Step into the delightful world of Swedish baking with these incredible Jumbo Swedish Cinnamon Rolls, affectionately known as Kanelbullar. Far from their heavily frosted American cousins, these traditional Scandinavian treats offer a unique charm, infused with a subtle hint of aromatic cardamom and elegantly crowned with glistening pearl sugar. And because life is too short for small pleasures, we’ve decided to make them wonderfully jumbo-sized, ensuring an extra decadent experience with every single bite.
If you have a passion for crafting homemade cinnamon rolls from scratch, be sure to explore other beloved recipes like our Caramel Apple Cinnamon Rolls or these indulgent Strawberry Chocolate Cinnamon Rolls for more sweet inspiration.
Table of contents
- What are Swedish Cinnamon Buns (Kanelbullar)?
- Ingredients in Swedish Cinnamon Buns: The Heart of the Flavor
- What You’ll Need: Essential Tools for Baking Success
- How to Make Jumbo Swedish Cinnamon Buns: A Step-by-Step Guide
- Planning Ahead: Can You Make Swedish Cinnamon Buns in Advance?
- Embracing Tradition: The Knot Shape
- Storing and Serving Your Kanelbullar
Imagine biting into these giant, pillowy-soft cinnamon buns, still warm from the oven, their fragrant spice filling mingling with the rich, tender dough. They are an absolute dream, especially when paired with a fresh cup of coffee or tea for a cozy breakfast or a delightful afternoon treat. These aren’t just pastries; they’re an experience, a little piece of Swedish “fika” comfort delivered right to your home.
What are Swedish Cinnamon Buns (Kanelbullar)?
At their core, Kanelbullar are a celebration of simplicity and spice. These soft, sweet bread rolls are distinctively flavored with cardamom, a warm, fragrant spice that truly sets them apart from other cinnamon roll varieties. The filling is a classic blend of butter and cinnamon, creating a comforting and aromatic core. Unlike their American counterparts, which are often laden with a thick layer of cream cheese frosting, Swedish cinnamon buns are typically decorated with a delicate sprinkling of pearl sugar, adding a gentle crunch and understated sweetness.
The tradition of enjoying Kanelbullar is deeply rooted in Swedish culture, particularly through “fika,” a cherished coffee break ritual that’s more about connection and slowing down than just drinking coffee. During fika, friends, family, or colleagues gather to enjoy coffee and a sweet treat, and Kanelbullar are often the star of the show. While traditional Kanelbullar are typically hand-knotted into a distinctive shape and are smaller than your palm, our jumbo recipe embraces the authentic flavors while offering a simpler, rolled presentation for an extra-indulgent treat. This recipe delivers all the comforting, warming flavors you’d expect from an authentic Kanelbullar, even if the appearance takes a slight modern twist.
For instance, while the traditional topping is pearl sugar, which can sometimes be difficult to find, this recipe uses readily available coffee crystals (large brown sugar crystals) as a fantastic substitute, or even demerara/turbinado sugar. These alternatives provide that satisfying crunch and a lovely caramel note. The jumbo size also means more of that soft, fluffy dough and aromatic filling in every bite, making them truly special.
If you appreciate delightful European breakfast treats, consider trying our easy Danish pastry recipe and these delightful custard Danish pastries for more baking adventures.
Ingredients in Swedish Cinnamon Buns: The Heart of the Flavor
Crafting the perfect Kanelbullar relies on a harmonious blend of simple ingredients, each playing a crucial role in achieving that signature soft texture and warming flavor. Beyond the stars of the show – cardamom and pearl sugar – you’ll find most of these ingredients are staples in any baker’s pantry. Let’s explore what makes them so special:
- Unsalted Butter: Essential for richness and flavor in both the dough and the filling. Using unsalted butter allows you to control the overall saltiness of your buns. Opt for a good quality butter for the best taste.
- Milk: Whole milk (or full cream milk, as it’s known in some regions) is recommended for its fat content, which contributes to a more tender and flavorful dough. While plant-based milks like almond or oat milk can be substituted, they might slightly alter the richness and texture. Ensure your milk is at the correct temperature for activating the yeast.
- Plain (All-Purpose) Flour: This is the backbone of your dough. Plain or all-purpose flour provides the right amount of gluten for a soft yet structured bun. Always weigh your flour for accuracy, as volumetric measurements can vary greatly.
