Celebrate Swedish Cinnamon Bun Day: Step-by-Step Kanelbullar Guide to Bakery-Style Cinnamon Buns
Table of Contents
- Introduction
- Why Cinnamon Buns Are So Beloved
- The Story Behind Cinnamon Bun Day
- History of Cinnamon Buns
- Origins in Northern Europe
- Swedish Kanelbullar Tradition
- Cinnamon Buns in Modern Culture
- Types of Cinnamon Buns
- Swedish Kanelbullar
- Classic American Bakery-Style Rolls
- Gooey, Indulgent Cinnamon Buns
- Tips for Perfect Cinnamon Buns
- Dough Preparation and Yeast Activation
- Filling Techniques for Soft, Gooey Swirls
- Baking Tips and Tricks
- Ultimate Cinnamon Bun Recipes
- Swedish-Inspired Cinnamon Buns
- Soft & Fluffy American Cinnamon Buns
- Extra Gooey Cinnamon Buns with Cream Cheese Icing
- Serving and Storage
- How to Serve Cinnamon Buns
- Storing and Freezing Tips
- Fun Facts & Trivia
- IKEA Cinnamon Bun Sales & Global Popularity
- Cinnamon Bun Day Celebrations
- Frequently Asked Questions (FAQs)
- Quick Answers for Baking and Storing Buns
- Conclusion
- Why Cinnamon Buns Remain a Timeless Treat
Key Takeaways: Cinnamon Buns Q&A
What makes cinnamon buns so special?
Cinnamon buns are soft, fluffy, and filled with sweet, spiced layers of cinnamon and sugar. They’re more than just a treat—they’re a symbol of comfort, tradition, and togetherness.
Where did cinnamon buns originate?
Cinnamon buns originated in Northern Europe, with Sweden being particularly famous for them. In Sweden, they are celebrated during fika, the traditional coffee break, and every October 4th on Cinnamon Bun Day (Kanelbullens Dag).
How do the different types of cinnamon buns vary?
Swedish buns are lightly sweet and topped with pearl sugar, classic American rolls are soft and fluffy with cream cheese frosting, and indulgent gooey buns are richer, stickier, and sometimes include nuts or raisins.
Why are cinnamon buns associated with family and holidays?
They’re often baked at home for cozy mornings, special occasions, and holiday gatherings, making them a nostalgic treat that evokes warmth and shared memories.
Can cinnamon buns be made at home easily?
Absolutely! With a little patience for rising dough, simple ingredients, and a few tips for soft, gooey layers, you can create bakery-quality cinnamon buns right in your kitchen.
Swedish Classic Hits Big: IKEA Sells 25 Million Cinnamon Buns in One Year
Lorena Lourido Gomez, Global Food Manager at IKEA Retail (Ingka Group)
“The cinnamon bun is an essential part of the fika tradition – a coffee break that celebrates pausing, sharing, and belonging. During the past financial year, customers enjoyed more than 25 million freshly baked cinnamon buns in IKEA restaurants and bistros around the world. To put that into perspective, stacked on top of each other, they would form a tower taller than three Mount Everests.” https://www.ingka.com/newsroom/ikea-sold-over-25-million-freshly-baked-cinnamon-buns-in-a-year/
The Story and Tradition of Cinnamon Buns
Cinnamon buns are a tradition that has traveled through generations, kitchens, and family tables. Their origins trace back to Northern Europe, where they became especially beloved in Sweden. After World War I, these sweet, spiced rolls gained popularity during fika—the cherished Swedish coffee break—and are now celebrated every October 4th on Kanelbullens Dag (Cinnamon Bun Day). Beyond their history, cinnamon buns hold a deep place in family life. Many people remember waking up on chilly mornings to the comforting scent of cinnamon wafting from the oven, the warmth of the kitchen promising both sweetness and togetherness. For others, a handwritten recipe passed down through parents, grandparents, or friends has become a proof that food is one of the most powerful ways we preserve memory.
Tips for Making Perfect Cinnamon Buns
Getting cinnamon buns just right is all about balance—soft, gooey centers, golden edges, and a swirl that stays intact. Here are some tried-and-true tips to help you bake buns that rival the bakery:
- Check Your Milk Temperature Warm the milk to around 105–115°F (40–46°C). This activates the yeast without killing it, giving your dough a reliable, steady rise.
