Cinnamon Rolls (Kanelbullar)
No Swedish fika is complete without kanelbullar. These soft, fragrant rolls are spiced with cinnamon and cardamom, then topped with pearl sugar for the perfect crunch.
Ingredients
Makes about 24 rolls
Dough
- 500 ml milk
- 150 g butter
- 50 g fresh yeast (or 14 g dry)
- 150 g sugar
- 1 tsp salt
- 2 tsp ground cardamom
- About 900 g all-purpose flour
Filling
- 100 g soft butter
- 100 g sugar
- 3 tbsp ground cinnamon
Topping
- 1 egg, beaten
- Pearl sugar (pärlsocker)
Instructions
- Warm the milk to about 37°C. Melt the butter and add to the milk.
- Dissolve the yeast in the warm milk mixture. Add sugar, salt, and cardamom.
- Gradually add flour, kneading until the dough is smooth and slightly sticky. Cover and let rise for 40 minutes.
- Roll the dough into a large rectangle on a floured surface.
- Spread the soft butter over the dough, then sprinkle with the cinnamon-sugar mixture.
- Roll up tightly from the long side. Cut into 3 cm slices.
- Place on baking sheets lined with parchment paper. Cover and let rise for 30 minutes.
- Preheat the oven to 225°C (435°F).
- Brush with beaten egg and sprinkle generously with pearl sugar.
- Bake for 8–10 minutes until golden. Let cool on a wire rack.
Baking Essentials
Everything you need for Swedish baking.
