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Swedish Cinnamon Buns (Kanelbullar) — baked with Chef Axl★ BAKED & STAMPED ★SWEDENADMITTED · No.016
Sweden · Northern Europe

Swedish Cinnamon Buns (Kanelbullar)

Cardamom-scented swirls with pearl sugar

🛂 Passport Stamp No.016 · Postmarked in Sweden

👦 Baked by Axl
45m
Prep
12m
Bake
16 buns
Makes
Intermediate
Level
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Postmark · Sweden

🏛 A little history

Kanelbullar became popular in Sweden in the 20th century as home baking and affordable spices spread. They are so beloved that Sweden marks an official Kanelbullens Dag (Cinnamon Bun Day) on October 4.

What sets the Swedish version apart is cardamom in the dough and a topping of pearl sugar rather than heavy icing, giving a less sweet, more aromatic bun.

Chef Axl

Chef Axl baked this one himself! It earned a place in his passport — try it with your grown-up and you can earn the stamp too.

👩‍🍳 Let's bake!

  1. Mix dough ingredients and knead until smooth, about 8 minutes. Rise until doubled, about 1 hour.
  2. Roll into a large rectangle. Spread the filling (butter creamed with sugar and cinnamon) evenly.
  3. Fold the dough in thirds, then roll out again and cut into long strips.
  4. Twist each strip and knot it into a bun; place on a lined sheet.
  5. Proof 45 minutes until puffy.
  6. Brush with egg wash and sprinkle with pearl sugar.
  7. Bake at 220°C (425°F) for 10–12 minutes until golden. Cool slightly.

💡 Chef Axl's tips

  • Cardamom is essential — grind seeds fresh if you can.
  • Pearl sugar keeps them Swedish; skip the heavy glaze.
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