My take on Swedish cinnamon buns

Swedish cinnamon buns | La Gallette

I first saw these amazing cinnamon buns (would you look at them?!) on a fox in the kitchen and I knew I had to make them. I’m not a huge bread fan nor do I really enjoy baking breads as much as I do cakes but these won me over for some reason…

Breads are often baked in your home oven, my mum had a phase where she would bake bread endlessly. Seeded bread, saffron bread. All the breads, but there was one in particular that caught my eye.

Swedish cinnamon buns | La Gallette Swedish cinnamon buns | La Gallette

“Soft sweet bread with a cardamom walnut filling” she said. This one was by far my favourite out of them all. This recipe is slightly similar.

This, kanelbullar, originates from Sweden. It’s simply a yeast dough filled with a butter-y (in this case coconut-y) cinnamon spice filling. It’s simple and it’s delicious. Delicious enough that there’s a whole day dedicated to these babes.

“Kanelbullens dag” they call it- cinnamon roll day in English. I’m not complaining. Every day should be cinnamon roll day.

Swedish cinnamon buns | La Gallette Swedish cinnamon buns | La Gallette

In making these, I switched out some traditional ingredients you would normally find in these buns. I replaced the butter for coconut oil, which is a healthier vegan alternative. You could replace this with any other solid oil. Caster sugar was replaced with coconut palm sugar and rice malt syrup and I added a tad bit of cornflour and baking powder- which has binding properties to yield a softer dough.

I also opted out the whole milk for equal quantities of coconut and almond milk. You could replace any other milk for this recipe although I suggest you shy away from soy milk as I find it tends to be quite thin and watery.

Swedish cinnamon buns | La Gallette Swedish cinnamon buns | La Gallette

All the technical stuff aside, there cinnamon concoctions were a big hit. The whole house smelled of sugar and spice. They’re soft, fluffy, amazing with a glass of milk or a cup of coffee/tea.

There’s no doubt that I’ll be making these again.

Ceramic by Morgan

Ceramic by Morgan

Cinnamon roll knots (Kanelbullar)

Makes: Makes 30 medium-sized buns


    For the dough:
  • 100g coconut oil, softened
  • 50g coconut palm sugar (replace with a sugar free sweetener if need be)
  • 40g rice malt syrup (or maple syrup)
  • 250ml coconut milk
  • 250ml almond milk
  • 2 1/4 tbsp active dried yeast
  • 1/2 tsp baking powder
  • 700g white spelt flour (or any gluten-free flour mix)
  • 130g rye flour (just replace with gluten-free flour for gf option)
  • 1 tbsp cornflour
  • 1 tbsp ground cardamom
  • For the filling:
  • 100g coconut oil, softened
  • 90g rice malt syrup
  • 2 tbsp coconut flour
  • 1/2 vanilla bean, seeds scraped
  • 2 tbsp ground cinnamon
  • 1 tsp ground cardamom


    To make the dough:
  1. Place the coconut and almond milk in a medium saucepan and heat, stirring occasionally until warm to the touch (make sure it's not too hot, as it will kill the yeast).
  2. Stir in the yeast and cover with a towel. Set aside for 10 minutes.
  3. Meanwhile, place the softened coconut oil, rice malt syrup and coconut palm sugar in a large bowl and whisk until smooth. Stir in the milk mixture.
  4. Add the flours, baking powder, cornflour and ground cardamom and stir until the dough comes together. Tip the dough onto a lightly dusted bench and knead until smooth (around 15 minutes by hand, 7 minutes by mixer).
  5. Place the dough into a lightly greased bowl. Cover with a tea towel and set aside to prove for 1 hour.
  6. Once risen, punch the dough down and divide in two. Roll the dough until 1/2cm in thickness. Spread the filling evenly over the dough (see directions below). Fold the dough it thirds (imagine a letter fold). Now cut the dough into 2cm strips. Cut each strip in half, lengthwise (imagine a pair of jeans). Twist each 'leg' of the dough and tie a regular knot, keeping the ends on the knot to the baking tray.
  7. Set aside to rise for another 30 minutes.
  8. Bake the buns in a preheated oven at 210C for 15-20 minutes or until golden.
  9. To make the filling:
  10. Place all filling ingredients in a bowl and beat until smooth.

13 thoughts on “My take on Swedish cinnamon buns

  1. Kate

    Your so talented! I tried making these today but sadly my dough didn’t rise and was crumbly :( Will try again soon tho

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  4. zita fox

    Heya Zainab, glad our post encouraged you to make your own. These look great, and I love how you’ve made it so original in the recipe, great for people with intolerences to enjoy them too!!

  5. Julia

    Hi jus wondering if you could share how you shaped them … unless you did in the post if so i totally missed it ! Thanks !!

    1. Zainab

      I wrote it down in the directions section. Fold the dough into thirds then slice width-ways into 2cm strips. Slice each strip down in half leaving a little at the top (imagine a pair of jeans). Twist each strip over the other and tie a simple knot. If you need a visual aid, I found an image onlone:

  6. Mia

    Hey Zainab! These look great but I noticed on your Instagram you mentioned these were gluten free. Did you try making these with any gluten free flours? Both spelt and rye have gluten in them so wondering if you tried anything else that worked. Usually premixed gf blends are really hit or miss so if you have any more info would really appreciate it!! Love your blog, really beautiful pics.

    1. Zainab

      Hi Mia! I forgot to pop that in the post! You can use any gluten free flour mix of your choice, they turn out exactly the same. I also have a homemade gluten-free flour mix listed in my About page in the FAQ section just in case. xx


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