Kanelbullar (Swedish Cinnamon Buns) – Willey’s Weekly Bake 98


These are probably one of my favourite things to eat in Sweden, minus the meatballs and banana pizza but didn’t think they would go down as well on #Willeysweeklybake so Kanelbullar it is. I love the sweet cinnamon flavour with a hint of cardamom in the bun. They are not as sweet as American Cinnamon swirls as they don’t have the icing which is one of the reasons why I prefer them.

I think my twisting and shaping skills might need some development as they were a bit inconsistent as well as the size of buns but hay no one gets everything right first time!


  • 400g Strong White Bread Flour
  • 50g Caster sugar
  • 1tsp of ground cardamom
  • 240ml of Milk
  • 55g Butter
  • Pinch of salt
  • 2tsp of dried yeast

Ingredients for filling 

  • 75g Butter
  • 65g Soft Brown Sugar
  • 1 tbsp of Cinnamon

Ingredients for glaze/finish 

  • 1 Egg
  • Pearled sugar



  1. First weigh out your dry ingredients; flour, caster sugar, ground cardamon and yeast and salt, making sure the yeast and salt are not touching.C60FA154-3DDE-4375-A20C-9EEB2C662947
  2. Warm the milk so it is luke warm and melt the butter, add them to the dry ingredients and mix using a wooden spoon until it forms a rough dough.3E1F558C-176B-42AB-9639-0505857F8E42
  3. Knead the dough on a clean, lightly floured work surface until smooth and elastic this should take about 5 minutes.4D24A6BD-56C9-4F33-B0B0-3554BA1C54C5
  4. Then leave to rise in a clean bowl and cover with a tea towel somewhere warm (Basically any house in the UK at the moment!) for about an hour. DE08BD81-AE31-4373-887D-ACC81AF3C5AC
  5. Make the filling by mixing softened butter with the cinnamon and sugar.9C1FCC3B-AC33-4F9F-BB06-57AC087419B4
  6. Once risen roll out to 35cmx35cm. Then spread the filling thinly out across the dough.2A0272F5-320E-4505-803D-419EDBFB7FBD
  7. Fold the dough like the letter, and roll again into a 20x35cm piece.AAF8E955-9512-4FD1-92A5-E73F43C619FD11EB56C2-E5DE-4705-8186-C73A6E8BFE1C
  8. Then cut strips of dough 20x 2cm wide (I did mine the wrong way round, so ended up with less strips and massive buns!).0967003E-CC54-4CA2-ACBE-5E9D6CDB04C6
  9. Twist the strips whilst wrapping round your hand, going over the top and up underneath to finish (This is definitely something that I need to practice perhaps watch a video to find out how it should properly be done).
  10. Place on a lined baking day and leave to rise again for 45-60minutes.
  11. Pre-heat the oven to 180 degrees Celsius.
  12. Once risen, brush with egg white and decorate with the sugar pearls and bake the buns for 15-20minutes until golden brown.


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