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.
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Common allergens: Gluten, Dairy, Egg
Make it at home
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
- 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.
- Knead 10 minutes until smooth and elastic. Cover and prove 1 hour until doubled.
- Beat the filling ingredients to a smooth paste.
- 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.
- Place rounds cut-side up on lined baking trays, leaving room to expand. Cover, prove 45 minutes.
- 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.
Where to eat kanelbulle (cinnamon bun)
Kanelbulle (cinnamon bun) in Stockholm
Vete-Katten ★ 4.8
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.
Worth the queueSemla cream bun (February-April)
TipSemla counter from Fettisdagen (Shrove Tuesday) through April. Order ahead online for the saffron-pearl-sugar version.
Fabrique Stenugnsbageri ★ 4.5
Fabrique on Odengatan in Stockholm's Vasastan is a branch of the stone-oven bakery chain that now has bakeries in Stockholm, London and New York.
Worth the queueCardamom bun (kardemummabulle)
TipOpen weekdays 07:30 to 18:30 and weekends 08:00 to 17:00. The chain has about 20 bakeries across Stockholm, so check the street before you go.
Lillebrors Bageri ★ 4.7
Lillebrors Bageri on Rörstrandsgatan in Stockholm's Vasastan bakes the Vasastan cardamom bun the city's food press argues about; the brown-butter cardamom.
Worth the queueBrown-butter cardamom bun
TipClosed Monday. Open Tuesday to Friday 08:00 to 19:00 and weekends 08:00 to 17:00.
Bröd och Salt ★ 4.3
Bröd & Salt on Odengatan in Stockholm's Vasastan is a branch of a craft bakery chain: buns, pastries, sourdough sandwiches and a salad bar sold by weight.
Worth the queueSourdough sandwich
TipThe salad bar offers 50 fresh options paid by weight. The chain bakes everything in its own bakery in Västberga.
Café Pascal ★ 4.6
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.
DrinkFlat white with cardamom bun
TipOpen from 07:30 weekdays. Queues hit hard at 09:00; arrive at 08:00 or after 13:00.
More cities are in research. Want kanelbulle (cinnamon bun) covered somewhere specific? Tell us where you want to eat.