Schwedisch Dessert

Cinnamon Roll Recipe – Fluffy & Easy | Ready in 50 Min

Name: Cinnamon Roll Recipe – Fluffy & Easy | Ready in 50 Min
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Schwedisch
Ingredients: 400g All-purpose flour (bread flour works great too); 250ml Whole milk, lukewarm; 7g Active dry yeast; 50g Granulated sugar; 60g Unsalted butter, softened; 1 Egg, large; 1 tsp Salt; 80g Unsalted butter, softened, for the filling; 80g Brown sugar; 2 tbsp Ground cinnamon; 1 Egg yolk, for brushing; 2 tbsp Milk, for brushing

These heavenly fluffy cinnamon rolls with their warmly spiced, sweet filling practically melt in your mouth. With just a handful of ingredients, you can have perfect Swedish kanelbullar on the table for the whole family in just 50 minutes.

Recipe.food AI-generated recipe

Updated 1. September 2026

50 min Total

20 min Prep

30 min Cook

8 servings

200°C Temperature

Ingredients

400g All-purpose flour (bread flour works great too)

250ml Whole milk, lukewarm

7g Active dry yeast

50g Granulated sugar

60g Unsalted butter, softened

1 Egg, large

1 tsp Salt

80g Unsalted butter, softened, for the filling

80g Brown sugar

2 tbsp Ground cinnamon

1 Egg yolk, for brushing

2 tbsp Milk, for brushing

Tips

The dough is properly kneaded when it pulls away cleanly from the sides of the bowl and stretches into a thin, translucent windowpane without tearing — this is what guarantees fluffy cinnamon rolls.

Use Ceylon cinnamon instead of cassia cinnamon for a more delicate, subtly sweet flavor. A pinch of cardamom in the filling adds a touch of authentic Scandinavian flair.

Cinnamon rolls stay fresh for up to 2 days in an airtight container. To revive them, warm in the oven at 325°F (160°C) for a few minutes and they'll taste freshly baked again.

Instructions

Combine the flour, yeast, and sugar in a large bowl. Add the lukewarm milk, softened butter, egg, and salt, then knead with a dough hook for 8–10 minutes until the dough is smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot for 45 minutes, or until doubled in size.

For the filling, mix the softened butter with the brown sugar and cinnamon until smooth and creamy. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough out into a 12x16 inch (30x40 cm) rectangle. Spread the cinnamon butter evenly over the surface, leaving a ½-inch (1 cm) border along one long edge.

Starting from the long side, roll the dough up tightly and pinch the seam firmly to seal. Using a sharp knife, cut into 8 equal slices.

Place the cinnamon rolls cut-side up on the prepared baking sheet, spacing them apart. Let them rise for another 30 minutes.

Preheat the oven to 400°F (200°C). Whisk the egg yolk together with the milk and brush it over the tops of the rolls.

Bake the cinnamon rolls for 18–22 minutes until golden brown. Let them cool briefly and serve while still warm.

History & Origin

Cinnamon rolls — known in Swedish as ‘kanelbullar’ — are a cornerstone of the Swedish coffee break tradition called ‘fika.’ They originated in Scandinavia, where cinnamon has been a prized spice woven into baking culture for centuries. Sweden even has its own Kanelbulle Day on October 4th, which speaks to just how deeply these rolls are embedded in everyday life.

Variations

Vegan version: Swap in plant-based margarine for the butter, oat milk for the whole milk, and 1 tbsp of applesauce as an egg substitute — the dough comes out slightly denser but just as delicious.

Cardamom rolls (kardemummabullar): The Swedish cousin of the cinnamon roll — simply replace the cinnamon with 2 tsp of freshly ground cardamom for a more aromatic, floral result.

Nut filling: Mix the cinnamon butter with 50g of finely chopped walnuts or pecans — adds a satisfying crunch and a deeper, nuttier flavor.

Gluten-free version: Use a gluten-free flour blend with xanthan gum (follow the package directions); the dough will be stickier, so flour your work surface generously — the rolls will turn out slightly flatter.

Common Mistakes – and How to Avoid Them

Milk that’s too hot: Temperatures above 105°F (40°C) will kill the yeast — always use lukewarm milk and test it on your wrist to be sure.

Not enough rise time: Cutting the rise short at under 45 minutes leads to dense instead of fluffy rolls — be patient and give the dough the time it needs.

Rolling too loosely: A loose roll lets the filling spill out during baking and causes the rolls to lose their shape — roll the dough up firmly and tightly.

Overcrowding the pan: The rolls need room to puff up — leave at least 1½ inches (3–4 cm) between them, otherwise they’ll stick together and bake unevenly.

Overbaking: Past the 22-minute mark, cinnamon rolls dry out quickly — start checking at 18 minutes and pull them out as soon as they’re golden brown.

Storage & Shelf Life

Once cooled, store cinnamon rolls in an airtight container at room temperature for up to 2 days. Avoid the refrigerator — it dries them out faster. To freeze, wrap the fully cooled rolls individually and freeze for up to 2 months. Thaw at room temperature, then warm in a 325°F (160°C) oven for about 5 minutes — they’ll come back soft and smell like they just came out of the oven.

What to Serve With It

Cinnamon rolls are a classic pairing for Swedish fika alongside a strong drip coffee or a mild latte — the slight bitterness of the coffee cuts right through the sweetness. For a non-coffee option, chai tea or hot chocolate are both wonderful. They also shine as a brunch side next to scrambled eggs and fresh fruit. Perfect for a cozy Sunday morning, a kids’ birthday spread, or as a homemade gift — best served slightly warm.

Frequently Asked Questions

Can I prepare the dough the night before?

Yes! The dough can rise overnight in the refrigerator. Just take it out 30 minutes before you’re ready to work with it so it can come back to room temperature.

Why aren’t my cinnamon rolls turning out fluffy?

The most common culprits are too much flour or not enough kneading time. The dough should be slightly tacky and needs to be kneaded for at least 8 minutes until it’s smooth and elastic.

Can I freeze cinnamon rolls?

Absolutely — you can freeze both the shaped unbaked rolls and fully baked ones. Bake the unbaked rolls straight from the freezer and add about 5 extra minutes to the bake time.