Kanelbullar Swedish Cinnamon Buns

I love cinnamon rolls in every form. If you do too, you should try this Cinnabon cinnamon roll cake or cinnamon roll dessert pizza next! This cinnamon roll wreath is another great option, and perfect for the holidays! Kanelbullar are nice and golden brown on the outside, soft and chewy on the inside! You won’t be able to resist sinking your teeth into one. These buns are also topped with crunchy pearl sugar instead of a layer of icing. (You can definitely add some on if you want to, but I like the switch up!)

Kanelbullar Ingredients

Each ingredient plays a key role in creating these amazing Swedish cinnamon buns. The end result is soft and sweet and looks wonderful with its knotted shape!

Milk & Butter: Melted together, these make the kanelbullar dough smooth and soft. Eggs & Water: Add moisture and help to bind all of the ingredients together. All Purpose Flour: The base of the buns, giving them structure and that satisfying chew. Instant Yeast: So the dough is fluffy and light. Sugar: To sweeten up the rolls. Salt: Just a pinch to balance the flavors! Brown Sugar: Rich and deep, adding warm caramel notes to the filling. Spices: You’ll need both ground cinnamon and ground cardamom to give your kanelbullar the best spiced flavor. Egg Wash: A thin coating made from egg and water that creates a golden, crispy crust. Pearl Sugar: Tiny, crunchy crystals that add a fun, sparkly sweetness.

Kanelbullar Recipe

Making these tasty cinnamon buns is a labor of love, and you won’t be able to resist them once they come out of the oven! They smell amazing and taste even better.

For the Dough and Filling:

Assembly and Baking:

Store the cooled leftover kanelbullar in a bag or airtight container on the counter for up to 4 days, in the fridge for up to a week, or freeze them for 2 months.