Swedish Cinnamon Rolls for Sweet Comfort and Great Fullness Pleasure

Swedish cinnamon rolls, or kanelbullar, are the kind of treat that makes your whole kitchen smell like home. They’re soft, gently spiced, and not too sweet, with a delicate cardamom dough and a buttery cinnamon filling. These rolls are perfect for brunch, coffee breaks, or sharing with friends.

If you’ve only had American-style cinnamon rolls with heavy frosting, this version will feel lighter and more balanced. They’re cozy, satisfying, and surprisingly simple to make with a few good tips.

What Makes This Recipe So Good

• Soft, pillowy texture: The dough uses milk, butter, and just the right amount of flour for a tender crumb.
• Classic Swedish flavor: Ground cardamom in the dough gives a fragrant, slightly citrusy note that sets these apart.
• Not overly sweet: The filling and pearl sugar topping keep the sweetness in check without icing.
• Make-ahead friendly: You can slow-proof the shaped rolls in the fridge overnight and bake in the morning.
• Beginner-friendly method: Clear steps, simple shaping, and pantry staples make this approachable.

What You’ll Need

• For the dough:
  • 3 1/4 cups (400 g) all-purpose flour, plus extra for dusting
  • 1/3 cup (65 g) granulated sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1 tsp fine sea salt
  • 1 tsp ground cardamom (freshly ground if possible)
  • 1 cup (240 ml) warm whole milk (about 105–110°F / 40–43°C)
  • 6 tbsp (85 g) unsalted butter, softened
  • 1 large egg, room temperature
• For the filling:
  • 6 tbsp (85 g) unsalted butter, very soft
  • 1/2 cup (100 g) brown sugar, lightly packed
  • 1 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cardamom (optional but lovely)
  • Pinch of salt
• For glazing and topping:
  • 1 egg, beaten with 1 tbsp milk (egg wash)
  • Swedish pearl sugar (or coarse sugar)
  • Optional: a light simple syrup (equal parts sugar and water) for brushing after baking

Instructions

1. Activate the dough: In a large bowl, whisk flour, sugar, yeast, salt, and cardamom. Make a well.Add warm milk, egg, and softened butter. Mix with a spoon until shaggy.
2. Knead to smooth: Knead on a lightly floured surface for 8–10 minutes (or 6–7 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky. Add flour only if it clings heavily to your hands.
3. First rise: Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
4. Make the filling: Stir softened butter, brown sugar, cinnamon, cardamom, and a pinch of salt until creamy and spreadable.
5. Roll the dough: Punch down the dough and roll into a rectangle about 12 x 18 inches (30 x 45 cm).Spread the filling evenly, all the way to the edges.
6. Shape the rolls: For a classic spiral, roll up from the long side into a tight log and slice into 12 even pieces. For a Swedish twist style, fold the rectangle into thirds like a letter, cut into 12 strips, then knot each strip and tuck ends underneath.
7. Second rise: Arrange rolls on parchment-lined trays, spaced slightly apart. Cover and proof until puffy, 35–50 minutes.They should jiggle slightly when you nudge the tray.
8. Preheat and glaze: Heat oven to 400°F (200°C). Brush rolls gently with egg wash and sprinkle generously with pearl sugar.
9. Bake: Bake 12–16 minutes until golden brown on top and just set in the center. If browning too fast, tent loosely with foil for the last few minutes.
10. Finish: Optional—brush hot rolls lightly with simple syrup for shine and extra softness.Let cool for 10–15 minutes before serving.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 2 days. Rewarm for 10–15 seconds in the microwave or 5 minutes in a 300°F (150°C) oven.
• Freeze: Freeze baked, cooled rolls for up to 2 months. Thaw at room temperature, then reheat briefly to refresh.
• Overnight option: Refrigerate shaped rolls, covered, overnight.Bake straight from the fridge, adding 2–4 extra minutes, or let them sit at room temp for 20–30 minutes first.
• Avoid drying out: Don’t leave rolls uncovered. A quick brush of simple syrup helps lock in moisture.

Health Benefits

• Spices with benefits: Cinnamon and cardamom offer antioxidants and warm, digestive-friendly properties.
• Balanced sweetness: Without heavy frosting, these rolls are moderately sweet while still feeling indulgent.
• Real ingredients: Butter, milk, and eggs provide fats and protein that help with satiety.
• Portion-friendly: Smaller buns or sharing at fika-style coffee breaks encourages mindful enjoyment.

What Not to Do

• Don’t over-flour the dough: Too much flour makes dense rolls. Slight tackiness is good.
• Don’t rush the rise: Under-proofed dough bakes tough and doesn’t get that pillowy texture.
• Don’t bake too hot or too long: Over-baking dries them out.Golden and just set is perfect.
• Don’t skip the cardamom: It’s the signature flavor that makes these distinctly Swedish.
• Don’t slice with dull tools: Use a sharp knife or unflavored dental floss for clean cuts that keep layers intact.

Variations You Can Try

• Almond filling: Swap half the sugar in the filling for almond paste or add 2–3 tbsp almond flour.
• Raisin or currant rolls: Sprinkle a small handful of soaked raisins over the filling before rolling.
• Whole grain touch: Replace 1 cup (120 g) of the white flour with white whole wheat flour for a heartier bite.
• Vegan version: Use plant milk, vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water). Brush with plant milk before baking.
• Orange-kanelbullar: Add 1 tsp orange zest to the dough and 1 tsp to the filling for a bright twist.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but dissolve it in the warm milk with a pinch of sugar first and let it sit for 5–10 minutes until foamy.

Then proceed with the recipe.

How do I know the dough has been kneaded enough?

It should feel smooth and elastic, and a small piece stretched between your fingers should form a thin “windowpane” without tearing easily. If it tears right away, knead a few minutes longer.

Why are my rolls dense?

Common causes include too much flour, short kneading, or under-proofing. Make sure the dough remains slightly tacky, knead to proper elasticity, and let it rise until clearly doubled.

What can I use instead of pearl sugar?

Coarse sugar works, or a mix of granulated sugar with a small pinch of crushed sugar cubes.

You can also skip the topping and brush with simple syrup after baking for shine.

Can I make them ahead for a brunch?

Absolutely. Shape the rolls, cover, and refrigerate overnight. Bake the next morning right from the fridge, adding a couple of minutes to the bake time.

Do Swedish cinnamon rolls have icing?

Traditionally, no.

They usually get pearl sugar on top and sometimes a light syrup glaze for shine. The flavor is more balanced and less sugary than iced American rolls.

How should I store leftover dough?

If you must pause after the first rise, gently deflate, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature before shaping.

In Conclusion

Soft Swedish cinnamon rolls are comforting, aromatic, and easy to love.

With cardamom in the dough and a gentle sweetness, they’re perfect for everyday coffee breaks or special mornings. Follow the tips for a tender crumb, don’t rush the rises, and enjoy them warm from the oven. They’re simple, satisfying, and worth making again and again.