[{"data":1,"prerenderedAt":386},["ShallowReactive",2],{"recipe:kanelbullar":3,"recipe:country:sweden":185},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"emoji":9,"summary":10,"intro":11,"story":12,"whyThis":13,"tips":18,"substitutions":25,"variations":38,"serveWith":48,"storage":50,"faq":51,"equipment":67,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"restMinutes":76,"difficulty":77,"course":78,"diet":81,"mainIngredients":83,"ingredients":89,"instructions":136,"nutrition":167,"images":175,"keywords":179,"publishedAt":183,"updatedAt":183,"authorSlug":184},"kanelbullar","Kanelbullar (Swedish Cardamom Cinnamon Buns)","Kanelbullar","kah-NEL-bull-ar","sweden","🍥","Soft cardamom-scented dough rolled around a cinnamon butter filling, twisted into knots and baked until the sugar caramelises at the edges. Fika in one object.","Kanelbullar are yeasted buns whose defining flavour is not cinnamon but cardamom — ground fresh from green pods and worked into the dough in quantities that surprise anyone used to Anglo-American cinnamon rolls. The result is drier, less sweet and considerably more fragrant than a frosted American roll: a soft, bready crumb, a spiral of cinnamon-sugar butter, a brush of egg wash and a scatter of crunchy pearl sugar on top, with no icing anywhere. They are meant to be eaten slightly warm with coffee, on a chair, with somebody else, which in Sweden is a formal activity called fika. Sweden has an official Cinnamon Bun Day on 4 October, which tells you how seriously this is taken.","Cinnamon buns spread across the Nordic countries in the early twentieth century, as sugar, wheat flour and butter came within reach of ordinary households and home baking expanded to fill the gap. Sweden built its version around cardamom, a spice it consumes at a rate far beyond most of Europe, and around the coffee habit that had already made the country one of the world's heaviest coffee drinkers per head. The bun and the coffee arrived at the same table and never left it.\n\nWhat separates a Swedish bun from an American cinnamon roll is a matter of design rather than degree. The Swedish dough contains less sugar and less enrichment, so it tastes of wheat and cardamom rather than of sweetness; the filling is butter creamed with sugar and cinnamon rather than a wet syrup; and nothing is iced. Pearl sugar — hard white nibs that do not melt — provides the crunch that icing provides elsewhere. The shape has also shifted over time: the classic tight coil is being steadily displaced in Swedish bakeries by the knotted bulle, folded and twisted so the filling shows in the loops and the bun bakes with more crisp surface.\n\nKanelbullens dag, 4 October, was created in 1999 by the Home Baking Council, a Swedish trade body — a marketing invention that Swedes adopted with complete sincerity, and bakeries now sell out of buns on that day. It is a fair emblem of how kanelbullar function: not a special-occasion pastry but the standard baseline of hospitality, the thing you put out when somebody comes over. A Swedish home with no bulle in the freezer is a home caught unprepared.",[14,15,16,17],"Cardamom ground fresh from pods, which is the single change that makes these taste Swedish rather than generic.","A creamed butter filling rather than a wet sugar paste, so it stays put instead of running out of the spiral.","The knotted shape explained step by step, plus the classic coil for anyone who prefers it.","A dough hydrated for a soft crumb but firm enough to roll and twist without tearing.",[19,20,21,22,23,24],"Crack green cardamom pods and grind the black seeds yourself in a mortar. Pre-ground cardamom has lost most of its oils and tastes like dust by comparison.","The milk should be lukewarm — around 37°C, no warmer than a comfortable bath. Hot milk kills the yeast and the dough never rises.","Knead until the dough passes a rough windowpane test: a stretched piece should go