Szwedzkie, cynamonowe bułeczki i kawa

Swedish cinnamon rolls – recipe

I have known cinnamon buns not since today and not since my trip to Sweden. I’ve heard a lot about them, but I’ve never really eaten the “real” Swedish ones. I found it worth sharing with you this wonderful recipe for Swedish cinnamon buns. Probably each of us ate cinnamon sticks or other similar bakery bread. I tried them for the first time when I baked them myself. They were always delicious, sweet, soft and filling the whole house with the smell of cinnamon.

After my visit to Sweden, I decided that I would adjust the shape of these buns a little, and they would be like the ones from Sweden! Before I was doing only rolls. I highly recommend you to try baking these traditional Swedish cinnamon buns from my recipe, which I have been using for several years.

Perhaps some of you are interested in Sweden and a trip to this country. Access from Poland is very easy there. We have there only 200 km by the sea. Be sure to read my other articles about Sweden. While eating cinnamon buns would be the best!


Swedish cinnamon buns – recipe

Recipe for 20 buns.

Ingredients for the dough:

  • 0.5l milk
  • 50 g fresh yeast or 14 g dry yeast (I recommend fresh yeast, however, they always rise better than dry yeast)
  • 150g softened butter
  • 90g caster sugar (7 tablespoons or half a cup)
  • 1 teaspoon of salt
  • 1 tablespoon ground cardamom
  • 780g of wheat flour (5 glasses)


  • 150g softened butter
  • 90g caster sugar (7 tablespoons or half a cup)
  • 2 tablespoons of ground cinnamon

For decoration:

  • 1 egg
  • pearl sugar (for those who want to make 100% Swedish buns)


szwedzka bułeczka cynamonowa i kawa

1. Heat the milk to 37°C. You can check the temperature by pouring some milk over your hand. If almost nothing feels, neither warm nor hot temperature then is perfect. Remember not to have the milk too hot, otherwise the yeast can burn. Then the buns will not rise!
2. In a large bowl, crush the fresh yeast / dry yeast and add the warm milk. Stir until dissolved.
3. Add butter, sugar, salt, cardamom, flour and knead the dough for about 10 minutes. I recommend doing it in a blender. The dough should be firm enough that you can touch it without sticking to your fingers.
4. Cover the bowl and let the dough rise for about 30-40 minutes or until it doubles in volume.
5. Prepare the filling. Mix the butter, sugar, and cinnamon.
6. Place the dough on the floured pastry board and knead lightly. If necessary, add flour until the dough loses its stickiness and does not stick to the surface. If the dough is too firm, some milk can be added. This is the moment when we have to feel ourselves if something is needed.
Roll out the dough into a large rectangle about 1 cm thick.
7. Spread the filling evenly over the dough. Fold the dough in half so that the filling sticks to itself.
8. Using a pizza cutter or a regular knife, cut the dough into 20 narrow and long slices, about 2 cm wide. Grasp the strap at the two ends and twist it in the opposite direction. Roll the dough in this way from one end to the other to form a bun. To make the bun look nice, wrap the end underneath.
9. Place the buns on a baking sheet covered with baking paper.
10. Cover with a towel and let it rise for 30 minutes. Preheat the oven to 250°C.
11. Decoration. Beat the egg in a small bowl and brush them over the buns. Then sprinkle with pearl sugar.
12. Bake for 6-8 minutes until golden brown on both the top and bottom.
13. Place the buns on the wire rack and let cool.