Cinnamon Rolls Two Ways
Cinnamon rolls represent comfort baking at its finest, but did you know there are dramatically different approaches to this beloved treat? American cinnamon rolls, epitomized by mall favorites like Cinnabon, feature soft, pillowy dough loaded with butter, cinnamon, and brown sugar, then topped with rich cream cheese frosting. The result is an indulgent, dessert-like experience that's become an American breakfast staple.
In contrast, Swedish cinnamon buns (kanelbullar) take a more restrained approach. Less sweet and often flavored with cardamom, these buns are traditionally enjoyed during 'fika' - the Swedish coffee break. They're typically braided or knotted rather than rolled, brushed with egg wash, and topped with pearl sugar for a delightful crunch. The difference isn't just in sweetness levels; it's a reflection of different cultural approaches to baking and eating.
Our recipe respects both traditions, providing authentic techniques for each style. Learn the secrets to achieving that signature gooey center in American rolls (hint: it involves heavy cream), or master the art of shaping traditional Swedish knots. We'll guide you through enriched dough making, proper proofing, and the finishing touches that make each style unique.
Roll Style
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Ingredients
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Ingredients
- All-purpose flour540 g
- Whole milk (warm)240 ml
- Butter (melted)85 g
- Granulated sugar100 g
- Eggs2 pcs
- Instant yeast10 g
- Salt5 g
- For filling: Butter115 g
- For filling: Brown sugar200 g
- For filling: Cinnamon15 g
- For frosting: Cream cheese115 g
- For frosting: Powdered sugar200 g
Substitution Options:
Instructions
Warm milk to 110°F. Mix with yeast and a pinch of sugar. Let foam.
💡 Too hot kills yeast
💡 Should double in 5-10 min
Mix flour, sugar, salt (and cardamom for Swedish). Add wet ingredients.
💡 Dough should be soft
💡 Don't add too much flour
Knead 8-10 minutes until smooth and elastic.
💡 Stand mixer: 5-6 minutes
💡 Window pane test
First rise in greased bowl until doubled, about 90 minutes.
💡 Cover with damp towel
💡 Warm spot speeds rising
Roll dough into rectangle. Spread with soft butter.
💡 American: 16x21 inches
💡 Swedish: 14x18 inches
Sprinkle with sugar-cinnamon mixture.
💡 Leave 1-inch border
💡 Pack it on for American style
American: Roll tightly, cut into 12. Swedish: Cut strips, twist into knots.
💡 Dental floss cuts cleanly
💡 Swedish knots are traditional
Second rise 30-45 minutes. American: add cream. Bake until golden.
💡 They should look puffy
💡 American: pour 1/2 cup cream over before baking
American: Frost while warm. Swedish: Brush with egg wash, add pearl sugar.
💡 Frosting melts into warm rolls
💡 Pearl sugar adds crunch
Expert Tips
Overnight Option
After shaping, cover and refrigerate overnight. Let come to room temp 30 min before baking. This develops flavor and fits your schedule.
Filling Variations
American: Add pecans, walnuts, or raisins. Try brown butter filling. Swedish: Traditional uses just cinnamon, but almond paste is divine.
Freezing Strategy
Freeze after second rise but before baking for fresh-baked taste anytime. Or freeze baked unfrosted rolls; thaw, warm, then frost.
The Gooey Secret
Pour heavy cream over American rolls before baking - it creates pockets of caramelized goodness. Use full-fat for best results.
Shaping Swedish Buns
Traditional shapes include snails, knots, and fans. YouTube "kanelbullar shapes" for visual guides. Each region has preferences.
Frosting Tips
American: Frosting should melt slightly into warm rolls. Swedish: Pearl sugar must go on egg wash while wet or it won't stick.
Nutrition Information
Per 1 roll
American style with frosting
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