Today is a special day, its the cinnamon-bun-day in Sweden. Cinnamon buns are probably the best pastry I know, especially eaten warm with a glass of milk. It reminds me of my grandmother who used to bake cinnamon buns with raisins and loads of butter. To celebrate this day I’m inviting a friend over for a coffee in the sunshine. If you want to try this Swedish speciality I’ll give you my favourite recipe below. Hugs! 


Ingredients: 4 dl milk (room temperature, not cold), 50 grams of yeast, 1 ½ dl white sugar, 100 grams of room-tempered butter, 10-12 dl of wheat flour, A dash of ground cardamom

Filling: 100 grams of soft butter, ½ dl white sugar, 1 tablespoon cinnamon, 1 egg and pearl sugar for garnish

Sofia CM Kanelbullar

How to: Stir out the yeast in the milk, add half the flour, sugar and cardamom and add the soft butter. Add the remaining flour (save 1 dl to the baking) little by little until the dough is smooth. Allow the dough to rise for about 45 minutes under a linen towel/baking cloth. Divide the dough into four pieces and divide into four equal rectangles. Stir together butter, sugar and cinnamon and spread the fill onto the rectangles . Fold the dough double and cut into strips. Twist the strips and shape into a round bun. Allow the buns to ferment under a baking cloth for about 40 minutes.

Brush with whipped eggs and sprinkle on pearl sugar (or do it immediately when they are out of the oven). Bake in the middle of the oven at 225 degrees for about 7-10 minutes.

Et Volia, 

Sofia HellstromComment