Kanelbullar - Scandanavian cinnamon buns
Kanelbullar - Scandanavian cinnamon buns



December 19, 2017



1 cup milk, warmed

2 tsp active dry yeast

3-3 1/2 cups all-purpose flour

1/3 cup butter, softened

1/3 cup sugar

1 large egg

1 tsp ground cardamom

1 tsp vanilla

1/2 tsp salt


1/2 cup butter, softened

1/2 cup packed brown sugar

1 Tbsp cinnamon

1 egg, lightly beaten

pearl sugar or sliced almonds, for sprinkling (optional)


1Put the milk into a large bowl and sprinkle the yeast overtop. Let stand for 5 minutes, until it’s foamy. Add 3 cups of the flour along with the butter, sugar, egg, cardamom, vanilla and salt. Stir until the dough comes together, and continue to knead, or mix with the dough hook attachment of your stand mixer, until the dough is smooth and elastic, adding more flour as needed (you’ll likely need 3 1/2 cups). It should be tacky, but not sticky—add more flour if it’s sticking to your hands. It will smooth out and become less tacky as it sits. Shape into a ball and place it back in the bowl, cover with a tea towel and let stand in a warm place until the dough has doubled in bulk, 1 1/2—2 hours.

2Cut the dough into two pieces and on a lightly floured surface, roll each piece out into a rectangle that’s about 9x12 inches. In a small bowl, stir together the soft butter, brown sugar and cinnamon, and spread half over each piece of rolled-out dough. Fold each piece up in equal thirds, as if you were folding a letter, and roll it again until it’s roughly 8x14 inches.

3Cut the dough lengthwise into strips about 2 cm wide. Twist each strip by holding each end and twisting in opposite directions, then holding one end, wrap it around two or three of your fingers (as if you were wrapping up an electrical cord), then tuck the end over, under and through the hole in the middle. (See video link above!)

4Place each rolled bun on a parchment-lined sheet, brush with beaten egg and sprinkle with pearl sugar or sliced almonds, and let them sit while you preheat the oven to 350?F. Bake the buns for 15-20 minutes, until golden. Makes about 1 1/2 dozen kanelbullar.


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2 comments on “Kanelbullar

  1. Des Slater
    May 16, 2019 at 7:54 am

    Hey, I really want to make these but I can’t find the video link and I don’t understand the ‘fold each piece into equal thirds, like folding a letter’ part.
    Lol, I’m sorry, it’s probably really easy and I’m overghinking it. Thank you, I’m a huge fan of your recipes #1 because when I follow the directions they turn out similar to the pictures you provide (go figure, right! It took me a long time to find you!) and taste incredible! So thank you! I am a young mom and absolutely was about to give up baking for awhile after a hundred recipes that never worked out like the photos no matter how precise I followed the recipes, and then I found your honey banana muffins, I loved them and now I feel like I can bake something this complex… lol

    • Julie
      May 16, 2019 at 12:21 pm

      You can do it!! So think of a piece of paper you’d fold to put into a legal-sized envelope – fold a third of the short end over, so that the seam is in the middle of the resulting rectangle. And then fold it over again, so its folded size is a third the size of the original? Does that make sense??

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