- Use Room-Temperature Butter in the Filling Spreadable butter blends smoothly with cinnamon sugar, creating that signature gooey swirl. Avoid melted butter—it tends to leak out before baking.
- Keep the Dough Slightly Sticky Resist the urge to add extra flour. A tacky dough may be a little messier to handle, but it bakes into pillowy-soft rolls. Too much flour leads to dense, dry buns.
- Crowd the Pan for Gooey Edges Place the rolls close together so their sides touch while baking. This keeps the centers soft and gives you those irresistible, pull-apart edges.
- Choose Bread Flour for Fluffier Texture Bread flour’s higher protein content develops more gluten, creating buns that are lighter, chewier, and loftier than those made with all-purpose flour.
- Slice with Dental Floss, Not a Knife Loop unflavored dental floss around the rolled dough and pull tight to slice. This gives you clean, perfect spirals without squashing them.
- Let the Rolls Rise Fully Don’t rush the proofing stage. The rolls should look noticeably puffy before baking—this ensures the best texture and oven spring.
- Bake Just Until Golden Cinnamon buns should be lightly golden but still soft in the center. Overbaking dries them out, so keep a close eye on the oven.
- Glaze While Warm Drizzle icing or glaze over buns right after they come out of the oven. The warmth helps it seep into the swirls, making every bite gooey and flavorful.
| Feature | Swedish-Inspired Kanelbullar | Ultimate Soft & Fluffy | Ultimate Gooey Cinnamon Buns |
| Style | Scandinavian, traditional | Classic American bakery | Decadent, indulgent version |
| Flour | Bread flour (higher protein → chewier) | All-purpose flour | All-purpose flour |
| Sweetness | Moderate | Sweet | Sweeter, richer |
| Filling | Cinnamon + sugar + butter + vanilla sugar | Cinnamon + brown sugar + butter | Cinnamon + brown sugar + butter; optional pecans/raisins |
| Topping | Egg wash + pearl sugar | Thick cream cheese frosting | Soft cream cheese icing that melts into swirls |
| Texture | Light, fragrant, slightly chewy | Fluffy, soft, sweet | Soft, sticky, gooey; slightly denser with optional nuts |
| Purpose / Occasion | Coffee break (fika), light treat | Brunch, breakfast, dessert | Indulgent treat, dessert, special occasion |
| Rise / Prep Time | ~1–1.5 hours first rise, 45–60 min second rise | ~1–1.5 hours first rise, 30–60 min second rise | ~1–2 hours first rise, 30–45 min second rise |
| Special Notes | Traditional Swedish flavor; pearl sugar gives crunch | Soft, fluffy, classic bakery rolls | Gooey and extra indulgent; vanilla in dough; optional nuts/raisins |
Classic Cinnamon Buns (Swedish-Inspired Kanelbullar)
Few things fill a home with comfort like the scent of freshly baked cinnamon buns. This recipe, inspired by Swedish kanelbullar, creates soft, pillowy rolls with a rich cinnamon filling—perfect for breakfast, a holiday table, or a cozy weekend treat.
Ingredients
For the Dough- 600 g (4 cups) bread flour
- 110 g (½ cup) sugar
- 14 g instant dry yeast (about 4 tsp)
- 1 tsp fine salt
- 1 large egg (room temperature)
- 375 ml (1½ cups) milk, warmed to about 37°C / 98°F
- 60 g (4 tbsp) unsalted butter, softened
- 100 g (1 stick) unsalted butter, softened
- 100 g (½ cup + 1 tbsp) light brown sugar
- 2 tbsp ground cinnamon (or more to taste)
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- ¼ tsp fine salt
- 1 egg
- A dash of milk
- Pearl sugar for finishing
Instructions
1. Make the Dough
- In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix lightly.
- Add the egg, then gradually pour in the warm milk while mixing with a dough hook until it comes together into a ball (you may not need all the milk).
- Add the softened butter, one tablespoon at a time, until incorporated.
