Kanelbullar (Swedish Cinnamon Rolls)

These classic light and fluffy Swedish cinnamon rolls pair perfectly with a cup of coffee or tea. They are traditionally garnished with pearl sugar (or even sliced almonds), but they taste just as delicious without. I usually keep a bag of bullar in my freezer for those times when I crave something sweet. Then, I just pop one into the microwave for 30 seconds or so and they taste just as wonderful as the day I baked them. Plus, the whole house smells like sugar and cinnamon everytime I warm them up.

Kanelbullar (Swedish Cinnamon Rolls)

The cubes of fresh yeast really make a difference in these rolls and by allowing them to rise twice, they become light and airy. Don’t rush this process. Otherwise, you might end up with kanelbullar the consistency of rubber bouncy balls. I speak from experience.

Kanelbullar (Swedish Cinnamon Rolls)

Kanelbullar (Swedish Cinnamon Rolls)
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 dozen rolls
Ingredients
For the Dough:
  • 25 g fresh yeast (little cubes hidden in the refrigerated section)
  • 75 g butter, room temperature
  • 1 cup milk
  • ¼ cup sugar
  • 3 cups flour
  • 1 tsp ground cardamom (optional)
For the Filling:
  • 50 g butter, room temperature
  • ¼ cup sugar
  • 1½ tsp. cinnamon
Other ingredients:
  • 1 egg, lightly beaten
  • sprinkle of pearl sugar
Instructions
  1. Crumble the cube of yeast into a mixing bowl. Set aside. Heat the milk until it becomes about 98 degrees (body temperature). Pour a small amount of warm milk into the yeast and mix well. Add the rest of the milk slowly while whisking until it has become incorporated. Add the room temperature butter into the mixture and mix well.
  2. Using a dough hook and stand mixer, mix the salt, sugar, and ground cardamom into the yeast mixture. Mix well. Slowly add about 2 cups of flour to the mixture and stir on a slow setting. Add the remaining cup slowly, keeping in mind that you want the dough to still be tacky, but workable (plus or minus about a half cup). Some recipes suggest to keep adding flour until the dough releases from the sides of the bowl during mixing, but I think that's too much. I always stop before that happens, knowing that I can add more flour later if needed. Cover with a kitchen towel and let rise for 30 minutes.
  3. In the meantime, make the filling. Mix the butter, sugar, and cinnamon together using a hand mixer or whisk. It should be the consistency of paste. If you want more filling, make twice as much (I usually do).
  4. After the dough has had time to rise, pour it out onto a floured surface. Roll the dough out into a large rectangle (around 8 x 20 in.). You want the long sides over twice as long as the short sides. Brush the filling over the entire rectangle and roll it up pretty tightly. You should have one long 20 in. roll. Cut the roll with a sharp serrated knife into slices about ⅔ in. thick and place into cupcake liners, cut side up. Cover and let rise for another 30 minutes.
  5. Preheat the oven to 425 degrees Fahrenheit. Place the slices and cupcake liners into a muffin tin and brush with the beaten egg. This will give the rolls a beautiful golden color when baked. If you have pearl sugar, sprinkle a little on top of each one. Bake for about 10 minutes or until golden brown. Place the baked rolls on a cooling rack while baking the second and third batches. Enjoy while warm.
  6. These are great to place in the freezer as well. Just pop them into the microwave for about 30 seconds and you have warm kanelbullar whenever you want!

5 comments
Carly
Carly

I know you insist on using the refrigerated yeast. But I would have no use for the whole package and already have dry active yeast at home. Do you think I could simply use some of that yeast and bloom it for your recipe? What ratios do you think are proper to substitute?

Laura Dembowski
Laura Dembowski

These look so awesome! Love the spin on traditional cinnamon rolls!

Dee
Dee

I love to bake and would like your swedish cinnamon roll receipe. It looks really yummy. Thanks Dee

Anna
Anna

Looking at the dry active yeast I have at home, it says to use 2 1/4 teaspoon dry active yeast for 17 grams of fresh yeast. Since the recipe calls for 25 grams of fresh, I would use about 3 1/4 teaspoons of dry active yeast (or even 3 tsp. and let the dough rise a bit longer to avoid a yeasty taste).

Anna
Anna

Thank you! You'll have to let me know if you try them!

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