thin enough to see light through before tearing.","Chill the rolled slab for 15 minutes before cutting and shaping if the filling starts to melt out. Cold butter cuts cleanly, soft butter smears.","Do not skip the second rise. Under-proved buns bake dense and squat, and the difference is obvious in a single bite.","Pull them out when the tops are deep gold but the base still gives slightly — a fully firm bun is already a dry bun by the time it cools.",[26,30,34],{"original":27,"swap":28,"note":29},"Pearl sugar (pärlsocker)","Crushed sugar cubes, or coarse demerara sugar","Ordinary granulated sugar melts and vanishes. Crushed sugar cubes are the closest cheap approximation to the hard nibs that stay crunchy through baking.",{"original":31,"swap":32,"note":33},"Fresh yeast","12 g instant dried yeast","Fresh yeast is standard in Swedish home baking and sold in supermarkets there. Instant dried works identically — mix it straight into the flour rather than dissolving it in the milk.",{"original":35,"swap":36,"note":37},"Whole milk","Oat milk plus an extra 10 g of butter","Very common in Sweden and gives an almost indistinguishable result. The extra butter compensates for the missing milk fat.",[39,42,45],{"name":40,"description":41},"Kardemummabullar","The same dough with cardamom in the filling instead of cinnamon, usually knotted and finished with a sugar syrup brush. Many Swedes quietly prefer them to the cinnamon version.",{"name":43,"description":44},"Classic coiled buns","The older shape: roll the slab into a long log, cut 2.5 cm slices, and set them cut-side up in paper cases. Softer and more even than the knot, with less crisp surface.",{"name":46,"description":47},"Kanelbullar with vanilla custard","A spoonful of thick vanilla custard laid under the cinnamon butter before rolling, which keeps the crumb noticeably moister. Common in Swedish bakery versions.",[49],"Strong filter coffee, and nothing else — this is a fika, not a dessert course.","Kanelbullar are at their best within about six hours of baking and noticeably drier by the next day, which is why Swedish households freeze them by the bagful. Cool them completely, freeze in a sealed bag for up to 3 months, and revive straight from frozen at 160°C for 6–8 minutes — they come back almost perfectly. At room temperature, keep them in a sealed tin for 2 days; a paper bag lets them dry out, and the fridge is worse still, since refrigeration accelerates the staling of enriched bread. Do not warm them in a microwave for more than eight seconds or they turn to rubber.",[52,55,58,61,64],{"question":53,"answer":54},"What makes Swedish cinnamon buns different from American cinnamon rolls?","Swedish buns are far less sweet, contain a substantial amount of ground cardamom in the dough, and are never iced — the topping is crunchy pearl sugar. The crumb is breadier and drier, the filling is creamed butter rather than a wet syrup, and they are sized to be eaten with coffee rather than as a dessert.",{"question":56,"answer":57},"Can I use ground cardamom instead of whole pods?","You can, but the difference is significant. Cardamom's aroma lives in volatile oils that dissipate quickly once ground, so pre-ground powder tastes flat and faintly soapy. Crushing green pods and grinding the black seeds in a mortar takes about five minutes and is the biggest single upgrade to these buns.",{"question":59,"answer":60},"Why are my buns dry and dense?","Usually too much flour or too short a second rise. Swedish bun dough should be soft and slightly tacky, so add flour sparingly during kneading. And the shaped buns need to prove until visibly puffed and slow to spring back when poked — about 45 minutes in a warm room. Over-baking by even five minutes also dries them out sharply.",{"question":62,"answer":63},"Can I make the dough the night before?","Yes, and it improves the flavour. After the first rise, punch the dough down, cover