Swedish cinnamon buns, known as canelbulle, are a staple of the Swedish fika tradition—a coffee break accompanied by sweet treats. They originated in the 1920s when cardamom was added to the classic cinnamon roll, giving the buns their distinctive flavor and making them a beloved part of everyday Swedish life.

In northern Sweden, the buns are often larger and may include almond paste, while in the south they are typically smaller and topped with pearl sugar. Some regions add a hint of orange zest to the filling for a subtle citrus note.

Canelbulle is usually served warm, sliced in half, and enjoyed with a cup of strong coffee or tea during fika. It is often placed on a simple plate without any additional sauces, letting the buttery, spiced flavor shine.

Besides daily fika, canelbulle is popular at birthdays, holidays such as Midsummer, and during the Advent season. It is also a common treat at school cafeterias and office break rooms across Sweden.

The addition of ground cardamom to the dough and the use of pearl sugar on top give Swedish buns a fragrant, slightly spicy aroma and a crunchy, sweet crust that is unique to Swedish baking.

Traditional ingredients include fresh yeast, cardamom, butter, caster sugar, all‑purpose flour, and pearl sugar. Acceptable substitutes are active dry yeast for fresh yeast, granulated sugar for caster sugar, and raw sugar if pearl sugar is unavailable, though the texture will differ slightly.

Canelbulle pairs beautifully with Swedish coffee, of course, but also with light fruit jams, a slice of cheese like Västerbotten, or a glass of cold milk. For a heartier spread, serve alongside open‑face sandwiches (smörgås).

Common errors include using milk that is too hot (which kills the yeast), under‑kneading the dough (resulting in a dense texture), over‑proofing the buns (causing them to collapse), and skipping the egg wash, which leads to a dull, soft top instead of the characteristic glossy, crisp crust.

The high temperature creates a rapid rise and caramelization of the pearl sugar, giving the buns a golden, slightly crisp exterior while keeping the interior soft and airy. A lower temperature would produce a paler crust and a longer bake time.

Yes. You can refrigerate the shaped buns after the second rise for up to 24 hours; just cover them tightly. For longer storage, freeze the baked buns in a zip‑lock bag for up to two months and reheat in a 175°C oven before serving.

The YouTube channel Sweden focuses on authentic Scandinavian home cooking, showcasing traditional recipes, baking techniques, and cultural food stories from across Sweden and the broader Nordic region.

Sweden emphasizes the cultural context of each dish, uses clear step‑by‑step visuals with metric measurements, and often highlights regional ingredients like cardamom and pearl sugar, providing viewers with both culinary technique and cultural appreciation.