Warm milk, active yeast, and a touch of butter create the foundation for these tender Swedish cinnamon buns, often known as kanelbullar. The dough, kneaded until smooth and pliable, serves as a blank canvas for a generous spread of cinnamon-infused sugar and a hint of coconut sugar for deeper caramel notes. Each bun is shaped into a delicate rosette, resulting in a soft crumb with a slightly crisp, golden exterior.

The hallmark of these buns is the signature braided shape, which provides pockets for the spiced filling to settle into while baking. Once pulled from the oven, the aroma of toasted cinnamon and browned dough fills the kitchen, making them a natural choice for a slow weekend morning coffee or a mid-afternoon break. Sprinkled with a dusting of sesame seeds, they offer a subtle crunch that balances the sweetness of the spiced filling perfectly.

Baking these in a muffin tin ensures each piece holds its form, creating uniform, individual servings that are easy to pull apart. Because the dough requires two stages of proofing, the resulting texture is light and airy rather than dense. They store well for a day or two, though they are most satisfying when served warm alongside a strong cup of tea or black coffee.

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While perfecting the pillowy dough and fragrant cardamom-spiced filling of these classic Kanelbuller is a rewarding experience, there are many ways to satisfy that craving for golden, baked goods. If you are looking for a quicker morning treat, these simple three-ingredient cinnamon twists offer a similar warm spice profile with far less proofing time. Alternatively, if your kitchen adventures are steering toward savory baking, try experimenting with techniques used in these crispy pan-fried beef buns to master the art of working with yeasted doughs in both sweet and savory applications.

Key Ingredients

Flour: Forms the essential structure of the dough for these soft, braided buns.
Yeast: Provides the necessary leavening to make the dough light and airy.
Butter: Enriches the dough and acts as a luscious base for the spiced filling.
Cinnamon sugar: Creates the classic sweet, warm spice profile characteristic of these Swedish treats.
Coconut sugar: Adds a subtle caramel-like depth to the cinnamon filling.
Milk: Used as the liquid base to activate the yeast and hydrate the dough.
Egg: Beaten and brushed over the buns to achieve a beautiful golden-brown finish.

More Dough Delights to Explore

Vegan cinnamon crunch banana bread is an excellent choice if you love warm, spiced aromatics but prefer a moist quick-bread base.
Steamed mung bean buns demonstrate a different side of bun-making that relies on gentle steaming for a soft, pillowy texture.
Peri peri steak bao buns are perfect for those who want to apply their bun-folding skills to bold, savory fusion ingredients.

Swedish Cinnamon Buns Aka Kanelbuller

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Swedish Cinnamon Buns Ingredients

Dough:Flour 3 cups @al_baker.iffcoYeast 1&1/2 tablespoons @safinstantgulfSalt 1/2 teaspoonSugar 3 tablespoonsButter 4 -5 tablespoonsWarm Milk 1 cup 250 ml @almaraiFilling:Butter 1/2 cupCinnamon sugar 1/2 cup @freshlykitchenCoconut sugar 2-3 tablespoons @nowofficialportugal

Method

In a measuring flask add warm milk , yeast , sugar , salt and mix it with spoon and let it rest for 30 min until yeast is activated and froth is formedOnce froth is formed this means yeast is activated and ready to useIn the stand mixer or with hands add the flour and butter and then add the yeast milk mixture gradually and slowly , step by step and keep kneading until the dough is formedLet the dough rest for 1 -2 hours until it risesRoll the dough over the surface shaped like a rectangle and place butter and cinnamon sugar mixture generously with knife and then spread the filling and roll the dough like a rectangle as shown in the videoThen cut this rectangle into 2 each vertical pieces almost 20 piecesNow dust the flour on each piece and then make 2 vertical cute with the sharp knife and make a braid as shown in highlightsRoll this braid on to itself to make a rosetteIn a pregreased muffin tray arrange these rosettes one by one and let it rest again for 45 minThen brush it with the beaten egg and sprinkle the sesameBake @150 Celsius for 12-14 min until golden brown from top

Source : www.instagram.com

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