Honest Foods London - Kanelbullar (Swedish cinnamon buns)

Kanelbullar (Swedish cinnamon buns)

These Swedish cinnamon buns are both tasty and look great. Whether you are baking to stave off boredom in lockdown, learning a new skill, or keeping the kids happy, these are a perfect addition and I think you will agree, very Instagrammable!

This is a Swedish family friends recipe, so we hope you have enjoyed it as much as we have!


For the dough-

  • 450g Strong White Bread Flour
  • 1 beaten egg
  • 40g caster sugar
  • 2 tsp cinnamon
  • 150ml warmed milk
  • 14g dried yeast

For the filling-

  • 40g soft brown sugar
  • 40g caster sugar
  • 2 tbsp date syrup (it can be replaced with golden syrup)
  • 2 tsp cinnamon
  • 100g soft butter
  • 1 tsp of flour

Before baking-

  • 1 beaten egg

After baking-

  • melted butter
  • date syrup (or golden)


Put the flour, a beaten egg, caster sugar, cardamom powder (if you can’t get this you can use cinnamon, which is what we have done) and the warmed milk with the dried yeast mixed through.

TOP TIP: Warmth helps activate the yeast. If you don’t ‘wake them up’ then it will prevent formation of gluten, and they won’t rise properly. On the other hand if the liquid is too hot you can kill the yeast and then nothing will rise. To ensure that nothing is too hot or cold when you test you can either use a thermometer, it should be between 40-50 c, anything over 58c will kill the yeast. If you don’t have a thermometer you can use your wrist if it feels very warm rather than hot then it should be the right temperature for yeast.

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