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Whole Wheat Kanelbullar (Swedish Cinnamon Buns)

Whole Wheat Kanelbullar
Lightly sweetened and whole grain, these cardamom infused Swedish cinnamon buns are a slightly healthier take on the American cinnamon bun.
Yield 14 -18 kanelbullar




  • 1/3 cup (75g) unsalted butter
  • 1 cup plus 1/2 tablespoon (260ml) milk
  • 1 tablespoon Platinum Yeast
  • 1/3 cup (67g) granulated or unrefined sugar
  • 1 1/4 teaspoons ground cardamom
  • 1/2 teaspoon table salt
  • 1 1/4 cups (156g) white whole wheat flour (See Note)
  • 2 tablespoons plus 2 teaspoons potato flour
  • 1 tablespoon vital wheat gluten
  • 1 1/4 cups (156g) all-purpose flour (plus additional, if needed, during kneading)


  • 3 tablespoons unsalted butter (softened)
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon


  • 1 large egg (lightly beaten)
  • 2 tablespoons pearl sugar


  • In a small saucepan over low heat, melt the butter. Stir in the milk and heat to between 120°F and 130°F (49-54°C).
  • While the milk is heating up, mix together the yeast, sugar, cardamom, salt, white whole wheat flour, potato flour and vital wheat gluten in the bowl of a stand mixer.
  • When the milk mixture has reached the correct temperature, pour it into the flour mixture and use a silicone spatula to stir it in until well combined.
  • With a dough hook attachment, mix on low speed, gradually add the all-purpose flour. Let the flour be fully incorporated before adding more flour. The dough should still be a little sticky and won't completely pull away from the sides of the bowl. Add more all-purpose flour, if necessary, one tablespoon at a time.
  • Knead on low for 10 minutes.
  • Form a ball with the dough and place in a lightly oiled mixing bowl; cover the bowl with plastic wrap or a thin kitchen towel and let rise in warm place until doubled in size, about one hour.
  • Prepare filling: mix together all the ingredients in a small bowl.
  • After the dough has doubled, punch the dough down, and knead a few times on a lightly floured clean surface.
  • Roll the dough into a 10×12-inch rectangle, spread the filling evenly on top, and then carefully roll tightly into a log. Pinch seam to seal.
  • Use a sharp knife or unscented dental floss to cut log into ¾-inch rolls. Try to keep them the same size.
  • Place rolls in greased muffin tins or on two parchment lined baking sheets.
  • Cover with a lightly greased piece of plastic wrap and let rise in a warm place until doubled, about 45 minutes.
  • Preheat the oven to 450°F (232°C).
  • Once the rolls have doubled in size, brush the beaten egg over the tops and sprinkle with pearl sugar.
  • Bake (one pan at a time) on the middle rack for 6–9 minutes or until evenly browned. Keep a close eye on them after the first 6 minutes – they burn quickly!
  • Remove from the oven; let cool completely on pan.
  • Store in an airtight plastic bag for up to 3 days.


If you don’t have white whole wheat flour, please consider purchasing some for this recipe. These kanelbullar will come out harder and drier with regular whole wheat flour.
Recipe created by Texan Erin.

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