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Swedish cinnamon buns are a lovely, diminutive, not-too-sweet rendition of this internationally beloved treat. Here’s how to make them great.
Why we love this recipe
Fika is the loveliest Swedish tradition. It’s both a practice and a state of mind, where you make time (ideally every day) to sit with friends, colleagues, or family over coffee and a treat. It’s a break, a community builder, a relationship strengthener. Fika is a noun. It’s a verb. It’s the best.
And, not least of all, it’s a time to enjoy Swedish cinnamon buns. This recipe makes:
- Not-too-big, not-too-sweet, elegant little treats
- With tender, pillowy, enriched yeasted dough
- And generous bursts of cardamom and cinnamon sugar
- Beautifully shaped and topped with a hint of crunchy pearl sugar
I first published this recipe here way back in 2011, adapted from the book Handmade Living by Lotta Jansdotter. I’ve since updated the post for clarity and made some tweaks to the recipe itself.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
For the dough
- This dough is based on bread flour, which has a higher protein content than all-purpose. It yields a superior structure.
- I’ve pictured active dry yeast. You can use instant yeast interchangeably in this recipe.
- Whole milk enriches the dough and is my strong preference for these buns. If you like, you can use your favorite plant-based milk instead.
- Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured butter from grass-fed cows ‚ the flavor is unbeatable. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- Ground cardamom makes this dough extra cozy and warm and special. The measurement in the recipe is based on pre-ground, bottled cardamom. If grinding your own from pods, it will be much stronger, so you’ll use only ? as much.
- Safflower oil is my neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend. It’s just a tiny bit to coat the bowl so the dough doesn’t stick while rising.
For the filling
- I like to use granulated sugar in these rolls, but light brown sugar works too if that’s what you prefer.
- Plenty of ground cinnamon provides tons of warm, cozy flavor.
To top
- You’ll make an egg wash by beating together one egg and one tablespoon of water. This helps the sugar stick and provides the buns with a glossy, golden finish.
- Swedish pearl sugar doesn’t melt in the oven. It provides a delicate sweetness and crunch, plus a lovely visual element.
How to make it
Here’s an overview of what you’ll do to make a gorgeous batch of Swedish cinnamon buns. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- You’ll start by combining gently warmed milk, the yeast, and a pinch of sugar. After five minutes or so, the yeast will get all foamy. This is good insurance — it’s proof that the yeast is alive. Then you’ll add the other ingredients to the dough and knead for 10 minutes.
- Let the dough double in size — depending on temperature, this will probably take between 60 and 90 minutes. Then you’ll roll out the dough and spread it with the filling.
- Fold it over once, slice, and twist and roll each slice into a knot. It’s easy, I promise, and you can watch the video and see the photo below for visual cues.
- Arrange the buns with some space in between on two parchment-lined baking sheets, and let them rise again. Brush with egg wash, sprinkle with pearl sugar, and bake in the center of a 400°F oven for about 12 minutes. That’s it!
How to shape Swedish cinnamon buns
Here’s a little more detail on how to shape Swedish cinnamon buns. Alternatively, you can roll and slice them like American-style buns, but smaller and baked individually — you’ll see them done this way in Sweden, too.
- After folding the dough in half lengthwise, you’ll slice it into 22 thin strips. (I made larger buns here — your strips will be thinner.)
- Gently hold the ends of each strip and twist them in opposite directions. The strip will lengthen while twisting.
- Starting at one end, roll the twisted dough strip into a spiral.
- Tuck the remaining end under the roll. That’s it!
Expert tips and FAQs
You sure can, and in fact a slow, cold rise improves the flavor of yeasted dough. After arranging the buns dough on the pans, cover and refrigerate overnight. Remove from the fridge an hour before baking to let the dough finish rising. (Depending on the temperature of your fridge, they’ll have risen a tiny bit or nearly all the way overnight.)
Once rolls have risen, proceed as directed. You don’t need to make any further changes.
It is. After shaping the buns, arrange on a parchment-lined baking sheet and pop into the freezer right away. Once frozen solid, transfer to an airtight container and keep frozen for up to a year. When ready to use, arrange buns on lined baking sheets as directed. Defrost in the refrigerator overnight or at room temperature, then let rise for an hour or so before proceeding.
You can refer to the answers above to see your options for advance prep. I like to bake these buns shortly before serving. Once cooled completely, leftovers will keep in an airtight container at cool room temperature for a day or two.
More favorite cinnamon buns
- Brioche cinnamon rolls
- Puff pastry cinnamon rolls
- Bonus: Here’s a kitschy old-school Swedish recipe, the Smörgåstårta.
