Cinnamon Rolls (Kanelbullar)

Top Review by Margareta

Dear users of this recipe! >PLEASE,NOTE! Too hot milk kills the yeast!< Do NOT BOIL the yeast in the milk! The milk should be lukewarm (or fingerwarm) and the yeast will double itself nicely! Dry yeast can stand up to +45 C, but is fine already at +40C. Fresh yeast needs even less warmth. Body-warmth (+37C) is perfect but you can use cold milk. The rising takes longer though! Overnight in the fridge (big bowl) is a brilliant thing for Breakfast Buns! Good luck and have another try! It IS easy! Greetings from Sweden in May 2003 Margareta

Ingredients Nutrition


  1. Melt margarine or butter, add milk and heat 115 F (45 C).
  2. Dissolve yeast.
  3. Add sugar, cardamom (optional) and salt.
  4. Stir until mixed.
  5. Add flour, knead into dough.
  6. Let rise until doubled (about 30 min).
  7. Divide dough.
  8. Use rolling pin to roll out large rectangle, about 1/4 inch thick.
  9. Spread with margarine, some cinnamon and sugar.
  10. Roll up to a big roll, about 2 inches in diameter.
  11. Cut 3/4 in thick slices, put onto greased cookie sheet.
  12. Rise about 20-30 min.
  13. Baste with whipped egg, add a little bit of sugar on top, or Swedish pearl sugar (available at most IKEAs or Swedish specialty stores).
  14. Bake 450 F (225 C) about 7-10 min, until golden brown.
  15. Eat with coffee!

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