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by GrIStuF e.V.

Swedish Cinnamon Rolls (Kanelbullar)

The GrIStuF Cooking Book

As you know, one of our major activities throughout the year is the Running Dinner, an event that combines our most favorite activities: Food and bringing people together. As unusual times call for unusual measures, the Online Echo is still bringing all of us together through food, especially because spending a lot of time in the house has lead to some awsome culinary discoveries. In this section, we have collected some of our favorite recipes for you to try out while we look forward to trying out your own recipes as well. Read at your own risk! ;-)

The Ingredients:

For the dough:

  • 150 g butter or margarine
  • 500 ml milk
  • 50 g fresh yeast/ dry yeast
  • 150 g of sugar
  • 1 tsp salt
  • 1 tsp ground cardamom powder
  • 1kg of wheat flour

For the filling:

  • 75 g butter or margarine
  • 100 g of sugar
  • 1 tsp of cinnamon powder
  • 1 egg to brush
  • “hailstone” sugar


  1. Melt the butter or margarine on the oven. You could also leave the butter out of the fridge overnight so it's very soft. Add the milk and heat to about 37 °C. Dissolve the yeast in the milk. Then stir in your sugar, salt, cardamom and almost all of the flour.
  2. Knead the dough until it becomes smooth. If necessary: ??add a little more flour.
  3. Then cover the dough with a towel and let it rise for around 30 to 40 minutes. Wet the towel so it doesn't stick to the dough.
  4. Knead the dough on a floury work surface. Then divide into three parts and roll out a thin, rectangular surface. Brush this with soft margarine or butter (ideally at room temperature). Mix sugar and cinnamon and sprinkle the dough thickly with it.
  5. Wrap in a roll. Cut into approximately 4 cm thick slices.
  6. Place the pieces on the baking sheet with the cut side down. Let the dough rise again. It will be about twice as big in 30 minutes.
  7. Heat the oven to 250 °C with top / bottom heat.
  8. Brush the Kanelbullar (cinnamon rolls) with the beaten egg. Then sprinkle with the hailstone sugar to make it look very nice.
  9. Bake on the middle level in the preheated oven at 250 - 275 °C for about 5 - 8 minutes.

Let cool under a towel.