Swedish Cinnamon Bun Twists
Sweden's iconic kanelbullar (cinnamon buns) in the modern twisted knot format — a cardamom-enriched yeast dough (cardamom is the Swedish secret weapon), rolled with a cinnamon-butter paste and twisted into the signature knot shape, baked until golden and glazed with a pearl sugar finish. The cardamom is not optional.
- Total
- 50 min
- Serves
- 12
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Make dough: dissolve yeast in warm milk. Mix flour, sugar, salt and cardamom. Add milk, egg and softened butter; knead 8–10 minutes until smooth and elastic. Rise 1 hour until doubled.
About 5 min
Cinnamon butter: beat softened butter with sugar, cinnamon and cardamom until smooth.
About 14 min
Roll dough into a large 50x40cm rectangle. Spread cinnamon butter evenly. Fold the dough in half (long sides together). Cut into 12 strips (1cm wide).
About 14 min
Twist each strip, then wind it into a knot shape. Place on a lined tray. Rise 30–45 minutes.
About 14 min
Brush with egg wash. Scatter pearl sugar generously. Bake at 200°C/400°F for 12–15 minutes until golden. Best eaten warm.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 7 g
- Carbs
- 48 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 18 g
- Sodium
- 200 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.