- Yeast: The magic behind the rise! Both instant yeast and active dry yeast work beautifully here. If you’re using active dry yeast, remember to “bloom” it first by letting it sit in the warm milk and butter mixture for about 10 minutes until foamy, ensuring it’s active before combining with other ingredients. Instant yeast can typically be mixed directly with the dry ingredients.
- White Granulated Sugar: A touch of sugar in the dough not only provides sweetness but also feeds the yeast, aiding in fermentation and contributing to a beautiful golden crust.
- Ground Cardamom: This is arguably the most defining ingredient of a Swedish cinnamon bun. Cardamom infuses the dough with its distinctive floral, citrusy, and slightly spicy notes, creating a uniquely warming and aromatic flavor profile that sets Kanelbullar apart. For the most intense flavor, consider grinding whole cardamom pods yourself just before use.
- Salt: A pinch of salt is crucial. It balances the sweetness, enhances all the other flavors, and also helps regulate yeast activity.
- Large Eggs: Eggs contribute to the dough’s richness, tenderness, and structure. They also add a lovely golden hue to the finished buns.
- Packed Brown Sugar (for the filling): Brown sugar lends a wonderful caramel-like sweetness and a moist texture to the cinnamon filling, making it extra gooey and delicious when baked.
- Cinnamon (for the filling): Of course, no cinnamon bun is complete without cinnamon! A generous amount in the filling provides that classic, comforting spice. For a deeper flavor, you might experiment with Ceylon cinnamon, though standard Cassia cinnamon is perfectly fine.
- Pearl Sugar (for the topping): These large, opaque white sugar crystals are the traditional topping for Kanelbullar, providing a delightful textural contrast and a sweet sparkle. As mentioned, if true pearl sugar is hard to find, coffee crystals (large brown sugar crystals), demerara, or turbinado sugar make excellent crunchy substitutes that still deliver on taste and texture.
What You’ll Need: Essential Tools for Baking Success
Having the right tools can make all the difference in your baking journey. For these jumbo Swedish cinnamon buns, a few key pieces of equipment will ensure a smooth and enjoyable process, leading to perfect results every time:
- Stand Mixer or Large Mixing Bowl: While you can certainly knead the dough by hand, a stand mixer with a dough hook attachment will make the process significantly easier and more efficient, ensuring a perfectly smooth and elastic dough without the arm workout. If kneading by hand, a sturdy large bowl is essential.
- Dough Scraper: This simple tool is incredibly useful for cleanly removing sticky dough from the bowl, dividing it, and transferring it, making cleanup a breeze.
- Large Baking Tray: Given these are jumbo buns, you’ll need a spacious baking tray to allow for adequate spacing between each roll during their second rise and baking. A 9×13 inch tray is typically ideal.
- Rolling Pin: Essential for rolling out your dough evenly into a large rectangle, ensuring a consistent thickness for a perfect spiral.
- Measuring Cups and Spoons: For accurately measuring ingredients, though we highly recommend using a kitchen scale for dry ingredients like flour for the most precise results.
- Small Saucepan: For gently melting butter and warming milk.
- Plastic Wrap or a Clean Kitchen Towel: For covering the dough during its resting and rising periods.
How to Make Jumbo Swedish Cinnamon Buns: A Step-by-Step Guide
Making these glorious jumbo Swedish cinnamon buns is a rewarding process, and we’ve broken it down into clear steps to guide you. Follow along with the visual cues provided in the photos below to ensure your Kanelbullar turn out perfectly soft, fluffy, and bursting with flavor.
- Begin by gently melting the butter with a portion of the milk (about ⅓ cup) in a small saucepan over low heat. Swirl or stir it just enough to melt, being careful not to let it get too hot. Once melted, add the remaining cold milk to bring the temperature down to lukewarm. This step is crucial to prevent the heat from killing the yeast, which thrives in warm but not hot environments.
- In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine all the dry ingredients: flour, yeast, granulated sugar, ground cardamom, and salt. Give them a quick whisk to ensure they are well combined. Then, pour in the lukewarm milk and butter mixture. Stir briefly until clumps start to form before incorporating the eggs. This initial mix helps distribute the liquid evenly before the main kneading begins (photo 1).
