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Swedish Cinnamon Butterhorns (Kanelbullar)


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Rate this recipe 4.6/5 (14 Votes)
Swedish Cinnamon Butterhorns (Kanelbullar) 1 Picture


  • Filling:
  • 1 1/2 cup milk
  • 1/2 cup unsalted butter
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/4 cup warm water (ideally between 90-115 degrees F)
  • 1 package active dry yeast (3/4 oz, or 21 g)
  • 6 cups all-purpose flour
  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 1 tbsp cinnamon
  • Egg wash:
  • 1 large egg beaten with 2 tbsp milk
  • A few teaspoons of granulated sugar for sprinkling on the top


Adapted from


Step 1

In a small saucepan over medium heat, warm milk until hot, then add butter and stir until butter is dissolved. Remove from heat and set aside. In a small dish, add yeast to warm water and let stand for 5 minutes. Meanwhile, beat together eggs, sugar, and salt in a large bowl, then beat in cooled milk as well as yeast mixture. Add flour in two additions, mixing well to make a smooth but thick batter. Cover and refrigerate at least 2 and up to 24 hours.

When you are ready to bake, preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment or a silicone baking liner. Remove dough from the fridge and divide into four parts. Working with one 1/4 of the dough, roll it into a ball using your hands, then transfer it to a well-floured surface and roll it into a 12-inch circle. Spread 1/4 of the softened butter on the dough round, then mix together sugar and cinnamon and sprinkle 1/4 of the mixture over the butter. Using a sharp knife or pizza cutter, slice the round into 8 wedges. Starting at the wide, outer edge of one of the wedges, roll the dough towards the inside, pointed edge, forming a crescent shaped roll. Transfer to the lined baking sheet and repeat with the remaining dough. Cover the rolls with a towel and let rise for about 45 minutes in a draft-free area.

Before baking, lightly brush the tops of the rolls with the egg wash, and sprinkle with a bit of sugar. Bake at 375 degrees for 12-15 minutes, until golden brown on the tops. Cool on baking sheet on a cooling rack, then transfer Kanelbullar to an airtight container. Will keep for 3-4 days, or longer if refrigerated and well-sealed. Can be served warm or at room temperature.


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