It’s so swedish: cinnamon bun

cinnamon bun

Last week it was the national Cinnamon Bun Day here in Sweden! (Yes, we take our fika seriously.)

The cinnamon bun is considered by many the most “swedish” of all the fika pastry. But in fact it is a rather new one. By new I mean that the combination of buns with cinnamon, butter and sugar did not spread until the 1950’s or so. (Remember I told you about the semla earlier which we eat for Fat Tuesday, which has been around for centuries in one way or another. That’s old.)

Well, I can’t leave you without a recipe, just incase you want to make cinnamon buns yourself.

Cinnamon buns (about 40 pieces)


50 g yeast (for sweet dough)
100 g sugar
5 dl milk
150 g butter
1/2 teaspoon salt
800 g flour
2 teaspoons ground cardemom (optional)

150 g butter
100 g sugar
2 tablespoons cinammon

1 egg
pearl sugar

Heat the milk to finger temperature (don’t get it too hot).
Crumble the yeast in a bowl, pour the milk over and stir. Add pieces of the butter, and sugar, salt and cardemom. Add almost all of the flour, just save a little for when you will roll the buns later. Knead the dough, if you use a dough mixer just for 5 minutes but by hand maybe 10 minutes. Let the dough rise while covered with a baking cloth (towel) at room temperature for 30 minutes.

While you wait, make the filling. Mix the butter, sugar and cinnamon together.

Knead the dough gently on a flour covered table. Make 4 pieces of the dough. Roll one piece so it is about 5 mm thick. Spread filling on the dough. Make a roll of it. Cut the roll in slices and put each piece with the cut edge up in a paper mold. (Make the same thing with each of the four pieces of dough.)
Let rest under a baking towel for about 40 minutes.

Heat the oven to about 225 degrees C.
Beat the egg and brush carefully onto the buns, sprinkle the pearl sugar on top.
Bake in the oven for about 5 to 10 minutes, the time depends on the the size of your buns.

When you take the buns out, let them cool on a rack under a baking towel.


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