- Attach the dough hook to your stand mixer and knead the dough for 6-7 minutes on medium-low speed. If kneading by hand, dedicate 10-12 minutes to working the dough. The goal is a smooth, elastic, and slightly sticky dough. It should be very soft to the touch. Once kneaded, use a bowl scraper to scrape the dough from the sides of the bowl. Lightly oil the clean bowl, then return the dough to it, flipping it once to coat it entirely in oil (photo 2).
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot to rise for approximately 1 hour, or until the dough has noticeably doubled in size. The exact rising time can vary depending on the warmth of your kitchen (photo 3).
- Gently transfer the risen dough onto a lightly floured surface. Avoid over-handling at this stage to maintain its delicate texture (photo 4).
- Using a rolling pin, roll the dough out into a large rectangle, aiming for a thickness of about 6mm (approximately 27.5 x 37cm or 11 x 14.5 inches). Ensure the rectangle is even for uniform buns. Evenly spread the prepared cinnamon-butter filling over the entire surface of the dough, leaving a one-inch strip bare along one of the short edges. This bare edge will help seal the roll (photo 5). Then, starting from the opposite short edge, carefully roll the dough into a tight log (photo 6).
- With a sharp knife or dental floss, cut the rolled log into 6 equally sized slices. For jumbo buns, these slices will be substantial! Lay the slices flat on a baking tray lined with baking paper, ensuring they are evenly spaced to allow for their second rise. Cover them loosely with plastic wrap or a clean towel again (photo 7, photo 8).
- Allow the buns to rise for a second time, which usually takes another 30-45 minutes, or until they have doubled in size and look puffy (photo 9). While they rise, preheat your oven. Once risen, gently brush the tops of the buns with an egg wash (beaten egg yolk mixed with a dash of water) for a beautiful golden finish, then generously sprinkle with your chosen crunchy sugar topping (pearl sugar or coffee crystals) (photo 10). Bake according to the recipe instructions until golden brown and cooked through.
Planning Ahead: Can You Make Swedish Cinnamon Buns in Advance?
Yes, these delightful jumbo Kanelbullar are perfect for preparing ahead of time, allowing you to enjoy fresh-baked goodness without the early morning rush. You can easily make the dough and assemble the cinnamon rolls up to the second rise. Once your cinnamon rolls are neatly arranged on the baking tray, ready for their final proof, simply cover them securely with plastic wrap and refrigerate them overnight. The cold temperature will significantly slow down the yeast activity, allowing for a slow, flavorful proof.
On baking day, remove the trays from the refrigerator about 60-90 minutes before you plan to bake. This allows the rolls to come to room temperature and complete their final rise, ensuring they are light and fluffy. This make-ahead method is a fantastic way to enjoy warm, homemade Kanelbullar with minimal effort on the day you plan to serve them.
For another extravagant yet surprisingly easy breakfast option, try this Croissant French Toast Casserole.
Embracing Tradition: The Knot Shape
While our jumbo Kanelbullar are presented in a classic rolled spiral for simplicity, traditional Swedish cinnamon buns are often formed into a charming knot shape. This intricate twist is part of their unique appeal and cultural heritage. If you’re keen to explore the traditional aesthetic, you can find a fantastic visual guide and tutorial here, offering step-by-step instructions to master the knot.
Storing and Serving Your Kanelbullar
These jumbo Swedish cinnamon buns are undoubtedly at their absolute best when served fresh, ideally still warm from the oven. The aroma, the softness, and the slightly crisp topping are unparalleled. If you’ve prepared the dough ahead of time (as detailed above), you’re already one step closer to fresh-baked perfection on demand.
Should you have any leftover buns (a rare occurrence!), they can be stored in an airtight container at room temperature for 2-3 days. To revive their soft texture and comforting warmth on subsequent days, a quick 10-15 second zap in the microwave will fluff them up beautifully, making them almost as good as fresh. For longer storage, baked Kanelbullar can also be frozen for up to 2-3 months. Thaw them at room temperature and warm them slightly before serving for a delicious treat anytime.
