Healthier Swedish Cinnamon Buns/Kanelbullar (Gluten & Sugar Free)

These Cinnamon Buns, or actually Cinnamon Nests (as they don’t have the classic form of a bun) are gluten and sugar free ad lighter than the original ones. They’re juicy even though they’re lower in fat since I used curd cheese to add some moist to them so they wouldn’t get dry and boring. For the filling I used stevia sugar instead of regular, and wow you wouldn’t even notice the difference!

The cinnamon bun is one of, if not The most beloved pasty in Sweden. We love it so much that is has a special place in our hearts! Its usually eaten during our “fika” which is a time to socialize over coffee and something sweet. Im sharing with you this recipes on 4th of October which is the official Cinnamon Bun day in Sweden. According to some statistics it’s said that we eat 8.3 million buns today, and we’re only 10 million people. I guess they have counted everyone who is making their own buns either, just the ones that are store/bakery bought. So Im expecting most of the Swedish households will have some cinnamon buns for fika today.

The bun originates from the 30th century, but didn’t become a “official” know pastry until the 60th century. Today we have a lot of different version of this delicious bun and fill them with all different kind of fillings. Here are some ideas if you want to pimp up the classic one with some different fillings:

  • Vanilla cream
  • Chocolate filling
  • Almond paste and chopped almonds
  • Cinnamon, apple and vanilla filling
  • Saffron
  • Blueberry filling
  • Cardamom
  • Cardamom and pistachio nuts

If you want to make these cinnamon nests instead of the classic cinnamon rolls:

  1. Take two stripes of the dough.

2. Roll one of the stripes around two of your fingers.

3. Then take the second stripe and roll it around the first piece of stripe.

4. Until you have a bun that looks like this. Otherwise just make classic cinnamon rolls where you roll the dough together and cut them into 2 cm thick pieces.

Ingredients for these Cinnamon Buns/Kanelbullar:

  • Butter
  • Skim milk
  • Curd cheese
  • Yeast for sweet doughs
  • Stevia sugar
  • Gluten free all purpose flour
  • Cinnamon
  • Egg
  • Slivered almonds (optional)

Other recipes you might like:

Cinnamon buns/Kanelbullar (Gluten & Sugar Free)

This is a healthier version of the classic swedish cinnamon bun
Course Baking, Sweet Snack, Sweet Treat
Cuisine Swedish
Keyword Gluten-Free, Refined-Sugar-Free, Sugar Free
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 buns


For the dough

  • 1/4 dl Butter
  • 2 1/2 dl Skim milk
  • 2/3 dl Curd cheese reduced fat (or quark)
  • 25 g Yeat for sweet doughs
  • 3/4 dl Stevia granular sugar
  • 6 1/2-7 dl Gluten free all purpose flour

For the filling

  • 2 1/2-3 dl Stevia granular sugar
  • 7 tsp Cinnamon
  • 2-3 tbsp Melted butter

For the topping

  • 1 egg lightly beaen (to brush)
  • Slivered almonds (optional)


  • Start by melting butter in a small pot on low heat.
  • Add in the skim milk and let it become finger warm. Take off the stow.
  • Add the curd cheese and stir until combined.
  • Crumble and add in the yeast and sugar. Stir until the yeast has melted and is fully combined with the dough mixture.
  • Add flour little by little and kneed until you have a firm dough.
  • Let it rest for 20-30 minutes under a clean kitchen towel.
  • When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
  • Combine stevia sugar and cinnamon in a bowl.
  • Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
  • Brush the whole dough with a generous amount of melted butter.
  • Sprinkle the sugar/cinnamon mixture evenly over the whole piece of dough.
  • With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into strips each roughly 1 cm if you ant smaller buns or 2 cm if you want bigger ones.
  • Roll a strap of dough around two fingers, continue with a second strip rolling it around the first stripe. If you want bigger buns, you can roll a third strip around the first two (see pictures on how its done).
  • Continue until all stripes are done.
  • Let them rest on a parchment covered baking sheet with a kitchen towel on top for 20 minutes.
  • Meanwhile preheat the oven to 225 degrees Celsius.
  • When the buns are ready to bake brush them with the lightly beaten eggs and top with slivered almonds.

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