Kanelbullar, Swedish Cinnamon Buns

Kanelbullar Swedish Cinnamon Buns - Lilie Bakery

A tasty and comforting recipe: Kanelbullar, Swedish cinnamon buns. We love their pretty braided shape, and their delicious blend of spices that perfume the whole kitchen!

Brioches that "warm your heart", really! Perhaps this is the power of spices.

What are the Kanelbullar?

These are brioches consumed in Northern Europe, precisely in Sweden. There they are usually consumed at tea / coffee break time, the famous “fika” moment. Have you heard of it before?

The Swedes are so crazy about this pastry that they have even made it a national holiday (October 4).

These Kanelbullar are really tasty brioches thanks to the presence of spices: in particular cinnamon and cardamom. These spices are present in the brioche dough and also in the filling that is coated on the brioche dough.

Kanelbullar Swedish cinnamon buns zoom - Lilie Bakery

How to make Kanelbullar?

First of all, we prepare the brioche dough. This is classic: we find the usual ingredients for a brioche (butter, milk, brown sugar, flour, baker's yeast, egg, salt). To make the Kanelbullar, we also add cinnamon and cardamom.

As usual for brioches, we do here two shoots. The first when the brioche dough is not yet filled. Then the second when the kanelbullar are ready, just before baking.

On the garnish side, the emphasis is once again on spices! We make a mixture butter, brown sugar and spices that we come to coat on the brioche dough spread out in rectangle.

Then we fold the wider side and cut strips of dough of about 3cm. We twist them between the fingers then we give them a snail shape. The brioches will rise again before being put in the oven!

Kanelbullar Swedish cinnamon buns plate - Lilie Bakery

Other recipes to try

Do you like to make homemade buns? Then these other recipes from the blog should also please you:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty kanelbullar!

Kanelbullar Swedish buns rolled with cinnamon - Lilie Bakery
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4.7 on 39 votes

Kanelbullar, Swedish Cinnamon Buns

Delicious kanelbullar (Swedish buns) to enjoy for breakfast, brunch or afternoon tea…
Prep time1 time 30 minutes
Cook time15 minutes
Total1 time 45 minutes
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Keyword: brioche
Yield: 18 buns



  • 250 ml warm milk
  • 2,5 cc dry baker's yeast
  • 80 g soft butter, melted
  • 40 g brown sugar
  • 1 cs cardamom powder
  • 1 cc convex cinnamon powder
  • 1 this salt
  • 500 g all-purpose flour
  • 1 beaten egg

Spice garnish

  • 100 g very soft butter
  • 80 g light brown sugar
  • 1 cc flour
  • 1 cs convex cinnamon powder
  • 1/2 cc cardamom powder
  • 1 Egg yolk
  • 3 cs milk
  • Granulated sugar for garnish



  • Start by activating the yeast: pour it into a bowl with the lukewarm milk, cover and put in a warm place for 15 minutes.
  • Then, pour the milk / yeast mixture into a container (or bowl of the food processor), add the melted butter and brown sugar. Mix to make homogeneous.
  • Then add the mixed dry ingredients (flour, spices, salt) in 3 batches, mixing between each addition. Then add the beaten egg.
  • After this step use the robot hook for about 8 minutes, the dough should become quite elastic and come off on its own from the sides of the bowl. If you don't have a hook, use your hands!
  • Cover the ball of dough in a bowl covered with a damp cloth, placed in a warm place, for 1 hour or more if necessary (the dough should increase in volume). Tip: you can also let your dough rise more quickly in an oven preheated to 30 degrees then turned off (this is important) before placing your salad bowl covered with the damp cloth.

Spice garnish

  • Meanwhile, prepare the filling: mix the very soft butter, flour, brown sugar, spices and salt.
  • Take the dough after it has grown, press a little to expel the air. On a floured work surface, roll out the dough and form a large rectangle (approximately 45 x 55 cm).
  • Spread the filling with a spatula all over the dough. Then fold the rectangle of dough in half (taking the longest length to fold it down).
  • Cut about 18 strips of dough (3cm max.) Using a good knife.
  • To twist each, hold one end with one hand, with the other hand, roll the palm over the strip of dough so that it twists by itself. Form a circle with the twisted dough and place the end below.
  • Place on a baking sheet lined with parchment paper and let rise again for 30 minutes under a tea towel in a warm place at home.
  • Preheat oven to 190 ° traditional heat.
  • With a brush, cover each brioche with the egg yolk / milk mixture, and sprinkle with grains of sugar.
  • Bake for about 15 minutes (watch carefully for a nice color)


Can be kept for several days in a bell (no refrigerator)
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
December 18, 2020



  1. Reply


    December 9, 2018

    Thanks Lilie !!! Finally a recipe that works! Made and tasted this afternoon, my 1st successful kanelbullar! Too happy ✨

  2. Reply

    cosmic sam

    December 9, 2018

    Thanks for the recipe! I love it, I have to try. The photos are beautiful!

