History

The kanelbulle codified in the early 20th century as Swedish home bakers adopted cinnamon from German baking traditions. Vete-Katten (1928) and the konditori movement set the canonical Stockholm version: cardamom in the dough, swirled with butter-sugar-cinnamon, topped with Swedish pearl sugar. Kanelbullens Dag (October 4) is the Hembakningsrådet (Home Baking Council) national-marketing event from 1999. Fabrique and Lillebrors run the modern Vasastan versions; Vete-Katten the heritage one.

Common allergens: Gluten, Dairy, Egg

Make it at home

Yield Makes 20 bunsHands-on 45 minTotal 3 hrDifficulty Intermediate

Ingredients

  • 500g strong white bread flour
  • 75g caster sugar
  • 10g salt
  • 7g instant yeast
  • 2 teaspoons ground cardamom
  • 75g butter, soft
  • 1 large egg
  • 250ml whole milk, warm
  • For the filling: 100g butter at room temperature, 100g caster sugar, 3 tablespoons ground cinnamon, 1 teaspoon ground cardamom
  • 1 beaten egg for glazing
  • Pearl sugar (pärlsocker) to top

Method

  1. Mix flour, sugar, salt, yeast and cardamom in a large bowl. Rub in the butter. Beat egg with warm milk; mix into the dry to form a dough.
  2. Knead 10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.
  3. Beat the filling ingredients to a smooth paste.
  4. Knock back the dough. Roll on a floured surface to a 40 by 30 cm rectangle. Spread the filling evenly to the edges. Roll up tightly from the long side. Slice into 20 even rounds.
  5. Place rounds cut-side up on lined baking trays, leaving room to expand. Cover, prove 45 minutes.
  6. Preheat oven to 220°C. Brush rounds with beaten egg, sprinkle pearl sugar. Bake 10-12 minutes until deep gold.

Tip from the editors. Eat the same day. The pearl sugar is non-negotiable for the canonical Swedish version; substitute coarse demerara sugar if you can't find pärlsocker.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat kanelbulle (cinnamon bun)

Kanelbulle (cinnamon bun) in Stockholm

Vete-Katten ★ 4.6

norrmalmMon-Fri 08:00-19:30, Sat 09:30-17:00, Sun 11:00-17:00Walk-in onlyClassic Swedish konditori baking

Vete-Katten on Kungsgatan in Stockholm's Norrmalm has baked the classic Swedish konditori canon since 1928; the semla in Lent and princess cake year-round are the references.

Tip: Semla counter from Fettisdagen (Shrove Tuesday) through April. Order ahead online for the saffron-pearl-sugar version.

Worth the queue: Semla cream bun (February-April)

Kungsgatan 55, 111 22 Stockholm

Fabrique Stenugnsbageri ★ 4.5

sankt-eriksplanMon-Fri 07:00-18:00, Sat-Sun 08:00-17:00Walk-in onlyStone-oven sourdough and cardamom buns

Fabrique on Rörstrandsgatan in Stockholm's Vasastan exported the modern Swedish cardamom bun to London and Berlin; the stone oven still runs the flagship counter daily.

Tip: The cardamom bun is the buy. Bread sells out by 14:00 on weekends; arrive by 11:00.

Worth the queue: Cardamom bun (kardemummabulle)

Rörstrandsgatan 12, 113 40 Stockholm

Lillebrors Bageri ★ 4.6

vasastanTue-Fri 07:30-17:00, Sat-Sun 09:00-16:00Walk-in onlySourdough and viennoiserie

Lillebrors Bageri on Rörstrandsgatan in Stockholm's Vasastan bakes the Vasastan cardamom bun the city's food press argues about; the brown-butter cardamom is the talked-about variant.

Tip: Closed Monday. Pre-order the semla in February or it sells out by 11:00.

Worth the queue: Brown-butter cardamom bun

Rörstrandsgatan 12, 113 40 Stockholm

Bröd och Salt ★ 4.4

vasastanDaily 07:00-19:00Walk-in onlyWood-fired sourdough

Bröd och Salt on Odengatan in Stockholm's Vasastan is the city's largest artisanal bakery group; wood-fired levain, cardamom buns and the Odengatan flagship counter.

Tip: Cardamom buns are still hot at 09:00; sourdough cuts off when the day's bake ends, usually 16:00.

Worth the queue: Levain sourdough loaf

Odengatan 41, 113 51 Stockholm

Café Pascal ★ 4.6

vasastanWork-friendlyWifi

Café Pascal on Norrtullsgatan in Stockholm's Vasastan runs the third-wave coffee bar locals send friends to; the cardamom bun pulled apart and arranged is the dining-room signature.

Signature drink: Flat white with cardamom bun

Tip: Open from 07:30 weekdays. Queues hit hard at 09:00; arrive at 08:00 or after 13:00.

Norrtullsgatan 4, 113 29 Stockholm

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