Swedish Cinnamon Rolls – Kanelbullar with a Twist (Literally)

Sweden doesn’t play around when it comes to fika—and these cinnamon-swirled beauties are at the heart of it. Soft, fragrant, slightly spiced, and just the right amount of sweet, these Kanelbullar are basically comfort food shaped into delicious knots.

This recipe is a little more involved, but trust me, it’s worth every second. Especially if your house ends up smelling like a cozy Scandinavian bakery.

The Secret to Soft & Fluffy Rolls

Before we get into the dough, there’s one little trick I swear by: a “magic ingredient” (aka a quick milk-flour paste) that gives the rolls that amazing soft and moist texture without being heavy. It’s quick and totally worth it.

Ingredients (Makes 24 Rolls)

Magic Ingredient (Tangzhong-style)

• 4 tbsp (60 ml) milk
• 3 tbsp (45 ml) water
• 1½ tbsp (14 g) all-purpose flour

Dough

• 1 cup (240 ml) whole milk, lukewarm
• 3 tsp (10 g) instant yeast
• ½ cup (100 g) granulated sugar
• 5 cups (600 g) bread flour (or all-purpose)
• ¾ tsp salt
• 1½ tsp ground cardamom
• 2 large eggs
• 7 tbsp (100 g) unsalted butter, softened

Filling

• 10 tbsp (140 g) unsalted butter, very soft
• ¾ cup (150 g) brown sugar
• 2 tbsp ground cinnamon
• 1 tbsp ground cardamom
• 1½ tbsp vanilla extract

How to Make Swedish Cinnamon Rolls

Step 1: Make the Magic Ingredient

• Whisk milk, water, and flour in a small saucepan.
• Cook on medium heat, stirring constantly, until it thickens into a smooth paste (about 1-2 minutes).
• Set aside to cool.

Step 2: Make the Dough

• Mix warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
• Add flour, salt, cardamom, eggs, and the cooled paste.
• Knead in the soft butter, a tablespoon at a time, until the dough is soft and smooth (8–10 minutes by hand or ~5 minutes in a mixer).
• Cover and let rise for 1 to 1.5 hours, until doubled.

Step 3: Make the Filling

• Stir together butter, brown sugar, cinnamon, cardamom, and vanilla until smooth and spreadable.

Step 4: Shape the Rolls

• Roll the dough into a large rectangle (about 40×55 cm / 16×22 inches).
• Spread the filling evenly across the whole surface.
• Fold the dough in half (lengthwise) and roll gently to flatten a bit.
• Cut into 24 strips, twist each one, and tie into a little knot.
• Place on a lined baking sheet, cover, and let rise for 30–45 minutes.

Step 5: Bake

• Preheat oven to 375°F (190°C).
• Bake for 12–15 minutes, or until golden brown and slightly crisp on the edges.

Fika Time = Roll Time

These are best served slightly warm, with coffee or tea in true Swedish tradition. You can even dust them with powdered sugar, or brush them with a little sugar syrup for extra shine. And if you somehow don’t eat them all on day one, they freeze and reheat beautifully!