  3. Reply


    December 9, 2018

    How they make me want your brioches !!!!

  4. Reply


    December 16, 2018

    Great recipe! I made them without cardamom because I didn't have any :) but it was good tees anyway and we have some left for breakfast tomorrow it's so cool! Thank you so much this a treat!

  5. Reply


    December 18, 2018

    Hello, the photos really make you want to try! On the other hand, I have been wondering for some time now with which gluten-free flour I could replace the T55? If you have an idea, it would be really nice to give it to me. See you soon and thank you for these delicious recipes!

  6. Reply


    December 27, 2018

    Is the measurement of yeast two and a half spoons?

  7. Reply


    March 18, 2019

    Hello! Can I replace dry yeast with fresh yeast? In what proportions? Thank you! XX

  8. Reply


    December 6, 2019

    Thank you for this recipe, my dough is swelling :)
    Can we freeze a part to delay cooking?

  9. Reply


    March 1, 2021

    To die for! a true delight…

  10. Reply


    21th January 2022

    5 stars

    After a little comparative study, your recipe is by far the best.
    I just let it rest a little more before baking (1h30).
    Crispy and soft!

    • Reply

      Lilie bakery

      25th January 2022

      Oh thank you Alice for your feedback! It is very pleasing! :)

  11. Reply


    7th June 2022

    5 stars
    Thank you for this recipe.
    I've been looking for a while and I'm never satisfied. There FINALLY I had a very airy dough which rose well (it tripled in volume). A real treat once cooled they did not last long at home.
    Only thing I did differently I put 20g of real baker's yeast which I had left and which was frozen

    • Reply

      Lilie bakery

      7th June 2022

      Thanks for your feedback Melanie! Goodbye

  12. Reply


    23th October, 2022

    I have been making your recipe, for way too long on my to-do list!
    I just noticed after rolling my buns and putting them back to rest that I had 80g of brown sugar left over from the filling… I re-read the recipe but at no time was it indicated to add sugar. Is it an error in the ingredients or an oversight in the writing? Let me know for next time
    Thank you!

    • Reply

      Lilie bakery

      26th October, 2022

      Hello Maina, you're right, it was an oversight on the part, oops… I just mentioned the brown sugar to add when mixing all the ingredients of the filling. Goodbye :)

  13. Reply


    August 15, 2023

    5 stars
    Just great!
    I took inspiration from your recipe and tweaked it a bit!
    I would do it again next weekend because people ask me :)

    • Reply

      Lilie bakery

      August 17, 2023

      Thank you Matilda! They are always successful these Kanelbullar! See you soon :)

  14. Reply


    11th October, 2023

    5 stars
    Hello, great recipe thank you!! Can we make the brioche the day before so that we only have to spread it and garnish and bake the next day please?

    • Reply

      Lilie bakery

      16th October, 2023

      Hello Camille, for the brioches there is an option to proof them in the refrigerator overnight. I have already made it with my chocolate hazelnut babka, but not with the kanelbullars. You can try this option of growing in the refrigerator and see if the consistency suits you. See you soon :)

  15. Reply


    13th November 2023

    5 stars
    Great recipe! Only ultra positive feedback and it didn't last long
    Thank you

    • Reply

      Lilie bakery

      14th November 2023

      Thank you very much Stephanie! See you soon :)

  16. Reply


    March 28, 2024

    5 stars
    Thank you for this sweet and pleasant recipe…..the brioche is really delicious, next time I will add a little more cinnamon because I love this spice!!
    I made the dough yesterday, refrigerated it overnight, and cooked it this morning!!!
    I will do it again without any problem and I even think that it won't take too long...

    • Reply

      Lilie bakery

      March 29, 2024

      Hello Michèle and thank you for your message! You are right to adapt the dose of cinnamon to your tastes, it is really a spice that I find delicious for my part. See you soon :)


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