Kanelbulle is a Swedish dessert that is similar to the American cinnamon bun, but not the same. The kanelbulle or “bulle,” was first created in the 1920’s, right after WWI. Though Sweden remained neutral during the world war, sugar, eggs and butter were not reaching Sweden. Eventually, once the war ended, these products returned to Sweden and to celebrate people invented the bulle which used all these ingredients, as well as cinnamon, which the Romans were the first people to bring into Europe. Though kanelbulle was first made in the 1920’s, it wasn’t until the 1950’s that it became popular. In the past, cinnamon was a very expensive product and only the rich could afford it. In the 1950’s, however, Sweden grew wealthy and people started to buy cinnamon more which led to the popularity of the kanelbulle. Later, in 1999, Sweden created a holiday about bulle called Kanelbullens Dag! The bulle was so popular that they dedicated October 4 to it. Over time, kanelbulle continued to become popular. In 2010 alone, 317 million pounds of kanelbullar were eaten in Sweden. Today, the bulle is eaten most often during “fika.” “Fika” is a snack and coffee break that is common throughout Sweden. Kanelbullar is a delicious dessert which continues to be popular nowadays.

The Resnick/Hojerberg Family Recipe

• 2 cups milk
• ½ cup sugar
• 2 tsp salt
• 2 packages active dry yeast
• ½ cup warm water (110-115 degrees F) (45 degrees C)
• 2 eggs, beaten
• 9 ½ to 10 cups all purpose flour

For the Filling:

• 1 cup+2 tablespoons butter, softened
• 1 cup sugar
• 2 tablespoons ground cinnamon 
• ¼ tsp salt
• For topping:
• 1 large egg
• 3 tablespoons pearl sugar (can be substituted with granulated sugar)

Directions: 

• Heat milk; stir in butter, sugar and salt. Cool to lukewarm. 
• Sprinkle yeast on warm water; stir to dissolve.
• Add milk mixture, eggs and 4 ½ cups flour to yeast; beat until smooth. Stir in enough remaining flour, a little at a time to make a slightly stiff dough.
• Turn dough onto lightly floured board, cover and let rest for 5 minutes. 
• Knead until smooth and elastic, about 5 minutes. Put in a greased bowl; turn dough over to grease top. Cover and let rise until doubled, about 1 hour.
• Make filling by mixing all the filling ingredients together. 
• After the dough has risen, punch it down, turn it onto board, and roll it into a large rectangle about ½ an inch thick. Spread filling evenly over the rectangle. Roll rectangle to create a long log. Slice log into 1 inch thick disks. Place the disks flat side down on a cookie sheet and let rise again for about 30 minutes.
• Top the buns with beaten egg and sugar.
• Put in the oven for about 10 minutes until golden. Oven temp. about 350 degrees F.

Sources 

“Cinnamon Bun Day: Six Sticky Facts About Sweden’s Beloved Bun.” The Local, 4

     Oct. 2021, www.thelocal.se/20161004/

     six-sticky-facts-about-swedens-beloved-bun/.

“Exploring Our Swedish Food Heritage.” Swedish American Historical Society of

     Wisconsin, 2023, sahswi.org/?s=kanelbullar. Accessed 16 Feb. 2023.

“Kanelbullens Dag 2023.” Kanelbullens Dag, 2023, kanelbullensdag.se/en/.

     Accessed 16 Feb. 2023.