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Swedish cinnamon rolls are popular throughout the country and are delicious. They aren’t as sweet as American cinnamon rolls, making you feel less guilty when you eat them. And of course, they are great with coffee during your fika 🙂

Use this recipe to make 25 cinnamon rolls. You can make a batch and freeze them to make them last longer.



  • 35g (2 tbsp) yeast (active dry yeast works in the US)
  • 100 g (1/2 c) sugar
  • 300 ml (1 1/2 cups) room temperature milk
  • 1 egg
  • 120g (1 stick) butter
  • 1 tsp salt
  • 1 tsp ground cardamon
  • 750 g (4 cups) wheat flour or all purpose flour

kanelbullar in the oven


  • 100 g (7 tbsp) melted butter
  • 50 g (3 tbsp) sugar
  • 2 tbsp cinnamon


  • <1 egg
  • 2 tbsp water
  • pearl sugar or raw cane sugar


  • 25 cupcake holders or kanelbullar holders (depending on what country you are in 🙂 )


  1. Mix the yeast in a bowl along with 1/2 cup of milk. Make sure the milk is not cold or it won’t activate the yeast. Let it sit for 10-15 minutes.
  2. Meanwhile, melt the butter and mix it with the remainder of the milk. Add the rest of the “dough” ingredients and either knead the dough in a dough mixer for 10-15 minutes or knead it by hand for 15-20 minutes. The dough should be smooth when done.
  3. Once finished, leave the dough in the bowl and cover it with a kitchen cloth. Leave it in a warm room for 30 minutes to rise.
  4. Once it has risen, roll out the dough in a large rectangle about 3 mm (1/3 in) thick and 30 cm or 12 in wide.
  5. Spread the melted butter over the dough covering every spot. Mix the cinnamon and sugar and then spread it over the butter.
  6. Roll the dough around the long edge so you have a long roll. Add water to the edge of the roll in order to make the end stick.
  7. Cut the roll into 25 pieces and place them in the cupcake holders or something similar.
  8. Place on the baking sheet and cover. Leave them in a warm room and let them rise another 60 minutes or until they have doubled in size.
  9. Beat the egg and water together. Once the buns have risen, brush with the egg/water mixture and sprinkle with the pearl sugar or raw cane sugar.
  10. Bake in a preheated over at 220 C or 425 F for 5 – 7 minutes or until brown. Let cool before serving.




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