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Blueberry Cinnamon Rolls, freshly baked
Swedish Cinnamon Pastry filled with Blueberries

Swedish Blueberry Cinnamon Rolls

Author: Flavelo
Recipes Cakes and Desserts
In Sweden, the coffee break, or 'Fika', is unimaginable without a good cinnamon bun. This version, however, puts a twist on the classic: cardamom goes into the dough, creating an instant Nordic mood with its citrusy, spicy scent, while the acidity of juicy blueberries in the filling cuts through the sweetness of the caramelized sugar. A soft, fluffy pastry that is best eaten warm.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 12 servings
🔥 Calories 390 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Mortar and pestle - for freshly grinding cardamom for the most intense aroma
  • Pastry brush - for applying the butter filling and egg wash
  • Large mixing bowl - for comfortable kneading

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Crumble the yeast into the lukewarm milk with a pinch of sugar and let it bloom for a few minutes until frothy.

Tip: The yeast fungi 'wake up' and start producing gas in the warm, sugary environment.
2 ✓

In a bowl, mix the flour, remaining sugar, salt, and cardamom. Add the bloomed yeast mixture and the egg.

Tip: Mixing dry and wet ingredients separately ensures even distribution.
3 ✓

Start kneading the dough. Once it comes together, add the room temperature butter cube by cube, and knead until shiny and elastic.

Tip: Adding the butter late allows the dough's structural framework (gluten network) to form first, resulting in a fluffier texture.
4 ✓

Cover the bowl and let rise in a warm place for about 1 hour, until doubled in size.

Tip: During rising, the dough structure loosens up from the gases produced.
5 ✓

Roll out the dough into a large rectangle. Spread with the filling butter, sprinkle with the cinnamon mixed with brown sugar, and finally scatter the blueberries on top.

Tip: The molasses flavor of brown sugar adds depth to the filling.
6 ✓

Roll up tightly like a jelly roll, and cut into finger-thick slices. Place them on a baking sheet lined with parchment paper.

Tip: Use a sharp knife or dental floss for cutting so you don't squash the buns.
7 ✓

Let the buns rest on the baking sheet for another 30 minutes, meanwhile preheat the oven to 400°F (200°C).

Tip: The second rise (relaxation) is essential for a light texture.
8 ✓

Brush the tops with beaten egg and bake for 15-20 minutes until beautiful golden brown.

Tip: The egg wash gives that attractive shine and color to the pastry (Maillard reaction).

Recipe FAQ

Why didn't my dough rise?
The yeast might have been old, or the milk too hot (killing the yeast). The milk should be lukewarm, body temperature.
The filling leaked out during baking!
Try rolling the dough tighter, and tuck the ends of the buns underneath before baking.
Can I use frozen blueberries?
Yes, but don't thaw them beforehand, and toss them in a little cornstarch so they don't make the dough soggy.

Ingredients

  • 3 3/4 cups All-Purpose Flour
  • 1 cup Lukewarm Milk
  • 1/2 cup Granulated Sugar
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tsp Ground Cardamom
  • 1 tsp Salt
  • 1 large Egg (for dough)
  • 5 tbsp Butter (room temperature)
  • 5 tbsp Butter (for filling)
  • 1 cup Blueberries (fresh or frozen)
  • 2 tsp Ground Cinnamon
  • 1/4 cup Brown Sugar
  • 1 large Egg (for wash)