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Swedish Cinnamon Buns
Ingredients
For the dough
- 1 cup (237 ml) warm milk (105° to 110°F)
- 4 teaspoons (12 grams) active dry yeast
- ¾ cup (150 grams) sugar
- 1 large egg, beaten
- 8 tablespoons (112 grams) unsalted butter, melted and cooled
- 1 teaspoon fine sea salt
- 1 tablespoon ground cardamom, see note 3
- 4 cups spooned and leveled, (480 grams) bread flour (see note 4)
- 1 teaspoon (5 ml) neutral-tasting oil, such as safflower
For the filling
- 8 tablespoons (112 grams) unsalted butter, at room temperature
- ½ cup (125 grams) granulated sugar
- 2 tablespoons ground cinnamon
To finish
- 1 egg
- 1 tablespoon water
- Swedish pearl sugar
Instructions
Make the dough
- Warm milk to between 105°F and 110°F. This takes about 30 seconds in my microwave when milk is straight from the fridge, but your mileage may vary.
- Pour milk into the bowl of a stand mixer (don't attach bowl to mixer just yet) and sprinkle with yeast. Add a pinch of the sugar. Stir to dissolve. Let stand in a warm spot until foamy, about 5 minutes.
- Add remaining sugar, egg, melted butter, salt, and cardamom. Give it a stir.
- Add the flour.
- Connect bowl to mixer fitted with dough hook. Turn machine to speed 2 and knead for 10 minutes, until dough is smooth and elastic.
- Pour the teaspoon of oil into a clean bowl. Add dough and turn to coat lightly but completely.
- Place a kitchen towel over the bowl and set it in a warm spot to rise until doubled, an hour or more.
Roll out and fill the dough
- Lightly flour a work surface and rolling pin.
- Turn dough out onto work surface and and gently shape into a rough rectangle with your hands.
- Roll out the dough to an approximately 14-inch by 22-inch rectangle.
- In a small bowl, combine the butter, sugar or brown sugar, and cinnamon. Mash it up with a fork (or even with your fingers) until well-combined.
- Spread the filling evenly over surface of the rolled out dough.
Shape the buns
- Starting with one of the long sides, fold the dough in half.
- Slice into 22 1-inch-wide strips.
- Working with one strip at a time, create a twist by holding each end in one hand and rotating in opposite directions (one hand toward you, one away from you). Strip will lengthen a bit as you work.
- Starting at one end, roll twisted strip into a spiral shape.
- Tuck the remaining end under the roll.
- Repeat with remaining pieces of dough until you have 22 shaped buns.
- Divide buns evenly between two parchment-lined half sheet pans, leaving some space in between for the buns to grow.
- Cover and let rise for about 45 minutes.
Finish and bake
- Preheat oven to 400°F with two racks as close to the center as possible.
- Beat together the egg and water in a small bowl.
- Brush egg wash lightly onto the whole surface of each bun.
- Sprinkle each bun with a bit of pearl sugar.
- Bake until lightly browned and just cooked through, about 12 minutes, swapping the positions of the pans halfway through baking.
Notes
- Whole milk enriches the dough and is my strong preference for these buns. If you like, you can use your favorite plant-based milk instead.
- You can use active dry yeast and instant yeast interchangeably in this recipe.
- I use ground cardamom from a spice jar and find it's the perfect amount. If you are grinding your own cardamom from pods, it will be much stronger, so use one teaspoon instead of one tablespoon.
- Weighing your ingredients when baking is the best method. If you're measuring by volume, watch my video about measuring flour and use the spoon and level method.
- If you don't have a stand mixer, you can mix the flour into the dough with a wooden spoon and then knead the dough by hand for 10 minutes on a lightly floured work surface. It's a sticky dough, so I prefer to use the mixer.
- Bake rolls shortly before serving. Once cooled completely, leftovers will keep in an airtight container at cool room temperature for a day or two.
- For overnight buns: After shaping the buns, cover and refrigerate overnight. Remove from the fridge an hour before baking to let the dough finish rising. (Depending on the temperature of your fridge, they'll have risen a tiny bit or nearly all the way overnight.) Once rolls have risen, proceed as directed.
- To freeze dough: After shaping the rolls, arrange on a parchment-lined baking sheet and pop into the freezer right away. Once frozen solid, transfer to an airtight container and keep frozen for up to a year. When ready to use, arrange frozen buns on two parchment-lined baking sheets as directed. Defrost in the refrigerator overnight or at room temperature, then let rise for an hour or so before proceeding.
- Adapted from Handmade Living by Lotta Jansdotter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I thought these were delicious! I made them for my niece and nephew when they came to visit. They did come about a little doughy, though, but still delicious! Next time, I will most likely cook at a lower temperature for longer.