it tightly and refrigerate overnight. Roll and shape it straight from the fridge — cold dough is easier to handle — but allow a longer second rise, around 75 minutes, since the buns start cold.",{"question":65,"answer":66},"What is pearl sugar and can I leave it out?","Pearl sugar is compressed sugar in hard white nibs that do not melt in the oven, giving the crunchy topping typical of Nordic baking. You can leave it out, but the buns lose their textural contrast. Crushed sugar cubes or coarse demerara are workable substitutes; ordinary granulated sugar simply dissolves.",[68,69,70,71,72],"Stand mixer with a dough hook, or a large bowl and hands","Rolling pin","Mortar and pestle","Two baking sheets","Pastry brush",20,45,12,105,"medium",[79,80],"dessert","snack",[82],"vegetarian",[84,85,86,87,88],"flour","cardamom","cinnamon","butter","yeast",[90,96,101,104,107,111,115,118,121,123,127,129,133],{"ref":91,"qty":92,"unit":93,"name":94,"group":95},"milk",300,"ml","whole milk, lukewarm","For the dough",{"ref":88,"qty":97,"unit":98,"name":99,"note":100,"group":95},25,"g","fresh yeast","or 12 g instant dried yeast",{"ref":84,"qty":102,"unit":98,"name":103,"group":95},600,"strong white bread flour, plus more for dusting",{"qty":105,"unit":98,"name":106,"group":95},80,"caster sugar",{"ref":85,"qty":108,"unit":109,"name":110,"group":95},15,"piece","green cardamom pods, seeds ground — about 2 tsp ground",{"qty":112,"unit":113,"name":114,"group":95},1,"tsp","fine salt",{"ref":87,"qty":116,"unit":98,"name":117,"group":95},100,"butter, soft and cubed",{"ref":87,"qty":116,"unit":98,"name":119,"group":120},"butter, very soft","For the filling",{"qty":122,"unit":98,"name":106,"group":120},90,{"ref":86,"qty":124,"unit":125,"name":126,"group":120},2,"tbsp","ground cinnamon",{"ref":85,"qty":112,"unit":113,"name":128,"group":120},"ground cardamom",{"ref":130,"qty":112,"unit":109,"name":131,"group":132},"eggs","egg, beaten with a pinch of salt, for glazing","To finish",{"qty":134,"unit":98,"name":135,"group":132},60,"pearl sugar",[137,140,144,148,152,155,159,163],{"title":138,"text":139},"Grind the cardamom","Crack 15 green cardamom pods with the flat of a knife, pick out the small black seeds and grind them to a coarse powder in a mortar. You should have about 2 teaspoons and the kitchen should smell strongly of it — that aroma is what ends up in the buns.",{"title":141,"text":142,"tip":143},"Make the dough","Crumble the fresh yeast into the lukewarm milk and stir until dissolved. Add the flour, sugar, ground cardamom and salt and mix to a shaggy mass, then knead for 5 minutes before working in the soft butter a cube at a time. Continue kneading for 8–10 minutes until the dough is smooth, elastic and only slightly tacky.","The dough should clear the sides of the bowl but still stick lightly to the base. Resist adding more flour.",{"title":145,"text":146,"timerSeconds":147},"First rise","Cover the bowl and leave in a warm place for 45–60 minutes, until the dough has roughly doubled and a finger pressed into it leaves a dent that fills back in only slowly.",3000,{"title":149,"text":150,"tip":151},"Make the filling and roll out","Beat the very soft butter with the sugar, cinnamon and cardamom until it is a smooth, spreadable paste. Roll the dough on a floured surface into a rectangle roughly 40 × 50 cm and about 5 mm thick, then spread the filling right to the edges.","If the butter is too cold it will tear the dough; if it is melting, chill the whole slab for ten minutes before shaping.",{"title":153,"text":154},"Fold and cut","Fold the rectangle in three like a letter, so you have a long strip three layers thick. Cut it crosswise into 20 strips about 2 cm wide, then cut each strip lengthwise almost to the top, leaving the last centimetre joined.",{"title":156,"text":157,"tip":158},"Twist the knots","Take a strip, twist the two legs around each other several times, then wind the resulting