Kanellängd (Swedish Cinnamon Braid)
Kanellängd is a traditional Swedish cinnamon bread. The name “kanellängd” means “cinnamon length” in Swedish. It is a sweet yeast bread filled with cinnamon and sugar. The dough is soft and fluffy, and the filling is buttery and fragrant. Kanellängd is a popular treat in Sweden, often enjoyed during fika, which is a coffee break with friends or family. It has been a part of Swedish baking for many years. Kanellängd is related to the famous Swedish cinnamon bun called “kanelbulle.” But unlike kanelbullar, which are small rolls, kanellängd is baked as a long loaf.
Ingredients
The main ingredients in kanellängd are simple and easy to find. The dough uses flour, yeast, milk, sugar and butter. The filling is made with butter, cinnamon, and sugar. You can also add vanilla or cardamom for extra flavour. These ingredients come together to make a soft, sweet, and fragrant bread.
Preparation
Making kanellängd starts with preparing a yeast dough. Knead the dough until it’s smooth, then let it rise. After the first rise, roll the dough out flat and spread the cinnamon sugar butter filling evenly on top. Then, shape the dough before baking. There are two popular shaping methods: braiding and scissor cutting.
Braiding Method
In the braiding method, you roll the dough into a log and cut it lengthwise into two strips. Then, you twist the strips together like a braid. This creates a beautiful pattern in the baked bread.
Scissor-Cut Method
In the scissor-cut method, you slice the rolled dough log with scissors at an angle every inch or so, without cutting all the way through. Then, you pull the slices apart alternately to the left and right to create a fan-like effect. This makes the cinnamon filling peek through the cuts.
Braided, snipped, and baked to golden perfection — kanellängd fresh from the oven.
Baking and Serving
After shaping, let the kanellängd rise a second time. Then you brush it with egg wash and bake it until golden brown. The smell of cinnamon fills the kitchen as it bakes. Serve the kanellängd warm or at room temperature for the best flavour. It pairs perfectly with coffee or tea. It is a favourite choice for fika and special occasions in Sweden.
Fika time! Kanellängd cut, served, and full of flavour!
Kanellängd is more than just a sweet bread. It carries Swedish tradition and warmth in every bite. It is easy to share and fun to make. Whether you use the braid or scissor-cut method, kanellängd looks beautiful and tastes amazing. Its soft dough and rich cinnamon flavour make it a comforting treat. If you love cinnamon rolls or sweet breads, kanellängd is worth trying.
Kanellängd (Swedish Cinnamon Braid)
Ingredients
Dough:
- 1 tbsp (7g) instant yeast
- 1 cup (250 ml) milk, lukewarm
- ¼ cup (50g) granulated sugar
- ⅓ cup (75g) butter, softened
- ½ tsp salt
- 1 tsp ground cardamom optional
- 3 cups (360g) all-purpose flour
Filling:
- ⅓ cup (75g) butter, softened
- ¼ cup (50g) sugar or (100g) brown sugar
- 1 tbsp cinnamon
Topping:
- 1 egg + 1 tbsp milk for egg wash
- Pearl sugar optional
Simple syrup (optional):
Equal parts of sugar and water
- 2 tablespoons water
- 2 tablespoons sugar
Instructions
Prepare the dough:
- In a bowl, combine all-purpose flour, ground cardamom (see notes), and salt. Mix well, then add the instant yeast and sugar.
- Add the lukewarm milk gradually and knead (by hand or mixer with a dough hook) for 8–10 minutes until smooth and elastic.
- Add the softened butter, one tablespoon at a time and knead until the butter is incorporated.
- Place dough in a lightly greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
Make the filling:
- Mix softened butter, brown sugar and cinnamon until smooth and spreadable.
Shaping
- Once the dough is doubled in size, transfer it to a floured surface and divide the dough into two equal parts.
Shape the Kanellängd (Scissor Cut Method 1)
- Roll out one portion of the dough into a large rectangle, while keeping the other portion covered with a clean towel or plastic wrap to prevent it from drying out.
- Spread half of the cinnamon filling evenly over the dough.
- Roll the dough up tightly from the long edge, forming a log. Pinch the ends together.
- Place the log on a parchment-lined baking sheet, seam-side down.
- Use clean scissors to make deep angled cuts along the length of the dough (every ~1 inch / 2.5 cm), cutting almost to the bottom, but not all the way through.
- Slightly tilt each cut piece to alternate sides, forming a zigzag or feathered pattern.
- Cover and let rise for another 30 minutes.
Shape the Kanellängd (The braid method 2)
- Roll out the second portion of the dough into a rectangle.
- Spread the remaining cinnamon filling evenly over the dough.
- Fold the dough in half lengthwise, then gently roll it out just a bit to seal. Using a sharp knife or pizza cutter, cut the dough into three equal strips along the long side.
- If the strips appear flat, gently roll each one into a tube shape to make braiding easier.
- Braid the strips and tuck the ends underneath. Place on a baking sheet lined with parchment paper.
- Cover and let rise for another 30 minutes.
Bake:
- Preheat the oven to 200°C.
- Brush the braid with a beaten egg and sprinkle with pearl sugar.
- Bake for 20–25 minutes, or until golden brown.
Simple syrup:
- In a small saucepan, combine sugar and water.
- Heat over medium heat, stirring until the sugar dissolves completely.
- Bring to a gentle simmer for 2 minutes, then remove from the heat.
- Let the syrup cool to room temperature before using.
- After the kanellängd is baked and still warm, gently brush the simple syrup all over the surface using a pastry brush.
- This will give it a shiny glaze and keep the bread moist and sweet.
- Let the syrup soak in before slicing and serving.
- Let the Kanellängd cool on a wire rack before slicing. Enjoy with a cup of coffee!
Notes
Let it sit for 5–10 minutes until it becomes foamy—this means the yeast is alive and ready to make your dough rise! Freshly ground cardamom has a much stronger, more fragrant flavour than pre-ground, and it adds amazing depth to baked goods like kanellängd. Freshly ground cardamom Remove the seeds (if using whole pods). Gently crack open the green cardamom pods with the pestle. Take out the small black seeds and discard the husks. Add only the seeds (not the husks) to the mortar. You can grind a small batch at a time for best results. Use the pestle in a circular motion to crush the seeds. Press down firmly and keep grinding until you reach a fine or slightly coarse texture, depending on your recipe. Freshly ground cardamom is very fragrant and best used right away. About 10 pods give you roughly 1 teaspoon of ground cardamom. If storing, keep it in an airtight container for a few days at most.
Frequently Asked Questions
Kanellängd is a traditional Swedish cinnamon bread made from yeast dough filled with cinnamon sugar and butter, then shaped and baked into a beautiful loaf.
You can shape Kanellängd either by braiding twisted strips of dough or by making angled scissor cuts along a rolled dough log and fanning them out.
Yes, you can use regular granulated sugar, but brown sugar adds extra moisture and a richer flavour.
Kanellängd stays fresh for 2–3 days at room temperature when stored in an airtight container. You can also freeze it for longer storage.
No, Yeast is essential for the fluffy texture.
Kanellängd is traditionally served slightly warm with coffee or tea during Swedish fika (coffee break).
Yes, adding chopped nuts or raisins to the cinnamon filling is a delicious variation.
Share Your Creations and Connect with Me on Social Media!
Have you tried this recipe? Don’t forget to tag me with your pictures on Instagram – I love to see your creations! 💕 Also, be sure to comment and rate below! Follow me on social media:
1 thought on “Kanellängd (Swedish Cinnamon Braid)”