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Cinnamon Buns

Cinnamon Buns

Brought to you by: Swedish Food

Prep time:

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Kanelbullar, or cinnamon buns, are a classic at Swedish coffee parties. During the golden age of home baking, such parties turned into orgies of sweet yeast breads, small cookies, cookies with fillings, pastries and cakes. This tradition lives on in Sweden. If you are invited to someone's home for coffee, you always get a cinnamon bun, a cookie or a piece of cake with it.
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  • 25g fresh yeast, or alternatively one sachet of dried yeast
  • 175g butter, (75g for the wheat dough, 100g for the filling)
  • 250ml milk
  • 3½ cups flour
  • ¾ cups granulated sugar
  • 1 egg
  • 1 teaspoon cardamom, ground
  • 2 teaspoons ground cinnamon
  • 1 pinch salt


Step 1

Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt 75g of butter and pour the milk on it before adding 50g of the granulated sugar, salt, cardamom and wheat flour and kneading the dough in a dough mixer for 10-15mins.

Step 2

Let the dough rise while covered at room temperature for 30mins.

Step 3

Roll out the dough to about 3mm thick and 30cm wide. Spread the rest of the room-temperature butter on top. Make a mixture of the rest of the sugar and the cinnamon and sprinkle it over the dough.

Step 4

Roll the dough lengthwise and cut the roll into about 25 slices. Place them with the cut edge facing up into bun cases on a baking sheet and let them rise under a tea towel for about an hour or until the buns have doubled in size.

Step 5

Beat together the egg and 2 tablespoons of water, brush the mixture carefully over the buns and sprinkle sugar on top to finish.

Step 6

Bake in a pre-heated oven at 250°C/480°F for 6-8mins. Allow to cool on a wire rack.

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