Kanelbullar, Swedish Cinnamon Buns


I visited Fabrique Bakery for the first time when I visited Stockholm last year: a beautiful bakery that sells sourdough bread, sandwiches, cakes and of course traditional Swedish pastries such as cinnamon and cardamom buns.


This year, Fabrique opened a shop in London, under a railway arch in Hoxton. I was delighted by the news, especially since it’s not too far from my office, so I sometimes go there on my lunch break. I recently went back to Fabrique with my friend Victoria, aka Plum, and on that occasion I finally took a few photos of the shop.


Fabrique is foremost a bakery, but they also serve hot drinks and there are a few tables inside and outside. It’s a nice place to spend a relaxing time, drinking a coffee and eating one of their wonderful Cinnamon Buns. Yes, I know everyone raves about their Cardamom Buns, but in my humble opinion cinnamon always wins!

The day after visiting Fabrique with Plum, I discovered that it was soon going to be Kanelbullens dag (Cinnamon Bun Day) on the 4th of October!

One of my favourite food bloggers and photographers, Linda Lomelino of Call Me Cupcake, shared a recipe for Cinnamon Buns, which was the nudge I needed to get into my kitchen and bake some myself. Here’s the result of my weekend’s baking attempts!


They certainly can’t compete with Fabrique perfect buns, but my ones still make a mean breakfast! There are a few tweaks that I will make next time (eg. rolling the dough thinner and adjusting the baking time to the size of the buns), but they certainly looked and smelled great for a first attempt!


Makes about 10 buns.

For the dough

  • 75g unsalted butter, softened
  • 45g granulated sugar
  • pinch of salt
  • 1 tsp freshly ground cardamom
  • 250ml whole milk
  • 25g fresh yeast (or 7g dry yeast)
  • 420g plain flour

For the filling

  • 90g unsalted butter, softened
  • 45g granulated sugar
  • 1 tbsp cinnamon powder
  • 1/4 tsp freshly ground cardamom
  • pinch of vanilla powder

For the glazing

  • 1/2 egg, lightly beaten
  • Pearl sugar or granulated sugar


To prepare the dough, mix the butter, sugar, salt and cardamom until smooth in a large bowl.

Warm up the milk in a saucepan (until approx. 37 °C), remove from heat, add the yeast and stir. When the yeast is completely dissolved, add the milk to the butter mixture.

Gradually add the flour, then work the mixture until the dough is smooth and elastic. Cover the bowl with a cloth and leave it to rise until doubled in size, about 45-60 minutes.

Meanwhile, mix all the ingredients for the filling and set this aside.

When the dough is ready, roll it out into a large rectangle, about 40×50 cm. Spread the filling on top. Fold the dough two times (so you have three layers of dough, like a business letter).


Cut out strips of dough (about 2 cm wide), then cut each strip in half lengthwise, leaving the top part uncut (the twisting method is similar to the one of the Chocolate Krantz Cake).

Twist the two strips together into a knot and put them on a baking tray lined with parchment paper. Repeat this step with the remaining dough. Cover the buns with a cloth and leave them to rise for 30 minutes.


Preheat the oven to 250 °C. Brush the buns with the beaten egg. Sprinkle the sugar on top if desired.


Bake for about 8-11 minutes, depending on the size of the buns.


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14/10/2013 19:38

I kept it overnight in the fridge, but I left it out for a few hours the next day to get warm before rolling it.

13/10/2013 00:47

Can you make the dough ahead of time and refrigerate overnight?

09/10/2013 02:55

This looks amazing! I have been looking for a Swedish Cinnamon buns recipe but with cardamom on it. I think I just found it! Thx for sharing

08/10/2013 14:52

been waiting for this since I saw it on your instagram! xx

08/10/2013 10:26

Wonderful pictures, you’ve captured the atmosphere of Fabrique Bakery perfectly…I love their stuff, just wish they had longer opening hours- they’re not open for breakfast most times. And I’d love to be able to make cinnamom buns but they do seem too advanced for my current baking abilities…

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