I used to run a cafe during summers when I was a kid in an old chapel. In other words, serving classic “Kyrkkaffe” and “Fika”. These Cinnamon buns were always very popular.

Ingredients

Dough

  • 200 g butter
  • 500 ml milk (5 dl)
  • 2 eggs
  • 1 packet (50 g) fresh yeast for sweet doughs
  • 1 tsp salt (5 ml)
  • 150 ml sugar (1.5 dl)
  • 3 tsp baking powder (15 ml)
  • 900-1000 g wheat flour (just under 1 kg)

Filling

  • 100 g butter, softened
  • 200 ml sugar (2 dl)
  • 1 tbsp ground cardamom (15 ml)

After Baking

  • melted butter for brushing
  • pearl sugar or granulated sugar for coating

Instructions

  1. Melt the butter. Mix it with the milk and let the mixture cool to lukewarm (finger-warm, about 37°C).
  2. In a stand mixer or large bowl, mix eggs and crumbled yeast with a splash of the milk mixture.
  3. Add salt, sugar, baking powder, and flour. Work the dough together until smooth and elastic.
  4. Cover and let rise until doubled in size, about 30-45 minutes.
  5. Turn dough out onto a floured surface and roll into a large rectangle.
  6. Mix softened butter with sugar for the filling. Spread the butter-sugar mixture evenly over the dough (you might not need all of it - too much makes the buns slightly greasy).
  7. Sprinkle a thin, even layer of cardamom over the filling (about 1 tbsp total).
  8. Roll up the dough tightly from the long side.
  9. Cut the roll into slices (about 2 cm thick) and place them on baking sheets lined with parchment paper.
  10. Cover and let rise for about 20-30 minutes.
  11. Preheat oven to 250°C (480°F).
  12. Bake until the buns have a nice golden color, about 8-12 minutes. Watch them carefully as they bake quickly at this high temperature.
  13. As soon as they come out of the oven, brush with melted butter and dip or sprinkle generously with sugar.

Notes

High temperature: The 250°C baking temperature is traditional for Swedish buns and gives them their characteristic texture - soft inside with a slightly caramelized exterior. Watch them carefully.

Filling amount: The recipe note suggests you might not need all the butter-sugar filling. Start with about 3/4 of it and add more if needed - too much can make the buns greasy.

Cardamom: This is essential for authentic Swedish flavor. Use freshly ground cardamom if possible for the best aroma.

Large batch: This recipe makes about 50 buns, perfect for gatherings or “kyrkkaffe” (church coffee). You can halve the recipe for a smaller batch.

Storage: These buns freeze beautifully. Let them cool completely, then freeze in bags. Thaw at room temperature or warm briefly in the oven.

Vegan adaptation: The eggs can be skipped entirely - the dough will still work well. Use vegan butter or margarine in both the dough and filling for a fully plant-based version.

Origin story: Named “Moster Mia’s sockerbullar” (Aunt Mia’s sugar buns) by the baker’s daughter. The recipe was shared “på en höft” (off the cuff) over coffee by Ann-Marie to her brother-in-law, pastor Lennart Thorsell of Immanuelskyrkan in Gävle, who baked these for his congregation.

Source: Kyrkkaffe by Anna Braw