Kanelbullens Dag (Cinnamon Bun Day) is Oct. 4

Food & Drink

Kanelbullens Dag (Cinnamon Bun Day) is Oct. 4

Photo: Maria Eklind

Cinnamon buns are staples in the homes of Swedes and Swedish-Americans (especially for fika), but on Oct. 4, the sweet, sugary bun gets its own national holiday.

Swedes observe Waffle Day in March and enjoy semlor on Fat Tuesday, but before 1999, there was no such celebration when it came to cinnamon buns.

That year, Sweden’s Hembakningsrådet’s (Home Baking Council) celebrated its 40th anniversary, and the members were looking for a way to highlight the baking tradition in Sweden. Because the anniversary fell during the time of year when baking starts to ramp up, a baked item was chosen for the day’s namesake. From there, Kanelbullens dag was born.

And boy, are we thankful for it.

On Oct. 4, head to bakeries and shops all over Sweden for all the cinnamon buns you can stomach. According to SwedishFood.com, bakeries typically sell three times their normal quantity, which is really saying something because kanelbullar is a popular item on normal days.

For those of us who can’t make the trip overseas for the authentic gooey goodness, the American Swedish Institute will celebrate the day, along with the fifth anniversary of its Nelson Cultural Center.

And here’s Famous Cuisines Channel’s video (recipe below) about how to make them yourself at home.


  • ¾ c. unsalted butter, chopped
  • 2 c. milk
  • 4½ tsp. active dry yeast
  • ½ c. caster sugar
  • 1 tsp. salt
  • 1 tbsp. cardamom pods
  • 6 c. plain flour
  • 1 egg
  • Pearl sugar, to sprinkle

Cinnamon Butter

  • ½ c. unsalted butter, chopped, softened
  • ½ c. caster sugar
  • 1½ tbsp. ground cinnamon


  1. To make the dough, melt the butter in a saucepan over low heat. Add the milk, stir to combine, then let cool to 98°F.
  2. Crumble the yeast into a large bowl. Add the milk mixture and stir until the yeast is dissolved. Stir in the sugar and salt.
  3. Using a mortar and pestle, grind the cardamom then stir into the liquid. Add the flour, little by little and stir until the dough is smooth. Cover the bowl with a tea towel and set the dough aside for 40 minutes or until doubled in size.
  4. To make the cinnamon butter, stir the butter, sugar and cinnamon in a bowl. Mix until the consistency is spreadable.
  5. Transfer the dough from the bowl to a floured surface and knock down dough. Using a rolling pin, roll out to a large rectangle. Spread the cinnamon butter evenly over the top. Carefully roll lengthwise to form a cylinder.
  6. Cut widthwise into 24 slices and place in paper cupcake liners on a baking tray. Cover with a tea towel and set aside to rise for 30 minutes. While buns are proofing, preheat the oven to 360° F.
  7. Lightly beat the egg and brush over the buns. Sprinkle with pearl sugar. Bake for 10 minutes or until golden.

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