rope around two fingers and tuck the end underneath. Set the knots well apart on lined baking sheets — they will spread as they prove.","Keep the cut sides facing outward where you can; that is where the filling caramelises.",{"title":160,"text":161,"timerSeconds":162},"Second rise","Cover the trays loosely with a cloth and leave for 45 minutes, until the buns look visibly puffed and airy and a gentle press springs back slowly rather than immediately. Heat the oven to 225°C.",2700,{"title":164,"text":165,"timerSeconds":166},"Glaze and bake","Brush each bun with beaten egg and scatter generously with pearl sugar. Bake for 10–12 minutes, until the tops are deep golden brown and the filling is bubbling dark at the seams. Cool on a rack under a cloth for 10 minutes and eat them while they are still just warm.",660,{"calories":168,"protein":169,"carbs":170,"fat":171,"fiber":112,"sugar":172,"sodium":173,"estimated":174},260,5,36,11,14,160,true,[176],{"src":177,"alt":178},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero.svg","Knotted Swedish cinnamon buns topped with pearl sugar, golden brown and cooling on a rack",[4,180,85,181,182,135],"cinnamon bun","fika","swedish baking","2026-08-19","dishroute-kitchen",{"items":186,"total":218,"page":112,"limit":384,"hasMore":385},[187,214,242,266,284,291,311,329,343,364],{"slug":188,"title":189,"nativeName":190,"countrySlug":8,"baseServings":191,"prepMinutes":108,"cookMinutes":76,"restMinutes":192,"difficulty":193,"course":194,"diet":197,"mainIngredients":199,"images":204,"keywords":208,"publishedAt":183,"updatedAt":183,"authorSlug":184},"artsoppa","Ärtsoppa (Swedish Yellow Pea Soup with Mustard)","Ärtsoppa",6,720,"easy",[195,196],"soup","main",[198],"dairy-free",[200,201,202,203],"smoked-pork","onion","thyme","marjoram",[205],{"src":206,"alt":207},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero.svg","Bowl of thick yellow Swedish pea soup with shredded smoked pork and a blob of strong mustard",[188,209,210,211,212,213],"yellow pea soup","swedish thursday","split peas","smoked pork","mustard",{"slug":215,"title":216,"nativeName":217,"countrySlug":8,"baseServings":218,"prepMinutes":97,"cookMinutes":219,"restMinutes":220,"difficulty":77,"course":221,"diet":223,"mainIngredients":226,"images":231,"keywords":235,"publishedAt":183,"updatedAt":183,"authorSlug":184},"swedish-gravlax","Gravad Lax (Swedish Dill-Cured Salmon)","Gravad lax",10,0,2880,[222],"appetizer",[224,198,225],"pescatarian","gluten-free",[227,228,229,230],"salmon","dill","white-pepper","lemon",[232],{"src":233,"alt":234},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero.svg","Thin slices of dill-cured gravlax salmon fanned on a platter with mustard dill sauce and lemon",[236,237,238,228,239,240,241],"gravlax","gravad lax","cured salmon","hovmastarsas","smorgasbord","swedish",{"slug":243,"title":244,"nativeName":245,"countrySlug":8,"baseServings":191,"prepMinutes":246,"cookMinutes":247,"restMinutes":218,"difficulty":77,"course":248,"diet":250,"mainIngredients":251,"images":255,"keywords":259,"publishedAt":183,"updatedAt":183,"authorSlug":184},"janssons-frestelse","Janssons Frestelse (Swedish Potato and Sprat Gratin)","Janssons frestelse",30,55,[196,249],"side",[224],[252,201,253,254],"potato","heavy-cream","anchovies",[256],{"src":257,"alt":258},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero.svg","Baked Janssons frestelse in a dish, bronzed potato matchsticks in cream with a serving spoon lifted out",[260,261,262,263,264,265],"janssons frestelse","potato gratin","ansjovis","julbord","swedish christmas","cream",{"slug":267,"title":268,"nativeName":269,"countrySlug":8,"baseServings":191,"prepMinutes":97,"cookMinutes":270,"difficulty":77,"course":271,"diet":272,"mainIngredients":273,"images":276,"keywords":280,"publishedAt":183,"updatedAt":183,"authorSlug":184},"kalops","Kalops (Swedish Allspice Beef