Cinnamon Roll Recipe

I would have posted this earlier, but we just got a new puppy and she’s making things a little interesting at our house!  Here she is…













Yes, she is a cutie!  She is a handful, but also very fun.






Kanelbullar (Cinnamon Rolls)



  • 150 grams butter
  • 2 1/8 cups milk
  • 50 grams fresh yeast OR 25 grams dried yeast
  • 120 grams caster (superfine) sugar
  • 1 tsp salt
  • 1 tsp crushed cardamom seeds (3/4 tsp ground cardamom)
  • 630 grams flour plus 30 grams to roll out the dough


  • 150 grams butter, softened
  • 430 grams caster sugar
  • 75 grams ground cinnamon


Preheat the over to 425°F.  Melt the butter in a saucepan, add the milk and warm to 99° F.  Put the yeast in a large bowl (or bowl of a stand mixer).  Add the warm milk mixture to the yeast and whisk lightly.  Add the sugar, salt and cardamom.  Mix in the flour a little at a time.  Knead the dough until it is smooth and detaches from the side of the bowl, 10 – 12 minutes.  Transfer the dough to a lightly oiled bowl, cover and let rise for 30 minutes.

NOTE: I mixed the dough in a stand mixer and used a dough hook.  Let the dough hook knead the dough for about 8 minutes.

For the filling: beat the butter, sugar and cinnamon until smooth.

Empty the dough onto a baking board sprinkled with the reserved flour.  Divide the dough in half.  Roll out each into a large rectangle.  The two rectangles should be the same size and shape.  Spread filling onto one rectangle.  Gently lay the other rectangle over the filling and press lightly so the filling adheres to the top layer of dough.  Cut the dough into strips using a pizza roller.

Small rolls: cut strips about 1/2 inch wide, twist and knot, then place in a paper cupcake liner.  Place the liners on a cookie sheet.

Large rolls: cut wider strips, twist and knot, then place on a baking sheet lined with parchment. 

Cover rolls with a towel and let rest for 20 minutes.

Glaze the buns with egg wash and sprinkle with pearl sugar (if you have it).

Bake for 10-15 minutes depending on the size of your buns.  Let them cool on a wire rack…Enjoy!

These can be reheated, but are best when eaten fresh and warm.