Gingerbread Chocolate Rolls {Pepparkakasbullar} featured image

Gingerbread Chocolate Rolls {Pepparkakasbullar}

Kanelbullar, Kardemummabullar, Saffransbullar: does that ring a bell?
The words above are not only exciting names but what’s hidden behind them is a real gem.

Imagine a soft, but not sticky, dough shaped as the most alluring and elegant wreaths and twists full of luscious buttery sweet and spicy filling coming out of the ribbons of the dough. Topped with and egg wash and pearl sugar for the final fantastic finish.

In other words (in Swedish words to be exact) it is a perfect bun. Either full of cinnamon aroma {Kanelbullar}, cardamom bite {Kardemummabullar} or vibrant saffron {Saffransbullar}.

They originate from Sweden. That’s what Swedish say at least but I wouldn’t argue with that because they definitely mastered the art of the bullar. The Kanelbullar started to grow popular in 1950s and since then there is not many things you could call more swedish.

Swedish adore them so much that it’s been said they consume around 300 of them per year. They incorporate them in daily diet, eat for breakfast as well as for fika, which is sort of a ritual of taking the time and socializing with friends in small cozy caffes over a cup of coffee and cake. It is rooted deep in Swedish culture. In 1999 The International Day of Kanelbullar was started by Hembakningsrådet (Home Baking Council). It’s an anual holiday in Sweden and Finland celebrated on October 4th.

It is fair to say that I am in love with those little buns abundant in beauty and flavours. And as we all know, we are now indulging ourselves in festive season and what is more Christmasy and festive than the smell and aroma of gingerbread spices, butter and sugar?

Hence, inspired by Sweden and my own taste buds, I’m inviting you to try and bake Gingerbread Rolls {Pepparkakasbullar} with addition of chocolate chips.

This recipe calls for all bread lovers who find making bread a soothing and relaxing process (I’m definitely on that team).


[makes: around 12 ; time: 2h30]

⦁ 300 g plain flour (you can change for half white flour and half wholemeal flour)
⦁ 7 g dry yeast
⦁ 275 ml plant based mylk or regular milk
⦁ 5 tbsp coconut sugar
⦁ 50 g butter or vegan margerine, soft (you can swap for neutral oil too)
⦁ 1 tsp cinnamon
⦁ 1 tsp ginger
⦁ 1 tsp cardamom
⦁ 1/4 tsp nutmeg
⦁ 1/4 tsp cloves
⦁ 1/2 tsp turmeric (for colour)
⦁ 1/2 tsp salt

⦁ 100 g butter or vegan margerine, soft
⦁ 1 tsp cinnamon
⦁ 1 tsp ginger
⦁ 1 tsp cadamom
⦁ 1/2 tsp nutmeg
⦁ 1/2 tsp cloves
⦁ 100 g coconut sugar
⦁ 1-2 tbsp cacao powder
⦁ 100 g dark chocolota chips
⦁ coconut oil for brushing

⦁ beaten egg + 2 tbsp mylk (if you want to make it vegan brush just with mylk)
⦁ rock salt

1. heat up mylk in a saucepan or microwave so it is warm but not hot (!!), add yeast on top and leave for 1 minute; mix and cover with cling film, leave for 5 minutes so the yeast activates and starts to bubble and foam
2. sieve flour to a big bowl together with all spices and salt and make a well in the middle
3. add activated yeast + mylk mixture and mix (if you are using stand mixer use a hook attachment; or mix by hand)
4. add soft butter and knead until the dough comes together (don’t worry if it’s a bit sticky)
5. transfer the dough to a clean table and knead for about 10 minutes until it’s smooth and elastic
6. form a ball and put into a bowl brushed with oil; massage small amount of oil on top of the dough and cover with cling film; leave to rise in a dry, warm place for about 1 hour until it’s double the size; keep it away from drafts
7. in meantime prepare the filling: mix all the ingridients together beside chocolate chips OR mix the sugar with spices and leave the butter seperate
8. prepare 2 baking trays with baking paper
9. after the dough has risen, uncover it and punch the air out of it (just punch it once or twice)
10. transfer to a lightly floured clean table and roll into a ractangle (around 3 mm thick and 24 cm wide); have the longer side of the dough facing you
11. spread the filling OR butter and then sugar +spices on one half of the dough (closer to you) leaving a few milimiters on the sides and bottom and top with chocolate chips; fold the top half over the one with the filling and press together
12. cut the dough in stripes (around 2 cm wide) and form the buns:
a) hold the strip by the end with your thumb and two fingers and roll it around the two fingers with the last bit going across the bun tucking the end underneath OR
b) twist the strip in your fingers and do as described above or have a look at this video 
13. place the shaped buns on baking trays, leaving space in between, cover with a tea towel for about 0.5-1 hour in warm, dry place until it’s double the size; in the same time preheat the oven to 200°C
14. when the buns are ready brush them with beaten egg + mylk and sprinkle with rock salt; bake the buns for 10-15 minutes turning the trays around half way through
15. when they are baked and golden brown take them out and transfer to a rack to cool

Enjoy with a smooth cup of coffee with your friends and loved ones!

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