Forget cinnamon rolls, this Swedish cake is even better, and here’s the recipe

This Swedish dessert is perfect for brunch

Swedish cinnamon buns, kanelbullar, are famous for a reason: soft, sweet, and perfect with a hot drink. But there’s another treat, butterkaka, that takes it up a notch.

Think of an enriched sweet yeast dough filled with almond cream and vanilla custard, baked in a cake-like shape. It’s rich, buttery, and melts in your mouth, perfect for fika, dessert, or anytime you need a little indulgence.

What is butterkaka?

Butterkaka roughly translates to ‘butter cake,’ though it’s better thought of as a pull-apart bun ‘cake.’ It’s more like a collection of rolls arranged in a pan, filled with almond and vanilla cream.

The rolls stay soft and tender thanks to a brioche-style dough, and the cream adds just the right amount of sweetness. It’s luxurious, but not overly complicated once you break it down step by step.

Why it’s a richer alternative to cinnamon rolls

Unlike standard cinnamon buns, butterkaka has layers of almond cream that make every bite richer and more flavorful. The dough is soft and pillowy, and the rolls are arranged like a cake, making it a showstopper at brunch or dessert.

You can slice it like a cake, and each piece reveals the swirl of almond filling and cream, giving a taste that feels special without being intimidating to bake.

Ingredients for the dough

For the dough, you will need: 400 grams of flour, 20 grams of fresh baker’s yeast, 250 milliliters of milk, 75 grams of room-temperature butter, 70 grams of sugar, a pinch of salt, and ¾ teaspoon ground cardamom.

Use salted butter, or if using unsalted, add a generous pinch of salt. These ingredients create a soft, enriched dough that will rise beautifully and provide the perfect base for your Swedish butterkaka.

Ingredients for the pastry cream

The pastry cream adds richness to the rolls. You’ll need 100 milliliters of heavy cream (or double cream), 3 tablespoons of milk, half a vanilla pod, one large egg yolk, 1 ½ tablespoons of sugar, and 1 tablespoon cornstarch. This cream will thicken gently on the stove and cool before baking.

It gives a silky, custardy center that complements the almond paste perfectly, making each bite feel indulgent and soft without being overly sweet.

Ingredients for the almond paste

For the almond filling, combine 45 grams of powdered almonds, 2 tablespoons of water, 2 tablespoons of sugar, 60 grams of soft butter, half a tablespoon of ground cinnamon, and a pinch of salt. Blend the mixture until smooth to create a creamy, spreadable paste.

This almond cream is the flavor star of the butterkaka, giving it a nutty, fragrant sweetness that pairs perfectly with the soft brioche dough and rich pastry cream.

Preparing the dough

Warm the milk gently, do not boil, and dissolve the yeast in it. Pour this mixture into a mixing bowl and add the soft butter, sugar, cardamom, flour, and salt.

Knead for about 15 minutes until the dough becomes soft, elastic, and pulls away from the bowl. Cover with a tea towel and let it rise in a warm place for one to one and a half hours, until doubled in size.

Preparing the pastry cream

Heat the cream and milk with the split vanilla pod until just simmering. Mix the egg yolk, sugar, and cornstarch in a separate bowl. Remove the vanilla pod and pour the hot milk mixture over the yolk mixture while whisking constantly.

Return to low heat and cook until thickened, like a soft custard, but do not boil. Strain and leave to cool completely. The cream will be used to top the rolls before baking.

Preparing the almond paste

Blend powdered almonds, sugar, and a little water until smooth. Add the softened butter, cinnamon, and a pinch of salt, and blend again until fully combined. The result is a silky almond cream that spreads easily across the dough.

This paste will create the sweet, nutty layer inside each roll, giving butterkaka its signature flavor. Set it aside until ready to assemble the cake.

Shaping the rolls

Preheat the oven to 200°C and line two 20–22 cm cake molds with baking paper. Lightly knead the leavened dough on a floured surface, then roll it into a rectangle approximately 48 × 25 cm.

Spread the almond paste evenly over the surface. Roll the dough from the long side into a log, then slice it into 12 pieces. Place 6 pieces loosely in each mold and cover for a 40-minute second rise.

Adding the pastry cream

Make a small indentation in the center of each roll. Spoon a portion of the cooled pastry cream into each well. This ensures each roll has a creamy center that will bake perfectly soft.

Avoid getting egg wash on the cream in the next step. The pastry cream melts slightly during baking, giving the rolls a custardy, melt-in-your-mouth texture that complements the almond filling beautifully.

Egg wash and topping

Brush the tops of the rolls with a beaten egg, avoiding the cream. Sprinkle pearl sugar or coarse sugar over the top for crunch and visual appeal.

This step creates a glossy, golden-brown finish and adds texture to each bite. It also gives the butterkaka a professional, bakery-style look that makes it perfect for gifting, special breakfasts, or serving at a cozy weekend brunch.

But if you want the same familiar taste, here are the best cinnamon rolls you can find in your state.

Baking

Bake in a preheated oven for around 30 minutes, until the rolls are golden brown and puffed. The almond filling should be slightly bubbling and aromatic.

Once baked, allow the butterkaka to cool under a tea towel to keep it soft and moist. The rolls remain tender, and the almond and pastry cream flavors meld together during this resting period, creating a dessert that is irresistibly soft, sweet, and comforting.

Upgrade breakfast the easy way, see how air-fried cinnamon rolls turn gooey, golden, and irresistible in just minutes. Would you try them?

Would you serve this warm at breakfast or as a dessert?

This slideshow was made with AI assistance and human editing.

Don’t forget to follow us for more exclusive content right here on MSN.

Read more from this brand:

• Inside Gwen Stefani and Blake Shelton’s retro-inspired holiday tradition
• Season 2 of Culinary Class Wars is back, and the competition is intense
• This country’s cuisine just earned a spot on UNESCO’s heritage list