Stew)","Kalops",135,[196],[198],[274,201,275,252],"beef-chuck","allspice",[277],{"src":278,"alt":279},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero.svg","Swedish kalops beef stew with onions and whole allspice berries beside boiled potatoes and pickled beetroot",[267,281,275,241,282,283],"beef stew","husmanskost","slow cooked beef",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"restMinutes":76,"difficulty":77,"course":285,"diet":286,"mainIngredients":287,"images":288,"keywords":290,"publishedAt":183,"updatedAt":183,"authorSlug":184},[79,80],[82],[84,85,86,87,88],[289],{"src":177,"alt":178},[4,180,85,181,182,135],{"slug":292,"title":293,"nativeName":294,"countrySlug":8,"baseServings":295,"prepMinutes":97,"cookMinutes":246,"restMinutes":246,"difficulty":193,"course":296,"diet":297,"mainIngredients":298,"images":301,"keywords":305,"publishedAt":183,"updatedAt":183,"authorSlug":184},"swedish-meatballs","Köttbullar (Swedish Meatballs in Cream Gravy)","Köttbullar",4,[196],[],[299,300,253,252,201],"ground-beef","ground-pork",[302],{"src":303,"alt":304},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero.svg","Swedish köttbullar in pale cream gravy with riced potatoes and a spoonful of red lingonberry jam",[306,307,308,309,282,310],"kottbullar","swedish meatballs","cream gravy","lingonberry","pork and beef",{"slug":312,"title":313,"nativeName":314,"countrySlug":8,"baseServings":295,"prepMinutes":73,"cookMinutes":97,"difficulty":193,"course":315,"diet":317,"mainIngredients":318,"images":320,"keywords":324,"publishedAt":183,"updatedAt":183,"authorSlug":184},"pyttipanna","Pyttipanna (Swedish Potato, Meat and Onion Hash)","Pyttipanna",[196,316],"breakfast",[],[252,201,130,319],"beetroot",[321],{"src":322,"alt":323},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero.svg","Swedish pyttipanna hash of browned potato and meat cubes topped with a fried egg and pickled beetroot",[312,325,326,327,328,282],"swedish hash","leftovers","fried potato","pickled beetroot",{"slug":330,"title":331,"nativeName":332,"countrySlug":8,"baseServings":295,"prepMinutes":73,"cookMinutes":246,"difficulty":193,"course":333,"diet":334,"mainIngredients":335,"images":336,"keywords":340,"publishedAt":183,"updatedAt":183,"authorSlug":184},"raggmunk","Raggmunk (Swedish Crisp Potato Pancakes)","Raggmunk",[196],[],[252,84,91,130,87],[337],{"src":338,"alt":339},"\u002Fimages\u002Frecipes\u002Fraggmunk\u002Fhero.svg","Golden raggmunk potato pancakes with lacy edges, fried salt pork strips and red lingonberry jam",[330,341,241,309,342,282],"potato pancake","stekt flask",{"slug":344,"title":345,"nativeName":346,"countrySlug":8,"baseServings":75,"prepMinutes":347,"cookMinutes":75,"restMinutes":116,"difficulty":348,"course":349,"diet":350,"mainIngredients":351,"images":353,"keywords":357,"publishedAt":183,"updatedAt":183,"authorSlug":184},"semla","Semla (Swedish Almond Cream Bun)","Semla",50,"hard",[79],[82],[352,253,85,84,87],"almonds",[354],{"src":355,"alt":356},"\u002Fimages\u002Frecipes\u002Fsemla\u002Fhero.svg","Swedish semla bun filled with almond paste and whipped cream, lid on top and dusted with icing sugar",[344,358,359,360,361,362,363],"semlor","cardamom bun","almond paste","whipped cream","fettisdagen","swedish pastry",{"slug":365,"title":366,"nativeName":367,"countrySlug":8,"region":368,"baseServings":295,"prepMinutes":73,"cookMinutes":218,"difficulty":193,"course":369,"diet":370,"mainIngredients":371,"images":374,"keywords":378,"publishedAt":183,"updatedAt":183,"authorSlug":184},"toast-skagen","Toast Skagen (Swedish Shrimp and Dill Toast)","Toast Skagen","Stockholm",[222],[224],[372,228,230,373],"shrimp","creme-fraiche",[375],{"src":376,"alt":377},"\u002Fimages\u002Frecipes\u002Ftoast-skagen\u002Fhero.svg","Toast Skagen with creamy dill shrimp heaped on butter-fried bread and topped with orange roe",[379,380,381,382,228,383],"toast skagen","shrimp toast","skagenrora","lojrom","swedish starter",24,false,1787360078277]