Sweden's signature pastry: a cardamom-and-cinnamon spiced wheat dough rolled with butter, sugar and cinnamon, topped with pearl sugar. Kanelbullens Dag is October 4 nationwide.

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.

Where to eat Kanelbulle (cinnamon bun) in Stockholm

5 editor picks for Kanelbulle (cinnamon bun) in Stockholm, ranked by editorial score. All Stockholm signature dishes · Kanelbulle (cinnamon bun) across every city.

Make it at home

Serves 203 hrIntermediate

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.

Editor tip. 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.

Common allergens: Gluten, Dairy, Egg.