More Irresistible Breakfast and Brunch Recipes
- Iced Buns (with coconut)
- Small Batch Cinnamon Rolls
- Pecan Cinnamon Rolls with Coffee Icing
- Cinnamon Star Bread
- Jam-filled Cinnamon Sugar Donut Muffins
- Chocolate Hot Cross Buns
- Raspberry Rolls
- Giant Chocolate Scroll
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Jumbo Swedish Cinnamon Buns
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Ingredients
THE BUNS
- 57 g unsalted butter (¼ cup / 2oz)
- 1 cup cold milk (250ml)
- 555 g plain (all purp) flour (4 ¼ cups / 19.5oz)
- 2 ¼ teaspoons instant or active dry yeast (1 sachet / 7g) (note 4)
- ⅓ cup white granulated sugar (66g / 2.3oz)
- 2 teaspoons ground cardamom
- ½ teaspoon salt
- 2 large eggs
FOR THE FILLING
- ⅔ cup packed brown sugar (133g 4.7oz)
- 1 tablespoon cinnamon (note 1)
- 57 g unsalted butter, softened (¼ cup / 2oz)
- 1-2 teaspoons milk
THE TOPPING
- 1 egg yolk
- a dash of water
- 6 teaspoons coffee crystals or pearl sugar
For best results, always weigh ingredients where a weight is provided
Equipment
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stand mixer
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Dough scraper
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Large baking tray
Instructions
MAKING THE DOUGH
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In a small saucepan over low heat, melt together the butter and ⅓ cup of milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
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In the bowl of a stand mixer (or see notes for kneading by hand), add the flour, yeast, sugar, cardamom, and salt then give it a good mix around.
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Pour in the warm milk mixture, give it a quick stir until clumping, then add the eggs.
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Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic. It will be very soft.
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Use a bowl scraper to scrape and lift out the dough, then oil the bowl. Drop the dough back in and flip over so it’s coated in oil.
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Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size (see notes – rising time).
ASSEMBLING THE BUNS
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Roll the dough out on a lightly floured surface to a large rectangle, about 6mm thick (roughly 27.5 x 37cm or 11×14.5 inches).
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Preheat the oven to 200C / 375F / 180C fan forced and grease a 9×13 inch baking tray (or line with parchment paper).
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In a small bowl, mix together the filling – brown sugar, cinnamon, and softened butter until well combined and spreadable.
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Use an offset spatula or the back of a spoon to evenly spread the filling over the rolled out dough, leaving one inch on the far short side bare. This will help seal the roll.
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Roll the dough up tightly from one SHORT SIDE to the other, forming a neat log. Then, using a sharp knife or unflavored dental floss, cut the log into 6 even pieces.
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Place the rolls evenly spaced onto the prepared baking tray, cut side up. Ensure there’s enough room for them to expand.
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Let them rest and rise for another 30-45 minutes, again until they have noticeably doubled in size and look puffy.
BAKING
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In a small bowl, beat together the egg yolk and a dash of water to create an egg wash. Gently brush this mixture all over the exposed dough of the risen rolls. Sprinkle generously with pearl sugar or coffee crystals.
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Bake for 18-24 minutes, turning the tray at the halfway mark to ensure even browning. The buns are cooked through when they are golden brown and spring back lightly to the touch. Be careful not to overbake, as this can lead to dry buns.
Notes
- We use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests. An internal temperature of around 190-200°F (88-93°C) for the dough indicates it’s cooked.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop directly from the bag, which can compact the flour).
- Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker. If using active dry yeast, make sure to add it to the warm butter and milk (after adding the cold milk) to activate for 10 minutes before using. Look for a foamy layer on top, which indicates the yeast is active.
- By hand: You can make the dough without a stand mixer. Just combine the ingredients as instructed and knead the dough vigorously on a lightly floured surface until it is smooth and elastic – this typically takes about 10-12 minutes of continuous kneading.
- Rising time: The rising time will depend significantly on the ambient temperature of the location you leave your dough to prove. A warm (but not hot) spot, such as near a sunny window or in a slightly warmed oven (turned off!), is ideal for proper proofing.
- Cinnamon rolls are best eaten fresh and warm, but they will keep well in an airtight container for 2-3 days. For maximum enjoyment, warm them for 10-15 seconds in the microwave to soften them if they’ve become a little stale.
- Make ahead: This recipe is perfect for preparing in advance! You can complete the recipe up to step 12 (placing the cut rolls on the baking tray). At this point, cover the trays tightly with plastic wrap and refrigerate overnight. On baking day, remove the trays from the fridge and allow the buns to come to room temperature and complete their final rise (about 60-90 minutes) before proceeding with the egg wash, topping, and baking.
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