Few baked goods evoke cosy afternoons and friendly chats quite like a kanelbulle. In Sweden and across the Nordic region these spiced cinnamon rolls are more than a pastry – they are an essential part of daily life. The Swedish tradition of fika (a communal coffee break) invariably includes a kanelbulle alongside a strong coffee, and the average Swede is estimated to eat the equivalent of 316 buns every year. What makes this simple swirl of dough, butter and spices so beloved? This post explores the origin of the kanelbulle, shares fun facts and regional variations, and finishes with a detailed recipe so you can bake perfect buns at home.
A brief history of the kanelbulle
Humble origins and post‑war prosperity
The modern cinnamon bun emerged in Sweden around 1920. After the First World War, rationing of sugar, butter and spices began to ease, allowing bakers to experiment with richer doughs. Early versions were sold in cafés while home bakers produced bread‑like wreaths and long flat buns. By the early 1950s the post‑war economy had improved; raw ingredients became affordable, ovens were better, and cinnamon buns moved from occasional luxury to everyday treat. Cinnamon itself had long been used in Sweden – records show that King Gustav Vasa imported large quantities for his wedding in the 1500s – but the sweet bun took several centuries to become ubiquitous.
Fika, yeast and the rise of Swedish pastry culture
Swedish coffee culture evolved alongside the kanelbulle. Coffee reached Sweden via Mecca, Persia, Constantinople and Venice before King Karl XII introduced it from Turkey; by the early 1700s Stockholm had coffee houses where men debated politics and literature. The invention of compressed yeast in the mid‑1800s allowed bakers to make light, porous sweet breads, and the iron stove (which replaced open fireplaces) made it easy to bake small cakes and buns. Instead of lavish dinner parties, Swedes hosted kafferep – coffee parties featuring an array of baked goods – which eventually evolved into the everyday fika coffee break. The Swedish Home Baking Council (Hembakningsrådet) recognised the cultural importance of buns by inaugurating Cinnamon Bun Day on 4 October 1999. On this day, Swedes buy about seven million buns and bake two to three million more at home.
Consumption and modern traditions
By 1960 the typical Swede consumed about 10 kg of cinnamon buns each year. Although intake had dropped to 4.8 kg by 1999 as modern diets changed, the bun’s popularity has not waned. The Swedish @‑sign is colloquially called “the cinnamon bun” because of its shape, and the bun is such a symbol of national identity that Sweden successfully lobbied to exempt it from EU limits on coumarin (a compound in cinnamon) by arguing it was a traditional food. The tradition has spread globally; IKEA cafés celebrate Cinnamon Bun Day worldwide and travellers flock to Gothenburg’s Haga district to try gigantic hagabullar (“Queen of the Kitchen”) that can exceed 30 cm across. With this storied history in mind, let’s explore some fun facts and regional twists.
Fun facts and bun trivia
- Swedish fika is serious business. Having at least two fika breaks per day is an unwritten rule in many workplaces, and the kanelbulle is the star of the spread. The tradition emphasises slowing down, socialising and enjoying home baking.
- Cinnamon Bun Day (Kanelbullens dag) was launched in 1999 by Kaeth Gardestedt and the Home Baking Council to celebrate Sweden’s baking heritage. It falls on 4 October every year and is now marked in Sweden, Finland and many Swedish cafés abroad.
- Giant hagabullar. In Gothenburg’s Haga district bakeries make enormous cinnamon rolls known as hagabullar or “Queen of the Kitchen.” These buns can exceed 30 cm in diameter and are not meant to be shared.
- Coffee and cinnamon controversies. Scandinavians love cinnamon – it features in roughly three out of four pastry recipes. When the EU considered limiting coumarin in cinnamon, Swedes protested; the government argued that cinnamon buns are an important part of cultural heritage and won a special exemption.
- At‑sign nickname. In Swedish the @ symbol is called the “cinnamon bun” because the spiral resembles a kanelbulle.
- Bergen’s 500‑year‑old obsession. The skillingsbolle, Bergen’s beloved cinnamon roll, arrived via the German Hanseatic League in the 16th century and was originally stuffed with raisins. It took its name from being sold for one Norwegian skilling. Locals still debate whether the correct way to eat it is by tearing off layers or biting straight in.
- Wednesday snails. In Denmark the kanelsnegle (“cinnamon snails”) sometimes become onsdagssnegle when bakeries make extra‑large buns on Wednesdays to coincide with national football matches.
