Kanelbullar (Swedish Swirls)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    398
based on 5 ratings

Tasty Swedish buns full of a sweet cinnamon and cardamom spread. They can be shaped like a classic cinnamon bun, but we have gone for a swirl instead. The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you can’t eat 36 buns in one go.

recipe updated Apr 2, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    100 g
  • Milk icon
    Milk
    250 g
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Egg icon
    Egg
    1
  • All purpose flour icon
    All purpose flour
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 ½ tablespoons
  • Ground cardamom icon
    Ground cardamom
    1 ½ teaspoons
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    90 g
  • Light brown sugar icon
    Light brown sugar
    50 g
  • Dried yeast icon
    Dried yeast
    12 g
  • Salt icon
    Salt
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    450 g
  • Pearl sugar icon
    Pearl sugar
    as needed
  • Golden syrup icon
    Golden syrup
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Baking tray - large

Step preview

  1. Making the filling:
  2. Fit the K-Beater
  3. Add the ingredients into the appliance bowl
  4. Mix until smooth – 3 minutes, speed 2
  5. Transfer the mixture into a clean bowl, cover and set aside
  6. Making the dough:
  7. Clean the appliance bowl and fit the Dough Tool
  8. Add the ingredients into the appliance bowl
  9. Let rest – 5 minutes
  10. Then add the next ingredients
  11. Knead until combined – 2 minutes, speed Min
  12. Knead until a dough has formed – 8 minutes, speed 1
  13. Remove the Dough Tool
  14. Cover the bowl with a tea towel
  15. Prove until doubled in size – 1 hour
  16. Line baking trays with parchment paper
  17. Place the dough on a lightly flour work surface and divide into two equal pieces
  18. Take one piece and roll out into a rectangle, about 25cm x 35cm
  19. Spread half of the filling on the dough
  20. Fold the top edge encasing the filling
  21. Slice the dough into 2cm strips
  22. Twist each strip then spiral in on itself to make a bun
  23. Tuck the end under the bun
  24. Place the buns on the baking tray and cover with a tea towel
  25. Prove – 30 minutes
  26. Repeat the same process with the other half of the dough
  27. Preheat the oven – 200ºC
  28. Brush the buns with beaten egg
  29. Bake until golden – 8 minutes, 200ºC
  30. Add golden syrup into a saucepan
  31. Heat until runny – medium heat
  32. Brush the syrups over the baked buns
  33. Sprinkle with sugar
  34. Serve
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