Kanelbullar | Swedish Cinnamon Buns Sourdough Recipe
what’s the difference between a Swedish cinnamon roll and an American one?
What started as a simple dough experiment turned into a cinnamon roll identity crisis—but somehow, it worked.
I accidentally tiptoed into Swedish pastry culture this morning when I decided to freeball my cinnamon roll dough. No tutorial. No carefully measured cuts. Just me, dough, and a vague idea that I wanted something braided and pretty.
And I get it—it kinda looks like Kanellbullar, but there’s no cardamom, which is a crucial part of a Swedish cinnamon roll. And then someone else was like, “No, that’s Challah.” At this point, I was just collecting pastry identities like Pokémon cards.
I wasn’t just making cinnamon rolls—I was accidentally crossing cultures in dough form.
So, what’s the difference between a Swedish cinnamon roll and an American one?
American cinnamon rolls are soft, gooey, and drenched in frosting (not that I’m complaining). But Swedish cinnamon buns? They’re twisted and tied into intricate knots, kissed with crunchy pearl sugar, and subtly spiced with cardamom. They’re baked just long enough to be soft but structured—because, unlike their American cousins, they’re not drowning in cream cheese icing.
Oh, and did I mention Sweden has a whole holiday dedicated to these? Kanellbullens Dag—Cinnamon Roll Day—on October 4th. I might need to move there immediately.
Ingredients
Sourdough Version (Instant Yeast Version Here!)
The Dough Ingredients
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200 g milk (I used almond milk)
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120 g active, bubbly sourdough starter
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60 g granulated sugar
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10 g honey
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1 large egg (room temperature)
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430 g bread flour
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5 g salt
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85 g unsalted butter (room temperature, 6 tbsp)
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1 tsp cardamom
For the Filling
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150 g unsalted butter, softened
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70 g white sugar
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20 g brown sugar
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1 ½ tbsp ground cinnamon
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½ tsp salt
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½ tsp cardamom
Decoration
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1 egg (whisked)
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1 tbsp honey (optional, for a more golden brown finish)
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Swedish pearl sugar
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Instructions
Warm the Milk: Heat the milk until it’s warm to the touch (around 110°F). Think cozy bathwater—not scalding.
Mix the Dough: In the bowl of a stand mixer, combine the warm milk, sourdough starter, sugar, honey, and egg. Add the flour and salt, and mix until the dough starts coming together.
Knead the Dough: Attach the dough hook and knead on medium speed for 8 minutes. Add the softened butter in small chunks, letting each incorporate before adding the next. Continue kneading until the dough is soft, smooth, and slightly sticky. (If kneading by hand, knead for 10-12 minutes on a floured surface.)
First Rise: Place the dough in a well-oiled bowl, cover it with plastic wrap and a towel, and let it rise in a warm spot until doubled in size (about 4-6 hours, depending on room temperature).
Prepare the Filling: Mix the softened butter, white sugar, brown sugar, cinnamon, salt, and cardamom in a bowl until smooth.
Shape the Rolls: Roll out the dough into a large rectangle. Spread the cinnamon butter mixture evenly across the dough. Fold the dough in half, then roll it out again to widen it slightly.
Cut & Twist: Use a pizza cutter or pastry wheel to slice the dough into about 20 strips. Twist each strip and then tie it into a knot.
Second Rise: Place the shaped dough knots onto a baking sheet lined with parchment paper. Cover and let rise for another 1.5 to 2 hours.
Bake: Preheat the oven to 400°F. Whisk the egg with a splash of milk or honey and brush each bun. Sprinkle with pearl sugar. Bake for 18-20 minutes until golden brown.
Cool: Let the buns cool on a wire rack before glazing (optional).
Iski Note
I served my Kanellbullar with a light sugar glaze, just a little bit. Next time, I might add extra sugar to the dough for a sweeter bun, but I love having the option of a less sweet version for breakfast. These are perfect with a cup of coffee or tea!
Why this recipe hits
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Fun to shape! Whether you make hearts, knots, or classic twists, this dough is a dream to work with.
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Freezer-friendly! Make a batch, freeze some, and bake whenever the craving strikes (or when you want to impress someone).
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Not too sweet! Perfect for breakfast, a fika moment, or an afternoon pick-me-up with coffee.
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Customizable! Keep it classic with pearl sugar, drizzle with glaze, or even add a honey wash for a golden shine.
Glaze Options
Simple Sugar Glaze
1 cup powdered sugar
2 tbsp water or milk
½ tsp vanilla extract (optional)
Whisk together until smooth and drizzle over warm buns.
Honey Glaze (My Favorite!)
¼ cup honey
2 tbsp melted butter
1 tbsp hot water
Brush over the buns right after baking for a shiny, lightly sweet finish.
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