- Knead on medium speed for 15–20 minutes, until the dough is smooth, elastic, and pulls away from the sides.
- Transfer to a lightly oiled bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
2. Prepare the Filling
While the dough rises, mix the softened butter, brown sugar, cinnamon, vanilla, and salt in a bowl until smooth and spreadable.3. Shape the Buns
- Turn the risen dough out onto a floured surface. Roll into a rectangle, about 40 x 30 cm (16 x 12 inches).
- Spread the filling evenly over the dough.
- Roll tightly from the long side into a log.
- Slice into 12–15 equal pieces using unflavored dental floss (for clean spirals) or a sharp knife.
4. Second Rise
Arrange the buns snugly in a parchment-lined baking pan. Cover with a towel and let rise for 45–60 minutes, until puffy.5. Bake
- Preheat the oven to 200°C (375°F).
- Beat the egg with a dash of milk and brush over the risen buns. Sprinkle with pearl sugar if using.
- Bake for 15–20 minutes, until lightly golden but still soft in the center.
6. Serve & Enjoy
Allow the buns to cool slightly before serving. Enjoy them warm for the best texture and flavor.
The Ultimate Soft & Fluffy Cinnamon Buns
This recipe makes 12 large, bakery-style cinnamon buns with a pillowy dough, gooey cinnamon filling, and a rich cream cheese frosting. Perfect for weekend baking, family brunch, or whenever you need a little extra comfort.Yields: 12 large buns
Prep Time: 30 minutes
Rise Time: 1.5–2.5 hours
Bake Time: 20–25 minutes
Total Time: ≈ 3.5 hours
Ingredients
For the Dough
- 1 cup whole milk, warmed to 105–115°F (40–46°C)
- 2¼ tsp (1 packet) active dry or instant yeast
- ½ cup granulated sugar
- 6 tbsp unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 tsp fine salt
- 4 to 4½ cups all-purpose flour (spooned and leveled)
For the Filling
- 1 cup packed light brown sugar
- 2 tbsp ground cinnamon (use a high-quality cinnamon for the best flavor)
- ½ cup (1 stick) unsalted butter, very soft (room temperature)
For the Cream Cheese Frosting
- 4 oz (113 g) cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk or heavy cream
Instructions
1. Make the Dough
- Activate the Yeast: In a stand mixer bowl (or a large bowl), combine the warm milk, yeast, and 1 tsp of sugar. Let sit 5–10 minutes until foamy. If the mixture doesn’t foam, start over with fresh yeast.
- Mix Wet Ingredients: Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix gently.
- Add Flour: Gradually mix in 4 cups of flour. Using a dough hook, knead on low until a rough dough forms.
- Knead: Increase speed to medium-low and knead 5–8 minutes until smooth and elastic. If too sticky, add flour 1 tbsp at a time. The dough should feel tacky but not overly sticky.
- First Rise: Transfer to a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled in size (about 1–1.5 hours).
2. Prepare and Shape the Rolls
- Make the Filling: Mix brown sugar and cinnamon in a small bowl. Set aside.
- Roll the Dough: Once doubled, punch down the dough and roll into a rectangle about 12 x 18 inches (30 x 45 cm).
- Spread Filling: Spread softened butter evenly across the surface, leaving a ½-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Roll and Seal: Roll tightly from the long side opposite the border, pinching the seam closed.
- Slice: Cut into 12 even pieces (about 1½ inches / 4 cm thick) using unflavored dental floss or a sharp knife.
3. Second Rise & Bake
- Proof the Rolls: Place rolls cut-side up in a greased 9 x 13 inch (23 x 33 cm) pan, leaving slight gaps. Cover loosely and let rise 30–60 minutes, until puffy and touching.
- Bake: Preheat oven to 350°F (175°C). Bake 20–25 minutes, until golden brown on top but still soft in the center for maximum gooeyness.
4. Frost and Serve
- Make the Frosting: Beat cream cheese and butter together until smooth and fluffy. Gradually mix in powdered sugar, vanilla, and milk/cream until spreadable.
- Finish: Cool rolls for 5–10 minutes, then spread frosting generously over the warm buns.
