Kanelbullar Swedish Cinnamon Rolls

So you’re craving something ridiculously tasty but don’t want to spend an entire day in the kitchen, huh? Same, friend, same. Lucky for us, there’s a Scandinavian secret waiting to make all your cozy, carby dreams come true: Kanelbullar! Think cinnamon rolls, but make them effortlessly elegant, spiced with a secret weapon, and so utterly delightful you’ll wonder where they’ve been all your life.

Why You’re About to Become a Kanelbullar Superstar (Without Even Trying)

Let’s be real, some recipes are just *too much*. This isn’t one of them. This Kanelbullar recipe is so straightforward, it practically bakes itself. Okay, maybe not *that* easy, but it’s pretty darn close! We’re talking soft, pillowy dough, a luscious buttery cinnamon-cardamom filling, and that perfect sugary crunch on top. It’s basically a warm hug in pastry form, and **it’s practically idiot-proof**, even I managed not to mess it up. Plus, the smell alone will make your home feel like the coziest café in Stockholm. Prepare for compliments!

Your Grocery List for Glory (AKA, The Stuff You Need)

No obscure ingredients here, just good old pantry staples with one special Swedish guest star.

• For the Dough:
  • ½ cup (120ml) Milk: Full-fat for maximum snuggle factor. Warm it up gently!
  • 2 ¼ tsp (7g) Active Dry Yeast: Your tiny, magical puff-makers.
  • ¼ cup (50g) Granulated Sugar: Sweetness, because life’s too short for bland buns.
  • 1 Large Egg: Helps with richness and structure.
  • ¼ cup (55g) Unsalted Butter: Melted, because everything is better with butter.
  • ½ tsp Salt: Don’t skip it, it balances the sweet!
  • 1 tsp Ground Cardamom: **This is the Swedish secret weapon!** Don’t you dare omit it.
  • 3 to 3 ½ cups (360-420g) All-Purpose Flour: The foundational magic.
• For the Filling:
  • ½ cup (113g) Unsalted Butter: Softened, for spreadable bliss.
  • ½ cup (100g) Granulated Sugar: Or a little more, we’re not judging.
  • 2 tsp Ground Cinnamon: Duh, it’s a cinnamon roll.
• For the Topping & Glaze:
  • 1 Large Egg: Lightly beaten for an egg wash. For that shiny, “I-totally-know-what-I’m-doing” look.
  • 2 tbsp Pearl Sugar: (Optional, but highly recommended!) Gives that authentic, irresistible crunch. If you can’t find it, granulated sugar works, but it’s not the same satisfying pop.

Let’s Get Our Hands Sticky (The Fun Part!)

1. Activate the Yeast: In a large bowl (or stand mixer bowl), gently warm your milk until it’s about 105-115°F (40-46°C). Sprinkle in the yeast and a teaspoon of sugar. Give it a stir and let it sit for about 5-10 minutes until it looks foamy. This means your yeast is alive and ready to party!
2. Mix the Dough: Add the rest of the sugar, egg, melted butter, salt, cardamom, and 1 ½ cups of flour to your yeast mixture. Mix on low speed (or by hand with a wooden spoon) until combined. Gradually add the remaining flour, about ½ cup at a time, until the dough comes together and is no longer super sticky. You might not need all the flour, so **go by feel!**
3. Knead It Like You Mean It: Turn the dough out onto a lightly floured surface. Knead for 5-8 minutes until it’s smooth and elastic. Or, if you’re using a stand mixer with a dough hook, let it do its thing for 5 minutes. Form it into a ball.
4. First Rise: Lightly oil your bowl, place the dough in it, and turn it once to coat. Cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until it’s doubled in size. This is where the magic happens, so **don’t rush it!**
5. Whip Up the Filling: While your dough is rising, combine the softened butter, sugar, and cinnamon in a small bowl. Mix until it’s a creamy, dreamy paste.
6. Roll & Fill: Once risen, gently punch down the dough to release the air. On a lightly floured surface, roll it out into a large rectangle, about 12×18 inches (30×45 cm). Spread your glorious cinnamon-butter filling evenly over the entire surface.
7. Shape ‘Em Up: This is where it gets fun! Fold the dough in half lengthwise. Now you have a long, thin rectangle. Use a sharp knife or pizza cutter to cut strips about ¾ to 1 inch wide. Take each strip, twist it a few times, then coil it into a knot or a swirl. Tuck the end underneath. Alternatively, you can just cut slices like regular cinnamon rolls, but the knots are super cute and authentic!
8. Second Rise: Arrange your beautifully shaped rolls on a parchment-lined baking sheet, leaving some space between them. Cover again and let them rise for another 30-45 minutes, or until noticeably puffy.
9. Egg Wash & Bake: Preheat your oven to 400°F (200°C). Brush the rolls with the beaten egg wash and sprinkle generously with pearl sugar. Bake for 10-15 minutes, or until golden brown and your kitchen smells like heaven. **Keep an eye on them** so they don’t over-bake!
10. Devour: Let them cool for a few minutes (if you can resist) and then dive in!

