Swedish cinnamon buns, or 'Kanelbulle', were the first thing I learned to bake when I stayed in Sweden. Pearl sugar is sprinkled on top to give it that distinctive finishing touch, but if you can't get your hands on any simply sprinkle a little Demerara s


  • 400 ml milk
  • 110 g butter
  • 7 g sachets of dried yeast (x2)
  • 110 g sugar
  • 750 g cream flour
  • ½ teaspoon of salt
  • 4 tblsp pearl sugar
  • 1 egg
  • for the filling:
  • 110 g butter
  • 90 g sugar
  • 2 tblsp cinnamon


  • Melt the butter in a large pot gently on a low heat and then add the milk.
  • When the mixture is lukewarm, remove from the heat and add the two sachets of dried yeast, sugar and salt.
  • Slowly incorporate the flour one cup at a time; be patient, as the mixture will eventually come together and you won't be left with a sticky mess forever! You may need to add less or more of the flour to get the right consistency.
  • When the dough has taken shape and is no longer sticky, turn out onto a floured surface and knead for about 3 minutes
  • Leave the dough to rise in the bowl covered with a damp cloth for 45 minutes. Try and find somewhere warm, as the yeast will do its job a lot quicker.
  • While the dough is rising, prepare the filling. Gently melt the butter in a saucepan and add the cinnamon and sugar, making a think spreadable mixture.
  • When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick, and then spread the filling all over.
  • Then, from the long side, roll the dough so you get a snail effect and slice into approximately 15-20 pieces. Place the slices in paper wrappers face up and coat with the beaten egg. Repeat the process with the second half of the dough.
  • Sprinkle the buns with pearl sugar.
  • Bake the rolls in the oven at 220°c (425°F/Mark 7) for about 5-10 minutes or until they turn golden brown. Enjoy!
  • This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.

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