Nordic Cinnamon Buns

Nordic Cinnamon Buns (4)

Known as kanelbullar in Scandinavia, these twisted cinnamon rolls were the first recipe from Travis’s Swedish Eats Raddish Kids. What a sweet start these give to a weekend brunch!


  • 1/2 cup oat milk
  • 1 and 1/2 cups flour
  • 1 packet instant yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 3 tablespoons melted Earth Balance butter
  • 2/3 cup brown sugar
  • 1 and 1/2 teaspoons cinnamon
  1. To prepare the dough, heat the oat milk in the microwave for 30 seconds. Set aside.
  2. Meanwhile, combine the flour, yeast, sugar, and salt in a large bowl. Add the milk and canola oil, stirring to form a dough.Nordic Cinnamon Buns (1)
  3. Turn the dough out onto a lightly-floured surface and knead until smooth. Raddish always gifts us with the most wonderfully workable dough, neither too sticky nor too floury!
  4. Roll the dough until you have a rectangle that measures 8 inches x 20 inches. Don’t worry if you get a tear or two; you can easily patch this dough from a thicker portion.
  5. Brush the melted butter over the dough. Combine the brown sugar and cinnamon in a small bowl and sprinkle evenly over the dough.
  6. Fold the dough in half, then use a pizza cutter to cut into 8 strips.Nordic Cinnamon Buns (2)
  7. Working with one portion at a time, twist the strip, then fold into a knot and tuck the ends under (almost like a soft pretzel shape). Place on a baking sheet lined with parchment paper and repeat with the remaining dough pieces.
  8. Let rise for 1 hour. (Alternatively, you can stop here, cover the dough, and let rise overnight in the fridge).Nordic Cinnamon Buns (3)
  9. Bake at 350 degrees F for 17 minutes. Immediately transfer to a platter and dust with 1 tablespoon powdered sugar, if desired,

Travis was a huge fan! As a fun bonus, Travis learned a bit about Scandinavia and a few Swedish words on the recipe card.

Nordic Cinnamon Buns (5)

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