Oops, I Did It Again! (How Not to Screw Up)

Even the best of us make mistakes. Here are a few to avoid on your journey to Kanelbullar perfection:

• Ignoring the Cardamom: Seriously, **do not skip the cardamom!** It’s what differentiates a Kanelbullar from an American cinnamon roll. Without it, you’re just making a sad, slightly confused bun.
• Under-kneading Your Dough: A weak dough means a weak roll. Knead until it’s smooth and elastic. Think of it as a mini arm workout!
• Over-flouring: Adding too much flour results in dry, dense, hockey-puck-like rolls. No one wants that. Add flour gradually until the dough is just barely sticky.
• Impatience During Rising: Don’t rush the rise times. Yeast needs time to do its job. If your kitchen is cold, find a warmer spot or even turn on your oven to low for a few minutes, then turn it off and let the dough rise inside.
• Overbaking: This is the quickest way to dry, sad rolls. As soon as they’re golden and smell divine, pull them out! Every oven is different, so **trust your instincts and your nose.**

Mix It Up, Buttercup! (Your Creative License)

While sticking to tradition is great, sometimes you gotta make it your own. Here are some ideas:

• Pearl Sugar Swap: Can’t find pearl sugar? Granulated sugar works fine, but it will melt a bit more. For extra sparkle, you could drizzle a simple glaze (powdered sugar + milk) once they’ve cooled.
• Cardamom-less? Look, I’m gonna be honest, a Kanelbullar without cardamom is like a coffee without caffeine. It’s just… missing something. But if you *absolutely* can’t stand it or can’t find it, you can omit it. Just know you’ll be making a delicious, but distinctly *non-Swedish*, cinnamon bun.
• Milk Alternatives: Yes, you can use non-dairy milk like almond, soy, or oat milk. Don’t let lactose intolerance stop your roll dreams!
• Other Fillings: Feeling wild? Add a sprinkle of chopped nuts to your filling, or even a dash of orange zest. Just remember, the more you deviate, the further you get from authentic Kanelbullar. But hey, it’s *your* kitchen, right?

Burning Questions & Quirky Answers (Because You Asked, Probably)

Got more questions? I’ve got casual, witty answers.

1. Can I make the dough ahead of time? **Absolutely!** After the first rise, you can pop the dough in the fridge overnight. Just let it come to room temperature for about 30-60 minutes before you roll it out and shape it. Super convenient for breakfast!
2. What even *is* pearl sugar? It’s coarse, dense, opaque sugar that holds its shape and doesn’t melt completely in the oven, giving a lovely textural crunch. It’s the sparkly crown of a true Kanelbullar.
3. My rolls are dry. What went wrong? Probably one of two things: too much flour in the dough (always measure carefully and add gradually!) or you overbaked them. **Keep an eye on the clock and their golden hue!**
4. Can I freeze these bad boys? **Yes, you totally can!** Bake them, let them cool completely, then freeze them in an airtight container or freezer bag. When a craving hits, thaw and warm gently in the oven for a “freshly baked” experience.
5. How do I get those perfect knots? They look tricky! Practice makes perfect, but honestly, even a messy knot tastes amazing. If you’re feeling intimidated, just cut the strips and coil them into spirals like a snail shell. Still delicious!
6. Is Kanelbullar just a fancy cinnamon roll? Oh, honey, no. While they’re cousins, Kanelbullar distinguishes itself with the crucial addition of cardamom in the dough, a less intensely sweet filling, and often the signature knot shape. It’s got a more refined, aromatic vibe.

You Did It, You Magnificent Baker, You!

See? That wasn’t so scary, was it? You’ve just whipped up a batch of delicious Kanelbullar, and your home probably smells like the coziest corner of Sweden right now. Pat yourself on the back, grab a warm bun (or three), and enjoy the fruits of your not-so-laborious labor. Whether you share them with friends, family, or just hoard them all for yourself (no judgment here, FYI), you’ve earned every single delicious bite. Now go forth and conquer that craving! You’ve earned it!