Regional names and variations
Kanelbullar are loved throughout the Nordic countries, but each region has its own name and twist. The table below summarizes the most common variants. Note that Swedish buns often contain cardamom in the dough, giving them a distinctive flavour, while other countries stick to pure cinnamon.
| Region (country) | Local name(s) | Notes and distinguishing features |
|---|---|---|
| Sweden | Kanelbulle | Classic spiral roll with cardamom‑spiked dough and a buttery cinnamon filling; decorated with pearl sugar. Variations include the gigantic hagabulle and double‑twisted knots. |
| Finland | Korvapuusti (“ear‑slap”) | A Finnish version of the bun; dough is rolled, filled and then cut so each piece is twisted and pinched in the middle to form “ears.” Name comes from its shape. Variants include dallaspulla (with custard filling). |
| Norway | Kanelbolle, kanelsnurr or kanelknuter; in Bergen skillingsbolle | Norwegians love cinnamon and have many names. Skillingsbolle has been Bergen’s favourite for over 500 years. It is large and covered with sugar; raisins were removed during wartime rationing. Kanelknuter are knotted rather than spiralled. |
| Denmark | Kanelsnegle (“cinnamon snails”) and onsdagssnegle (“Wednesday snails”) | Buns shaped like snails. In the 1990s Danish bakers sold extra‑large Wednesday snails when the national football team played mid‑week matches. |
| Iceland | Kanilsnúður | Icelandic cinnamon roll similar to the Swedish version; often iced rather than topped with pearl sugar. |
| Estonia | Kaneelirull | Cinnamon roll with similar spiral shape; reflects the influence of neighbouring Scandinavia. |
| Germany/Austria | Zimtschnecke | “Cinnamon snail” – a close cousin that inspired the Nordic buns. |
| Hungary | Fahéjas csiga | Literally “cinnamon snail”; shows the widespread appeal of the spiral bun. |
Easy Swedish Cinnamon Buns (Kanelbullar) – Step-by-Step
Ingredients
Method
- Activate the yeast. Warm the milk to body temperature (about 37 °C). Crumble in the fresh yeast (or sprinkle dry yeast over) and stir in one tablespoon of the sugar. Let it sit for 5–10 minutes until the yeast foams.
- Make the dough. In a large bowl combine the activated yeast mixture with the remaining sugar, ground cardamom, salt and melted butter. Gradually add flour while mixing until a soft dough forms. Tip onto a floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add extra flour sparingly.
- First rise. Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place until doubled in size (about 45–60 minutes).
- Prepare the filling. Beat the softened butter with sugar and cinnamon until smooth. You can add a pinch of cardamom or a tablespoon of almond paste for extra flavour.
- Shape the buns. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 0.5 cm (¼ inch) thick. Spread the filling evenly over the dough. For classic spirals, roll the dough up tightly from the long side into a log and cut into 20 slices. For korvapuusti‑style ear buns, roll into a log, slice pieces on the diagonal and pinch each slice in the middle. For knotted buns, cut the dough into strips, twist and knot them.
- Second rise. Place the shaped buns on a lined baking sheet or in paper baking cups, leaving space between each. Cover loosely and let rise again for 30 minutes.
- Bake. Preheat the oven to 200 °C (392 °F). Brush the buns with beaten egg and sprinkle generously with pearl sugar or chopped almonds. Bake on the middle rack for 8–12 minutes, until golden brown. Remove from the oven and, if desired, brush lightly with simple syrup for a shiny finish.
- Cool and serve. Let the kanelbullar cool on a wire rack. Enjoy warm with coffee as part of your fika. Leftovers can be frozen and briefly warmed in the oven to regain their softness.
Notes
Tips for perfect buns
- Use fresh cardamom. Grinding cardamom pods just before baking produces far superior flavour to pre‑ground powder. In Sweden cardamom is considered as important as cinnamon in the bun.
- Don’t rush the rises. Allowing the dough to double in size twice produces a light, fluffy crumb. If your kitchen is cool, let the dough rise inside an unheated oven with just the light on.
- Quality butter matters. Scandinavian bakers insist on high‑fat butter for rich flavour. Margarine will result in inferior texture.
- Vary the filling. Many Swedes add almond paste or chopped nuts; Finns sometimes incorporate cardamom into the filling; Norwegians favour coarse sugar on top; Danes glaze theirs with icing.
Bringing fika home
The kanelbulle is more than a cinnamon roll; it encapsulates Nordic hospitality, shared breaks and centuries of baking tradition. Whether you call it kanelbulle, korvapuusti, kanelsnegle or skillingsbolle, the combination of soft yeasted dough, fragrant spices and buttery sweetness is irresistible. Now that you know its history, fun trivia and how to bake it yourself, why not schedule a fika, brew some coffee and share fresh buns with family or friends? As Swedes say, “Fika först” – coffee (and a cinnamon bun) comes first!