Skip to product information
1 of 4

Kanelbullar • Swedish cinnamon buns

Kanelbullar • Swedish cinnamon buns




8 buns


25 min. @ 200C


30 x 40 cm


For the dough:

  • 500g Flour
  • 330ml Unsweetened soya milk
  • 100g Melted margarine
  • 70g Sugar
  • 1 tsp Cardamom powder
  • 1/2 tsp Dehydrated yeast
  • 1/2 tsp Salt

For the filling:

  • 150g Brown sugar
  • 70g Margarine
  • 1 tbsp (= 3 tsp) Cinnamon powder


  1. In a saucepan, melt the vegan margarine
  2. Then add the soya milk and yeast to dissolve it
  3. In a bowl, weigh the sugar and add salt, cardamom and flour
  4. Mix well with a whisk
  5. Add the liquid to the dry mixture and knead for at least 5 minutes
  6. Let the dough rest for at least half an hour before working it again. You will see that the dough will now be much smoother than initially, as the gluten will have had the opportunity to relax
  7. Leave to rise for at least an hour covered with a cloth: I use the oven with the light on as an incubator, to have a stable temperature (I turned the oven light on at least an hour before)
  8. In the meantime, prepare the filling with the brown sugar, margarine and cinnamon
  9. Dust your working surface with a little flour and roll out into a rectangle shape with a rolling pin (30 x 40 cm)
  10. Spread the cream with a spatula and make sure it is distributed correctly all the way to the edges
  11. Fold on itself to close the cream inside
  12. Then cut into 8 pieces starting from the fold. The eight pieces will then be divided again, but leaving half an inch at the top, so that they do not detach (we will use them to keep the two edges together)
  13. Roll the sides of the string of dough on the work surface in opposite directions (upwards with the left hand and downwards with the right hand), maintaining the welding of the two strings with the left hand
  14. Then take the two rolled strings in your hand: with the welding with your left hand, turn in the opposite direction to you (clockwise) at least twice, then make a half turn perpendicular and tuck the edges under the bun
  15. Leave to rest for at least 2 hours (always in the oven with the light on)
  16. Brush with a little soya milk before baking at 200C for at least 25 minutes, turning the baking tray halfway
  17. Once out of the oven, brush with a little maple syrup


As always, for all leavened doughs, I recommend using a lesser quantity of yeast and to increase the rising time to achieve a more digestible final product

Ensure however that your yeast is fully active, to avoid that the dough won't develop as it should

View full details