{Kanelbullar} Swedish Cinnamon Rolls

If you haven’t heard of hygge (pronounced “hoo-ga”) yet, you have been missing out on a good thing. Hygge is a Swedish practice. If you ask me the rest of the world needs to get on this Swedish hygge bandwagon. I first ran into hygge through Pinterest. I would search for ‘cozy’ and I kept running into “25 ways to fill your life with Hygge” and finally, after trying it out, I started to realize that hygge is the magnificent thing I have been missing in my life.


Hygge has truly allowed for me get to know myself. Many people enjoy hygge regularly and don’t even know it. For example, if you have ever enjoyed a nice warm cup of coffee with a couple of candles on a cold or rainy day, then you have experienced the essence of hygge. Hygge is about all things cozy, and is commonly practiced by Scandis during the cold seasons. Not to say that you can’t practice hygge any other time! Hygge is all about closeness, warmth, and coming together.

Now, the reason I’m rambling on and on about hygge is because part of hygge is treating yourself to comforting food, like a delicious pastry. Now this also opens the door for conversation about fika (also a Swedish thing). Now in Sweden people take a fika break for coffee and a bite (a pastry, really). This delicious Kanelbullar recipe is a take on a traditional cinnamon roll from Sweden.


First, let’s start with making our dough.


Once you have allowed for the dough to rise, you will want to roll it out like a rectangle and then spread the filling.


Now, fold the dough and create a tri-fold. You will want to lightly roll out the dough to allow the folds to adhere to each other.


Next, you will want to run a knife or a pizza cutter through the dough vertically to make strips. About 9 to 10 strips will come out of this dough.


ATTENTION!! This part is important!!! For the shaping of the buns, you want to take a strip of dough and lightly roll it out to make it longer. Be careful to not let the filling spill out.


Next, you will take one end of the dough and hold the other end. You will want to roll the dough to create a twist. (See below)


You can roll the dough with the palm of your hand. (See below)


Press super lightly! You don’t want the filling to seep out.


Keep rolling until you have twisted the whole strip of dough…


…just like so!


It should look roughly like the picture above. Make sure to not break the dough or twist it too hard.


Once you have your fancy twist, you will want to roll the dough onto itself to make a bun.


Tuck the end of the dough under the cute little bun you made.


It should look just like this.


You can place the buns on a non-stick or greased cookie sheet.


Cover them and let them rise for another 30 minutes.


Don’t they look so pretty?


Before the buns go into the oven, coat them with a light egg wash.


Let them bake for 12 minutes at 400 degrees F.


While the Kanelbullar bake, I had a cozy coffee photo shoot inspired by my week of hygge.


Honestly, I was trying to practice my photo taking skills. They need some work.


As you can tell, I couldn’t get the picture to be brighter…


…But I still thought the shoot was cozy. Thanks for helping me, Eric.


Back to the bunz! Look how yummy they look!


They are not done yet.


Coat them with warm maple syrup and add the traditional pearl sugar on top.


Don’t they look sooo good? No wonder I had three…


You can have them for breakfast, brunch, dessert, or whenever. Who cares? IT IS HYGGE. YOU CAN EAT IT WHENEVER YOUR HEART DESIRES.


I like having my Kanelbullar for my fika. Coffee and bunz.


Recipe re-adapted from Bronte Aurell

Kanelbullar ~ Swedish Cinnamon Rolls

Servings: 9 buns


  • 1 packet of dry active yeast
  • 1/2 cup of almond milk* (110 degrees F)
  • 1/3 cup melted vegan butter*
  • 1 1/2 tablespoons cane sugar (granulated sugar works too)
  • 2 cups of all purpose flour
  • 1 teaspoon of ground cardamom
  • 1/2 teaspoon salt
  • 1/4 egg (left over egg will be used for egg wash)
  • 2 1/2 tablespoons room temperature vegan butter*
  • 1/2 teaspoon all-purpose flour
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon of warmed maple syrup
  • Pearl sugar, for sprinkling


Add warm milk to stand mixer and sprinkle active dry yeast over milk. Let it bubble for about 10 minutes. Next, add in the melted butter and the sugar to the milk and mix.

In a separate mixing bowl, add the flour, cardamom, and salt. Mix them well and add to the milk mixture with the dough hook attached. Mix for 2 minutes and then add the 1/4 egg. Continue to mix this until it forms into a dough ball and doesn’t stick to the sides of the bowl.

Once the dough is mixed, cover with cling wrap and let it rise for 30 minutes. While you wait for the dough to rise, make the filling. Add all filling ingredients to a separate mixing bowl and just mix together with a spatula.

