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Cozy Swedish Kanelbullar Recipe Easy Homemade Cinnamon Cardamom Bun Cookies

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These Cozy Swedish Kanelbullar Cinnamon Cardamom Bun Cookies are a warm, aromatic treat featuring tender dough infused with cardamom and a gooey cinnamon filling, perfect for any occasion.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, sifted
  • 1 cup (240ml) whole milk, warmed (about 110°F/43°C)
  • ⅓ cup (65g) granulated sugar
  • 2 ¼ tsp (7g) active dry yeast (one packet)
  • 1 tsp ground cardamom
  • ¼ tsp salt
  • ⅓ cup (75g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • ⅓ cup (75g) unsalted butter, softened (not melted) for filling
  • ½ cup (100g) brown sugar, packed
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom for filling
  • 1 large egg, beaten (for egg wash)
  • Pearl sugar or coarse sugar (for topping)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C), 1 tsp of sugar (from the total), and the active dry yeast. Stir gently, then let it sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together the flour, remaining sugar, ground cardamom, and salt.
  3. Add wet ingredients: Once the yeast mixture is bubbly, add it to the dry ingredients along with the melted butter and egg. Mix until a shaggy dough forms.
  4. Knead the dough: Knead for 8-10 minutes by hand or 5-7 minutes with a mixer until smooth, elastic, and slightly tacky but not sticky. Add a little flour if too sticky.
  5. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare the filling: Mix softened butter, brown sugar, cinnamon, and cardamom until creamy.
  7. Roll out dough: Punch down dough, roll on floured surface into a 12×16 inch rectangle about ¼ inch thick.
  8. Spread filling: Evenly spread cinnamon-cardamom butter mixture over dough, leaving ½ inch border.
  9. Form buns: Roll dough tightly from longer side into a log. Cut into 12 equal slices.
  10. Shape and arrange: Place slices cut-side up on parchment-lined baking sheet, spaced 2 inches apart. Flatten slightly and twist or pinch centers for classic look.
  11. Second rise: Cover buns loosely and let rise for 30-40 minutes until puffy.
  12. Preheat oven to 375°F (190°C).
  13. Apply egg wash and pearl sugar: Brush buns with beaten egg and sprinkle pearl sugar on top.
  14. Bake: Bake for 15-18 minutes until golden brown and fragrant.
  15. Cool and enjoy: Let buns cool slightly on wire rack before serving warm.

Notes

Milk should be warm, not hot, to properly activate yeast. Don’t rush the rising times to avoid dense buns. Use softened butter for filling for easy spreading. Pearl sugar adds traditional crunch but coarse sugar can substitute. Watch oven closely to avoid burning. Twist or pinch buns before second rise for classic look. Buns are best fresh but can be stored airtight for 2 days or frozen up to 3 months.

Nutrition

Keywords: Kanelbullar, Swedish cinnamon buns, cardamom buns, cinnamon cardamom cookies, fika, Scandinavian baking, cinnamon buns recipe

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