November 1, 2014 at 3:46 pm says

      Thank you! πŸ˜€

    • Anne on

      November 1, 2014 at 3:47 pm says

      Hahaha, it was actually the stand mixer. It says thank you! ;D

  4. Omotayo on

    June 21, 2015 at 3:57 am says

    Ur gif is soooo helpful. Thank you so much.

    • Anne on

      June 21, 2015 at 9:22 pm says

      You’re welcome! πŸ˜€

  5. Therese on

    August 11, 2015 at 2:56 am says

    Not only are they Swedish, but also Norwegian πŸ˜€ One of my favorite and dearest child hood memories food wise are cinnamon buns exactly like these πŸ™‚

    • Anne on

      August 11, 2015 at 2:11 pm says

      Oh really? I should do more background research on the stuff I make. Ohhh that sounds like a lovely memory πŸ˜‰

  6. Emily on

    January 29, 2016 at 12:29 pm says

    What should the oven temperature be set at? Looking forward to making these this weekend!

    • Anne on

      January 29, 2016 at 4:40 pm says

      475 F πŸ˜‰
      Sorry I forgot it on the recipe! It is fixed now and thanks for bringing it to my attention! I hope you enjoy them!

  7. Louisa on

    March 5, 2016 at 12:28 pm says

    Oh Gee 12 pods of cardamom turns in too about a tablespoon of ground cardamom after being shelled. Is this right just seems like a lot.

    • Anne on

      March 6, 2016 at 9:18 am says

      Maybe my pods were smaller or something because I ended up with around 2 tsp which is what it’s supposed to be. Sorry for the confusion! I’ll write it into the recipe.

  8. Kila on

    March 9, 2016 at 2:20 am says

    What kind of yeast do you recommend using? Does the milk need to be warm or anything when you add the yeast? (Sorry if that’s a silly question – I’m just starting to get in to baking with yeast!) Thanks!

    • Anne on

      March 9, 2016 at 3:58 pm says

      I used active dry yeast, so I recommend that. Our’s has been lying in our freezer for so long I don’t know the brand, but I believe it is Red Star. It is best if the milk is warm for this type of yeast. If you’re not sure if the yeast is alive (i.e. if it died or you killed it), leave the milk + yeast to foam for 5-10 minutes. Foam = life, nothing = dead πŸ™

  9. Tina on

    August 25, 2016 at 10:39 am says

    Just back from a break in Stockholm and am having Kanelbullar withdrawal symptoms!!! Your blog looks by far the best and easiest to follow from all my afternoons search on the internet.

    Can i ask? – when you say ” Cut the dough in half so now the 50 cm side measures around 25 cm and then cut into the 20 cm side into 3 inch strips.” Do you mean 3cm strips rather than 3 inch strips? The video looks like the strips aren’t as wide as 3 inches.

    Hoping to try these out this weekend. Thanks so much.

    • Anne on

      August 27, 2016 at 10:00 am says

      Sorry for the semi-late reply Tina! Yes, I meant 3cm strips; I’ll fix it right away πŸ˜€
      P.S. So jealous that you got to visit Stockholm and taste real kanelbullar! And I’m so glad you like it! πŸ˜‰

  10. Tina on

    August 27, 2016 at 1:06 pm says

    I made them today. So very happy with your recipe. Thanks for brightening up my weekend. ??

    • Anne on

      August 27, 2016 at 6:09 pm says

      Yay! Did they taste anything like those in Stockholm? (I want to visit sooooo badlyyyy)

  11. Tina on

    August 28, 2016 at 9:08 am says

    Yes- absolutely they did! So authentic! I can’t manage to leave a photo of them for you unfortunately in this box. Photo posted yesterday on my instagram page @tibo100. Going to make smaller ones and try freezing them before cooking so i can share when friend come round for fika time! Thanks again. X

  12. Julie on

    September 7, 2016 at 5:37 am says

    How many buns does this recipe make? They look so good!!

    • Anne on

      September 7, 2016 at 7:02 pm says

      I’m not sure really, but I think I was able to make around 20 buns πŸ˜‰
      Thanks Julie!

  13. Paris on

    December 18, 2016 at 10:05 am says

    What state is the butter supposed to be in for the dough and for the filling?

    Looking forward to making these!

    • Anne on

      December 18, 2016 at 7:49 pm says

      Soft. Hope you enjoy them!

  14. dks64 on

    December 23, 2016 at 5:49 pm says

    My husband is a Swede (I’m from the US) and I wanted to surprise him with these. I thought I had cardamom, but didn’t, so I added a little ground ginger and nutmeg to the dough instead. Also, the 2 cups measurement for the flour is incorrect. 460g of flour comes out to about 3 1/2 cups. I used vegan substitutes (margarine, almond milk, and no egg wash) and they turned out great! Thank you for sharing the recipe! I’ve never made rolls like this and your gifs helped a lot!

  15. Rachel on

    January 3, 2017 at 11:14 pm says

    Really interested in making these but i was wondering what you meant by ‘combine’ the butter. Do you mean to cream? Should the butter be soft? Also should the milk be lukewarm to activate the yeast or cold. Thankyou! πŸ™‚

    • Anne on

      January 4, 2017 at 11:54 am says

      Cream the softened butter πŸ˜‰ and the milk should be lukewarm.
      Sorry for the confusion!

  16. Granmarie on

    July 23, 2017 at 7:02 pm says

    These were ok. Way too much cinnamon and I only used 3 T. Couldn’t even taste the cardamon.

    • Anne on

      July 23, 2017 at 10:40 pm says

      Hi Granmarie! I’m sorry you were disappointed with the recipe! When I did it, I thought 4 tbsp was perfect but maybe I’m not very sensitive to cinnamon anymore lol. Hope other recipes on this site turn out better for you!

  17. Dahn on

    August 27, 2017 at 3:58 pm says

    great recipe, I love the gifs

  18. eva on

    October 2, 2017 at 1:18 pm says

    I have never ever left a comment on a recipe online, ever. But I must say something here. Oh my god, this is the recipe I’ve been looking for all my life, thanks so much, it turned out fluffy and light and yumm, just perfect! Will have to stop myself wanting to make it every day πŸ™‚



%d bloggers like this: