Swedish Cinnamon Buns
Soft, tender yeast buns swirled with cinnamon and brown sugar, topped with a glossy pearl sugar crust. These bakery-quality kanelbullar are surprisingly achievable at home.
- Total time
- 85 min
- Servings
- 8
- Calories
- 218
- Protein
- 5g
Ingredients
- ½ cup whole milk, warmed
- 2.25 tsp instant yeast
- 2.5 cups all-purpose flour
- ¼ cup sugar
- 4 tbsp butter, softened, divided
- ½ tsp salt
- 1.5 tbsp cinnamon
- ⅓ cup brown sugar
- 2 tbsp pearl sugar or coarse sugar
Instructions
- 1
Combine warm milk, yeast, and 0.5 tsp sugar in a large bowl. Let sit 5 minutes until foamy.
- 2
Add flour, remaining sugar, 2 tbsp butter, salt, and 1 egg. Stir until shaggy.
- 3
Knead on a floured surface 8 minutes until smooth and elastic. Add more flour if very sticky.
- 4
Form into a ball. Oil a bowl, add dough, turn to coat. Cover with a towel.
- 5
Let rise in a warm place until doubled in size, 45–60 minutes.
- 6
Punch down dough. Roll into a 12×8-inch rectangle on a floured surface.
- 7
Spread remaining 2 tbsp butter over dough. Mix cinnamon and brown sugar; sprinkle evenly.
- 8
Roll tightly from the long side. Cut into 8 equal pieces with a sharp knife.
- 9
Place on a parchment-lined baking sheet, spiral-side up. Cover; let rise 30–40 minutes.
- 10
Preheat oven to 400°F. Brush buns with water. Sprinkle pearl sugar over each.
- 11
Bake 15–18 minutes until golden brown and a skewer inserted in the center meets no resistance.
- 12
Cool on a wire rack 5 minutes. Serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- wooden spoon or dough whisk
- work surface or cutting board
- kitchen scale (optional)
- rolling pin
- sharp knife
- parchment paper
- baking sheet
- wire cooling rack
- pastry brush
- oven
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