Kanelbullar or Kanilsnúður: Which One Do You Prefer?

According to some informal research, about 70-90% of Icelanders might humble-brag that their local food is lélegur (not that good). However, their relatives across the sea, the Swedes, tend to be much more confident in their culinary reputation.

But there is one sweet staple that unites and divides these two Nordic nations: the cinnamon bun.

In both Sweden and Iceland, travelers consider tasting these pastries a mandatory ritual. Both countries provide high-quality sweetness, but the recipes (and the results) look a little distinct. Why? It might come down to the language.

Let's dive into the kitchen and look at the ingredients for this famous pastry in both Icelandic and Swedish.

The Vocabulary of Baking

If you want to bake this famous recipe, you need to know your uppskrift from your recept. Here is your essential shopping list to survive in a Nordic grocery.

Ingredient	Icelandic	Swedish
Recipe	Uppskrift	Recept
Yeast	Þurrger	Torrjäst
Flour	Hveiti	Vetemjöl
Sugar	Sykur	Socker
Salt	Salt	Salt
Butter	Smjör	Smör
Milk	Mjólk	Mjölk
Egg	Egg	Ägg
Water	Vatn	Vatten
Cinnamon	Kanill	Kanel
Filling	Fylling	Fyllning

Baking Note

The Swedish method blasts the buns with high heat (250°C) on a flat sheet for a quick 8-minute bake, creating a golden crust. The Icelandic method bakes them low and slow (175°C) inside a dish, resulting in a softer, cake-like texture.

The Visual Battle: Pearls vs. Glaze

Beyond the vocabulary, the buns themselves define the bakery culture of each nation.

The Classic Kanelbulle

In Sweden, the kanelbulle is an institution. You can find the original flavor in almost every bakery, gas station, and convenience store. They are typically sprinkled with pärlsocker ( pearl sugar). They are not usually iced; the focus is on the dough, the butter, and the spice.

The Glazed Snúður

In Iceland, the snúður is often larger and softer, more like a bakery loaf than a tight knot. But the biggest difference is the topping. You will rarely find a bare bun in Reykjavík. Instead, the snúður is heavily coated in delicious frosting. You usually have three choices:

Chocolate (the classic)
Caramel (a rich toffee flavor)
Pink Glaze (sugar icing)

Whether you prefer the Swedish torrjäst rising to perfection with pearl sugar, or the Icelandic þurrger dough smothered in chocolate, the result is the same: pure happiness. So, which one do you prefer? The classic Swedish knot or the glazed Icelandic treat?