Swedish cinnamon buns/ cinnamon rolls

Everybody should try a Swedish cinnamon roll at least one time in their life, and today I’m doing my first recipe in English for you to try out! Sweet, tasty and just the best buns ever. I will do this recipe in grams because most of the scales works both with ounces and grams.


Here is a video on how to make them:


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Some comments on the ingredients:

Milk: Use full fat milk, this is not the bun to start cutting calories 🙂

Yeast: I use 50 g fresh yeast, it is mostly common in Sweden and we have it in all grocery stores. For dry yeast, that would be 14 grams with the kind we have in Sweden. If you are used to do bread or buns, use the same amount yeast that you would use for two cups of liquid. If you use dry yeast, you should heat the milk a couple of degrees warmer, 40 Celsius or 104 Fahrenheit.

Butter: Use real butter, nothing else. Butter is what makes these buns the best you´ve ever had. It should be soft (like room temperature) so it’s comes together with the dough easily.


Cardamom: We do love cardamom in our buns. If you don´t like it, just skip it. I grind my own cardamom seeds. If you can´t find that, you can use ground cardamom.

Flour: I use a strong wheat flour from spring wheat. But it works fine with all-purpose flour or bread flour.

Pearl sugar: This is a granulated sugar that doesn’t melt in the oven. I know you can find it in special stores or online, or IKEA if you have one close by. If you can´t find pearl sugar, you can use raw sugar instead. I like to mix some ground cardamom with raw sugar and sprinkle on top of my cinnamon buns, that is really tasty!

Cinnamon buns, 20 buns

500g milk
50g fresh yeast or 14 g dry yeast
150g butter, softened
90g caster sugar
1 teaspoon salt
1 tablespoon cardamom seeds or ground cardamom
780g wheat flour


150g butter, softened
90g caster sugar
2 tablespoons ground cinnamon

1 egg
Pearl sugar or raw sugar

1. Heat the milk to 37 degrees Celsius or 98 degrees Fahrenheit.
2. In a large bowl, crumble / add the yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom and flour, and work the dough for about 10 minutes in a stand mixer. The dough should be just so firm so that you can touch it without it sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30 minutes, or until double in size.
5. Combine butter, sugar and cinnamon for the filling.
6. Put the dough onto a floured surface and knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
Roll the dough into a large rectangle, about ½-inch (1cm) thick.
7. Spread the filling evenly on the dough. Fold the dough one time.
8. With a pizza cutter, cut the dough in 20 slices about 1 inch wide (2cm). Twist the dough and turn them to a knot with the end under the bun.
9. Place the buns on baking sheets lined with baking paper.
10. Cover with a towel and let rise for 30 minutes. Preheat oven to 250 degrees Celsius or 480 Fahrenheit .
11. Whisk the egg up in a small bowl, and egg wash the buns and sprinkle pearl sugar or raw sugar.
12. Bake in the middle of the oven for 6-8 minutes until golden brown both on the top and bottom.
13. Put the buns on a wire rack and let cool. Enjoy!

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