Step 1 of 7
Kanelbullar
Mix flour, yeast, sugar, cardamom and salt in a large bowl. Add the lukewarm milk and soft butter and bring together. Knead 10 minutes by hand or 6 in a mixer until smooth and elastic.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Kanelbullar take?
2 hr 32 min all in — 40 min prep, 12 min cook, 1 hr 40 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 16 buns. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much sugar?
60 g of Sugar.
How much sugar?
80 g of Sugar.
What can I use instead?
Pearl sugar → Flaked almonds or coarse demerara. Almonds are common on Swedish buns too. Demerara melts a little and darkens.
What should I watch for?
They go from golden to dark fast in the last two minutes. Watch.
Any tips from this recipe?
Grind cardamom from pods. Pre-ground cardamom has usually lost most of what you are paying for. Rolled thin and folded, not thick and spiralled, is what makes the inside layered rather than doughy. Freeze baked buns the same day and refresh at 160°C for 6 minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.