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Swedish Cinnamon Buns

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4.9 from 11 reviews

  • Author: Kalle Bergman
  • Total Time: 2 hours
  • Yield: 12 large buns 1x


Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called “fika”.


Units Scale

For the Dough:

  • 1.75 oz (50g) fresh yeast OR 0.67 oz (19g or approximately 2.25 tsp) active dry yeast or instant yeast
  • 3 oz (85g) unsalted organic butter
  • 1 cup (240 ml) milk
  • 1/2 cup (100g) sugar
  • 2 pinches of salt
  • 2 tsp of ground cardamom
  • 3 cups (360g) all-purpose flour
  • 1 free-range egg (for glazing)
  • Coarse sugar (for topping)

For the Filling:

  • 6 oz (170g) unsalted organic butter, at room temperature
  • 2/3 cup (130g) sugar
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom


Prepare the Dough:

  • Activate Yeast: If using fresh yeast, break it into a large mixing bowl. Warm the butter and milk until lukewarm, then pour over yeast to dissolve. If using dry yeast, mix it directly with warm (not hot) milk and butter mixture, ensuring the temperature is around 105°F (40°C) to activate it.
  • Mix Ingredients: Add sugar, salt, cardamom, and gradually incorporate the flour until the dough is smooth and non-sticky. Use hands or a mixer with dough hooks.
  • First Rise: Cover with a clean kitchen towel. Let rise for 30-60 minutes in a warm, draft-free area until doubled in size.

Make the Filling:

  • Prepare Filling: Combine softened butter, sugar, cardamom, and cinnamon until well mixed.

Shape the Buns:

  • Roll Out the Dough: Lightly flour your work surface and roll out the dough into a 22 x 15-inch rectangle. Distribute small dollops of the filling across the dough, then spread them out evenly.
  • Fold and Roll Again: Fold the left third of the rectangle towards the center, then fold the right third over it, like folding a letter. Lightly roll with a rolling pin to flatten any large bubbles, then extend the dough slightly to form a 15 x 8-inch rectangle.
  • Form the Twisted Buns: Cut the dough into 2 x 8-inch strips using a pizza cutter or sharp knife. Take one strip at a time, twist it several times, extending it as you go until it’s nearly doubled in length. Wrap the twisted strip around two fingers twice, then loop and knot the dough, securing the end underneath.
  • Second Rising: Transfer each formed bun onto a parchment-lined baking sheet. Allow adequate space between each for expansion. Cover with a clean kitchen towel and let them rise again for 30 minutes, until they puff up.
  • Second Rise: Place the slices, cut side up, on a greased baking sheet. Cover and let rise again for 45-60 minutes until puffy.


  • Prepare for Baking: Beat the egg lightly and brush over the tops of the buns. Sprinkle with coarse sugar.
  • Bake: Preheat your oven to 430°F (225°C) and bake for 10-14 minutes or until golden brown. Transfer to a wire baking sheet and let cool for 5 minutes.


  • When converting fresh yeast to dry, use about 1/3 the amount since dry yeast is more concentrated.
  • Warmth is crucial for yeast activation; too hot can kill the yeast, too cold won’t activate it.
  • For dry yeast, allow the mixture to sit for 5-10 minutes until frothy before adding to flour.
  • Ensure the dough is kept in a warm, draft-free place for successful rising.
  • Don’t over-flour your work surface; too much can make the dough tough.
  • Ensure the filling is spread evenly for consistent flavor in every bite.
  • Be gentle with the dough when twisting to avoid tearing.
  • The second rise is crucial for the buns to develop their final size and texture before baking.
  • Prep Time: 20 mins
  • Rising Time: 90 mins
  • Cook Time: 10 mins
  • Category: Baking
  • Method: Baking
  • Cuisine: Swedish
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