I have been looking for a recipe to replace the cinnamon buns my Dad used to bring home on Saturdays from a little Danish bakery just outside of Vancouver in the early 80s…I’ve already made the dough from your recipe, and the buns are rolled and rising in the fridge overnight…so excited, and I don’t even think we’ll need the glaze! Theresa
Hi Theresa, I hope they turn out just like the ones you remember. In Lotta’s original recipe, which doesn’t have the glaze, she brushes the buns with egg wash and sprinkles with pearl sugar right before baking.
Carolyn,
The buns rose and baked up beautifully…the cardamom is overpoweringly strong however — almost inedible…is there a possibility that it should be 1 tsp and not 1 tble? Otherwise they’re great — very close to the ones I remember from my childhood. Thanks! Theresa
Oh no! One tablespoon of ground cardamom is the correct measurement. Although it struck me as an awful lot when I first read Lotta’s recipe, we didn’t find it overpowering at all. I thought the cardamom and cinnamon balanced well. Maybe your cardamom was a lot stronger than mine? Did you grind your own?
I did grind my own…and I wondered about reducing the amount as I was doing it, but it smelled so glorious that I think it went to my head and clouded my judgment! This recipe is definitely worth trying again though, next time with about 1.5 tsp of freshly ground cardamom. 😉
I absolutely love Lotta, I had no idea she had a new book out. Thanks for sharing.
I am with you on the whole Americanized thing. If I watch two hours of television a year it is an exaggeration. The other day I was in a cooking store and they had the Food Network on. Now, one would think that the Food Network of all things would not make me feel mortified to be from the United States. I honestly could not believe how ridiculous people were behaving on the show. It makes me wonder if people from other countries think this is how we all eat? Then I think to myself, “Is this how we all eat”? In any case I could go on forever….
Your cinnamon rolls look lovely. I am not a fan of cinnamon rolls, but I do make them on occasion for my boyfriend. I end up ripping all the outside part off and only eating that little one inch circle from the center. I always say, “If it’s not worth it don’t eat it”. To me the rest of the cinnamon roll is not worth it. Looks like I might want to eat more than just the center of these ones.
Nicole, I’m so with you on the inner inch. Even here it’s the best part, but you won’t meet with tragic misfortune in your quest to reach it.
I’m with you about most cinnamon rolls, but these look great. I love the idea of cardamom and cinnamon together – what a unique addition. Thanks for the inspiration.
Thanks, Sara. These are more like a normal, mortal pastry than what we’ve come to think of as cinnamon rolls. Hope you’ll try them.
We had these for breakfast today — yum! My first job at 15 was in a Cinnabon-type store, and I haven’t had a hankering to make cinnamon rolls again until I read your post. Thanks, on behalf of all the Ryan Gallias (or at least the three of us who have started on solid foods)!
Oh, Carrie, yay! I’m glad you liked them. Your comment makes me think I should tackle fried chicken again one of these days, despite my sordid history as a KFC employee circa summer 1994. Love to all Ryan Gallias, solivore and liquivore alike. xx
Beautiful Cinnamon Buns. I’ve never made them, but they always remind me of when I used to eat them with my mom as a little girl : )
Thanks, Jenné. If you’re ever tempted to make them, these aren’t as much of a production as you’d think.
Hmm, swede as i am, i have to tell u great job!!!
Another filling we usually do apart fro the cinnamon is just vanilla, sugar and butter, also try to add some shredded marzipan in the filling. makes them really juicy and yummy. also before we put them in the over we brush with egg and sprinkle with pearl sugar.
Cant wait to see your Smörgåstårta, it’s an all time favorite among the most swedes.
Maria, thank you! I love the idea of using vanilla or marzipan. Do you use vanilla seeds, or does liquid extract work? For a while now I’ve suspected I may have a hidden (and expertly camouflaged) Swedish streak, or possibly just a Swedish food streak. Semla is also high on my to-make list, so watch for those, too.
Usually we use the vanilla sugar for it, but i guess you can use either or, mix the butter, sugar, vanilla i bowl and then spread it on the dough.
Ah, semla 🙂 now were’re talking! 🙂
You must do it, the story says that we had a king who adore them so much so he ate them every day, he died from heart failuer. Unfortunately!
They are very fatty, but traditionally we ate them before the fasting around easter. To build up the body.
Give them a try, i don’t think you will regret it, and it is a good time now since the national Semla day is 16 Februari.
We have 2 ways to eat them here, either plain or in a bowl with hot milk
I make cinnamon buns on special occasions – I roll them out the night before I bake them, and let them rise in the fridge. I love the idea of making them a little bit less indulgent and a little bit more unique (cardamom is amazing in baked good). Will def. need to check out this book.
Hi Kasey, I just clicked through to your blog and am really glad to have discovered it. Love the concept of food and music pairings, and I like your style!