Kanelbullar are more than just pastries in Sweden, they are a piece of everyday culture and comfort. Almost everyone here has memories tied to them; the smell of warm dough, cinnamon and butter filling the house, or the classic fika moments shared with friends and family.
What makes them special is that they are so deeply woven into Swedish life that we even celebrate them with their own official day. Every year on the 4th of October, Sweden celebrates Kanelbullens dag, a day dedicated entirely to enjoying and appreciating our beloved cinnamon buns. Bakeries fill their windows with freshly baked bullar, workplaces serve them during fika and many people choose to bake a batch at home.
For me, kanelbullar represent both tradition and pure joy. It’s a small reminder of how something so simple can bring people together.
Ingredients (20 buns)
- 50 g fresh yeast, room temperature
- 5 dl milk, lukewarm
- 2 tbsp psyllium husk powder (fiberhusk)
- 200 g butter, room temperature
- 1 dl light syrup
- 0.5 dl granulated sugar
- 1 egg
- About 1 pinch salt
- 2 tsp ground cinnamon
- About 750 g gluten free flour mix
Filling
- 0.5 dl brown sugar
- 0.5 dl granulated sugar
- 200 g butter, room temperature
- 2 tbsp ground cinnamon
Egg wash
- 1 egg
- 1 tbsp water
- About 1 pinch salt
- Pearl sugar (for topping)
Sugar syrup
- 2 dl water
- 1 dl granulated sugar
Instructions
- Crumble the yeast into a bowl.
- Add the milk and stir until the yeast dissolves.
- Add psyllium husk, a little at a time while stirring.
- Then add butter, syrup, sugar, egg, salt and half of the gluten free flour.
- Let the dough hook work until you have a smooth but sticky dough.
- Knead the dough for at least 5 minutes while adding a little more flour mix at a time.
The dough should be smooth and release from the sides of the bowl or the counter, but still be slightly sticky.
If the dough is too dry now, the buns will turn out dry later. - Roll out the dough into a large rectangle with an even thickness, about 1 cm.
- Mix all the filling ingredients and spread in an even layer over the rectangle.
- Fold the rectangle in half lengthwise to form a long, narrow double-layered rectangle. Cut into strips about 1 cm wide.
- Use two strips per bun. Twist them along their length and roll them into a bun knot.
- Place the buns on baking sheets lined with parchment paper, leaving plenty of space between them.
- Let the buns rise under a kitchen towel for 2–3 hours.
- Preheat the oven to 225°C (437°F), top and bottom heat.
- Whisk together the egg, water and salt in a small bowl and brush the buns.
- Sprinkle with pearl sugar and bake in the middle of the oven for 15–20 minutes, or until golden brown and fully baked.
- Brush the buns with the sugar syrup as soon as they come out of the oven.
- Serve and enjoy!
Recipe from: My Kitchen Stories
