Swedish Cinnamon Rolls

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Pillowy-soft yeasted buns swirled with buttery cinnamon sugar and accented by warm Swedish cardamom, these rolls are the heart of fika — Sweden's beloved coffee break tradition. Finished with a glossy egg wash and crunchy pearl sugar, they are irresistible warm from the oven.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 13 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 18 gSugar
• 5 gProtein
• 165 mgSodium
• 95 mgPotassium
• 45 mgCalcium
• 1.6 mgIron
• 0.5 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) bread flour
• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast (1 packet)
• 1/2 cup (115 g) unsalted butter, softened
• 1 large egg
• 1 tsp ground cardamom
• 1/2 tsp fine sea salt

For the cinnamon filling

• 1/2 cup (115 g) unsalted butter, very soft
• 3/4 cup (150 g) granulated sugar
• 2 tbsp ground cinnamon
• 1 tsp ground cardamom
• 1 tbsp heavy cream (if needed to loosen)

For brushing and topping

• 1 large egg, beaten with 1 tbsp milk
• 2 tbsp pearl sugar or coarse sanding sugar
• 1 cup (110 g) powdered sugar
• 2–3 tsp water, as needed
• 1/2 tsp vanilla extract
• Pinch of salt

Directions

1. Dissolve the yeast and 1 tablespoon of the sugar in the warm milk; let stand 5–8 minutes until foamy. In a large bowl, whisk the flour, cardamom, salt, and remaining sugar, then stir in the foamy yeast, softened butter, and egg to form a shaggy, soft dough.
2. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Place in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
3. Meanwhile, make the filling by beating the very soft butter with sugar, cinnamon, and cardamom until spreadable; loosen with a splash of cream if needed. Set aside at room temperature.
4. Punch down the risen dough and roll out on a lightly floured surface into a roughly 16 by 20-inch (40 x 50 cm) rectangle about 1/4-inch thick. Spread the cinnamon filling evenly over the surface, leaving a 1/2-inch (12 mm) bare border along one long edge.
5. Tightly roll the dough from the long edge opposite the bare border into a log, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 even slices about 1 1/2 inches wide.
6. Place the rolls cut-side up on two parchment-lined baking sheets or in a 9 x 13-inch pan, spacing them about 1 inch apart. Tuck the loose ends underneath each roll for a neater top, cover loosely, and let rise 30–40 minutes until visibly puffy.
7. Preheat the oven to 400°F (200°C). Brush each risen roll generously with the egg wash and sprinkle with pearl sugar for that classic Swedish bakery crunch.
8. Bake for 15–18 minutes until the tops are deep golden brown and an instant-read thermometer inserted into the center reads 190°F (88°C). Tent loosely with foil if the sugar is browning too quickly.
9. Cool on the pan for about 10 minutes, then transfer to a wire rack. Stir together the powdered sugar, water, vanilla, and salt for a thin glaze and drizzle over the warm rolls. Serve with strong black coffee for a true fika.

Cook’s Notes

• Cardamom is non-negotiable for authentic Swedish flavor — use freshly ground pods if you can; it adds a floral, slightly citrusy warmth that defines fika baking.
• Tuck the cut ends of each slice underneath before the second rise so the buns bake up tall and tall rather than spreading flat on the sheet.
• To freeze, shape the unbaked rolls, freeze uncovered on a sheet pan until solid, then bag for up to 1 month; thaw overnight in the fridge and proof at room temperature before baking.
• The dough will feel quite sticky at first — resist adding extra flour; proper hydration is what gives these rolls their signature tender, pillowy crumb.
• For an even more fragrant, layered bite, swirl an extra tablespoon of cinnamon sugar into the dry ingredients so the spice is woven through the dough itself.

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