Ultimate Swedish Cinnamon Buns and How to Make Them

Swedish cinnamon buns are a staple in Sweden and you can find (and smell) them everywhere in cafes, supermarkets, and even in subway stations. Regardless where you are, you can easily make them. We made these with Portuguese bought ingredients (except for the pearl sugar garnish), and they came out incredibly delicious.

Swedish Cinnamon Bun

This recipe follows the traditional Swedish one. We’re letting you in on a secret though...the cinnamon can be replaced with a chocolate filling for more devilish decadence. There are other fillings you can try, and you’ll find them at the end of the recipe.

These make around 20 buns


For the Dough:

25 g yeast

100 g butter, room temperature

350 ml milk, lukewarm

80 g sugar

700 g white flour

3 tablespoons ground cardamon

1 teaspoon salt

1 egg


For the Filling:

150 g butter, soft (not melted, just leave it out of the fridge to soften)

100 g sugar

2-3 tablespoon ground cinnamon


For the Glaze (gives the shine):

1 egg, beaten (can be replaced with 85 g sugar + 100 ml water boiled together until completely dissolved) 

Optional: Pearl sugar 

For dairy-free alternatives: change milk and butter to almond, soy or any plant-based milk and butter  

Here’s what to do:

  1. Mix the dry ingredients (flour, yeast, salt, sugar, ground cardamon), and then blend in the wet ingredients (egg, milk) into the dry mix to make the dough

  2. Knead the dough for about 5 minutes until it is nice and smooth, if you’re hands get sticky, dust it with a bit of flour. Transfer the dough into a bowl dusted with flour, cover with a towel and let it rest in a warm dark place for 30 minutes - 2 hours (the longer the better)

  3. When the dough has risen, knead the dough just a little to increase it’s fluffiness, stretch the dough and roll out on a floured surface

  4. Using a rolling pin, stretch the dough into a rectangle (30x40 cm). Place the filling (butter+sugar+cinnamon) with a spatula, and fold into three parts, slightly roll to flatten a bit 

  5. Slice into long strips of about 2 cm wide, twist and rotate in your fingers. We found a perfect video for twisting the buns here (no Swedish required) 

  6. Leave to rest in a baking tray with a baking sheet, cover with a cloth for about 30 min-2 hours (again, the longer the better) Cinnamon Bun Dough

  7. Preheat the oven to 220 °C/ 450 °F degrees, brush the buns lightly with a beaten egg (or boiled water+sugar until completely dissolved)

  8. Sprinkle with pearl sugar (other chopped nuts work well but best to place the nuts after the buns are baked, together with the glaze). Bake in the oven for 8-10 minutes until golden brown Swedish Cinnamon Buns

These can easily be put easily in the freezer once they are cooled down. Serve and enjoy together with a nice cup of coffee or tea. 


Now for the perfect filling alternatives:

Chocolate filling:

50 g soft butter

50 g sugar

200 g chopped chocolate

Vanilla filling:

100 g sugar

85 g icing sugar

1 teaspoon vanilla extract

Nut filling:

100 g butter

4 tablespoons sugar

100 g sliced or finely chopped nuts


Português (Portugal)
Português (Portugal)