Turn the dough out onto a lightly floured surface. If the dough is too sticky, you can sprinkle more flour and knead by hand until it comes together. Roll out the dough to a rectangle that is about 1/8 of inch thick.

Using the spatula, spread the mixture evenly on the rectangle. Next, fold the dough like a tri-fold. Lightly run your rolling pin over the dough to seal it together.

Next, run a knife or a pizza cutter through the dough vertically to make strips. About 9 to 10 strips will come out of this dough.

Take one strip of dough and twist it a few times. Next, curl the dough into a knot to form a bun. You can tuck the ends of the dough under the bun. Place them on a greased baking sheet or a non-stick baking sheet. Make sure to allow for space between each bun. Cover with a kitchen cloth and let the buns rise for another 30 minutes.

Preheat the oven to 400 degrees F. Brush the buns with the remaining of the egg. Bake the buns for 12 minutes.

Once the buns come out, brush them with warmed maple syrup, and add the pearl sugar.

Store in a airtight container for up to 5 days.

*I use dairy-free products, but dairy products like whole milk and butter work well in this recipe.

Print – Download – Kanelbullar




Please let me know, by commenting below, what you guys think of this recipe. If you try it, let me know how it went. I hope you enjoy these just as much as I did. Happy Hygge!

Huevos Rancheros with Salsa Tatemada

Huevos Rancheros is perhaps one of the most versatile breakfast foods out there. Is it breakfast or brunch? Brunchy? Not sure, but it’s still great. You get the crispy hot tortilla, the fried egg with the runny middle. Just mmm yummy. Now, I am a Mexican girl and I do love my spice. This Salsa Tatemada is hot. This sauce is not for the fainthearted. Tatemada means “burned” in Spanish. In culinary terms, it means roasted. Thus this does bring another level of smokiness.


I still haven’t figured out if this is breakfast or brunch, but this is one of those meals that I would make myself every morning when I was living at home with my parents. My mom had this salsa in the fridge regularly, so it was a staple breakfast for me on the weekends. Take that, Bobby Flay! Just kidding! Mr. Flay can definitely out cook me any day.

Now, since this is my very first post, please bear with me. It has taken me a whole year to the date to get this going. It’s been a process and a lot of tears have gone into this. This project is my baby. I have attached below a PDF version of this recipe to print. I really hope y’all enjoy this first post. Please share your experience making this. If you have questions, comment below. Enjoy!


First thing is first, gather your ingredients. I used Roma tomatoes, a jalapeno (which you can seed), garlic, and onion. You’ll want to tatemar them, which means overly roast them, i.e. burn them a bit.  You will want to do this for about 10 to 15 minutes in a skillet. I used cast iron, but you can use any skillet as long as you can get some decent heat on it. You can even do this under the broiler.


This is what they will start to look like. They will start to cry a bit… NOT LITERALLY. That would be terrible. They will start to crack and the juice from the tomatoes will start to come out onto the skillet.


This what they will start to look like when they are done. If you have any trouble getting all sides to evenly roast, then you can try finishing the tomatoes and the jalapeno in the oven under a high broiler. Only finish off in the broiler for a couple minutes.


Now, you’ll put them into a blender and add your garlic and onion with a tablespoon or two of water and blend. Now this is important: try not to overdo it with the blender. This salsa is supposed to be chunky. My suggestion is to pulse it a couple times until it comes together.

It should beautifully come together into a chunky salsa. Now you put together the Huevos Rancheros.



  • 3 tomatoes
  • 1 jalapeno
  • 1 garlic clove
  • 1/4 cup onion
  • 1-2 tablespoons of water
  • 2 tablespoons of vegetable oil, divided
  • 1 egg
  • 1 corn tortilla
  • 1 tablespoon of black beans
  • Garnish: avocado, cilantro, cotija cheese
  • Salt and pepper to taste


  1. Start by charring the tomatoes and jalapeno on a hot skillet or under the broiler on high. You want to do this until all of the tomatoes and the jalapeno are charred all around. The skin will start to peel off, that’s okay.
  2. Once you finish charring the tomatoes and the jalapeno, you want to add them to a blender or food processor along with the onion, garlic clove, and the water. Pulse them a couple of times until it comes together but is still chunky. Add salt and pepper to your taste.
  3. Next add 1 tablespoon of oil to your skillet on medium-high and fry your tortilla on each side for about 2-3 minutes. Once your tortilla is done, set it on plate and drain with a paper towel to remove excess oil. Spread some salsa on your tortilla.
  4. Add 1 tablespoon of oil to the skillet, heat to medium-high. Add your egg and fry to your preference. Top on the tortilla and add more salsa.
  5. Now you can add your beans and the rest of your garnishes. Enjoy!

Huevos Rancheros – Print Version – Download