Ultimate Gooey Cinnamon Buns Recipe
Nothing says “treat yourself” quite like homemade cinnamon buns. Warm, sticky swirls of cinnamon-sugar heaven fill the kitchen with an aroma that’s impossible to resist. This recipe makes 12 generous buns in about 2.5–3 hours (including rise time).Prep: 30 mins | Rise: 1.5–2 hours | Bake: 25–30 mins
Ingredients
For the Dough
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2¼ tsp (1 packet) active dry yeast
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 4½ cups (560 g) all-purpose flour, plus extra for dusting
- 1 tsp salt
For the Filling
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 2–3 tbsp ground cinnamon (adjust for your spice level)
- ½ cup chopped pecans or raisins (optional, for texture)
For the Cream Cheese Icing
- 4 oz (115 g) cream cheese, softened
- ¼ cup (55 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (to thin)
Instructions
1. Activate the Yeast
In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t bubble, the yeast may be inactive—start over with fresh yeast.2. Make the Dough
- In a large bowl (or stand mixer with a dough hook), beat the softened butter and remaining sugar until creamy.
- Add eggs one at a time, then mix in vanilla.
- Pour in the yeast mixture. Gradually add flour and salt, mixing on low until a soft dough forms.
- Knead by hand for 8–10 minutes (or mixer on medium for 5) until smooth and elastic. The dough should feel tacky, but not sticky enough to cling to your hands.
3. First Rise
Shape the dough into a ball, place in a greased bowl, and cover with a towel or plastic wrap. Let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.4. Prepare the Filling
While the dough rises, mix the brown sugar and cinnamon in a bowl. If using nuts or raisins, stir them in. Keep the softened butter ready for spreading.5. Roll and Shape
- Punch down the dough and transfer to a lightly floured surface.
- Roll into a rectangle about 16 x 21 inches (40 x 53 cm), ¼-inch thick.
- Spread the butter evenly, leaving a ½-inch border on one long side.
- Sprinkle the cinnamon-sugar mixture over the butter and press lightly to help it stick.
- Roll tightly from the long side, pinching the seam closed.
- Slice into 12 equal pieces (use unflavored dental floss for clean spirals).
6. Second Rise
Arrange rolls cut-side up in a greased 9 x 13 inch (23 x 33 cm) baking dish. Cover loosely and let rise for 30–45 minutes until puffy and touching.7. Bake
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown on top and soft but cooked in the center (internal temp ~190°F / 88°C). Do not overbake—gooey is the goal.8. Make the Icing & Finish
While the rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until spreadable. Spread the icing over warm buns so it melts into the swirls.Serving & Storage
- Serve warm with coffee, tea, or a glass of cold milk.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze unbaked rolls for up to 1 month. Thaw, let rise, and bake fresh.
Frequently Asked Questions (FAQs)
What makes cinnamon buns so soft and fluffy?
The key is using slightly warm milk to activate the yeast, kneading the dough until smooth and elastic, and allowing it to rise properly. Slightly sticky dough produces the softest, fluffiest buns.
Can I make cinnamon buns ahead of time?
Yes! You can prepare the rolls, let them rise, then refrigerate overnight. Bake the next day for fresh, warm buns. You can also freeze unbaked rolls for up to a month—just thaw and let rise before baking.
What’s the difference between Swedish and American cinnamon buns?
Swedish kanelbullar are lightly sweet, often topped with pearl sugar, and less rich, while American-style buns are fluffier, sweeter, and usually topped with cream cheese frosting. Gooey versions may include nuts or raisins for extra indulgence.
Can I make them without a stand mixer?
Absolutely! You can mix and knead by hand. It takes a bit more time and elbow grease, but the results are just as delicious.
How do I get gooey cinnamon swirls?
Use softened butter for the filling, roll tightly, and bake until just golden. Crowding the buns in the pan slightly helps create soft, pull-apart sides.
Can I customize the filling?
Yes! Add chopped nuts, raisins, or even chocolate chips. You can also adjust the cinnamon and sugar ratio to suit your taste.
How should I store leftover cinnamon buns?
Store in an airtight container at room temperature for 2–3 days. Reheat briefly in the oven or microwave for that fresh-baked warmth.
