Make Them: The Traditional Swedish Cinnamon Buns.

The Cinnamon bun-day (kanelbullensdag) is here and we spent the afternoon yesterday making a good batch for today. It’s my all time favourite Swedish pastry and it always makes me a bit homesick as we used to bake this a lot when I was a kid. This time I have two great little helpers of my own!.

The dough takes about 10 minutes to make and then It should rest for 30 minutes.

Lykke got to choose the paper cups and made her own little tray.

Time to get these buns in the oven!.

Fun fact: According to the site '' the average Swede eats cakes and pastry equivalent to 316 cinnamon buns a year – and that’s not counting the home-baked ones.

Oh wait, we almost forgot to sprinkle the pearl sugar, Lykke and Levi to the rescue!.


So proud of the ones she made... and then she ate them all.

Swedish Cinnamon Buns:

You will need: • 75 g butter • 7 1/2 cups of flour • 1/2 cup sugar • 2 pinches of salt • 25 g yeast • 2 1/2 cups of milk. Filling: • 75 g butter • 2 1/2 tbsp sugar • 1 1/2 tablespoon of cinnamon. Garnish • 1 beaten egg • pearl sugar

This is how you do it: Cut the butter into thin slices and place in a bowl. Add the flour (save 1/2 dl for later), sugar and salt. Warm the milk to 37 degrees Celsius and add the yeast (sprinkle it). Stir the milk and yeast mixture into the the flour mixture. Knead the dough until smooth. Let it rise under a cloth for about 30 minutes. Preheat the oven to 225–250 celsius. Put the dough on a floured surface and knead gently. Roll out the dough into a rectangular shape (about 25x50 cm). Spread first the butter over the dough, then cover it with sugar and cinnamon. Roll up from the long side into a roll. Cut the roll into 2 cm wide pieces and place them into the paper cups. Let them rest under a cloth for about 30 minutes. Brush the buns with the beaten egg and sprinkle with pearl sugar. Bake in the oven for 6–8 minutes. Let the buns cool on a rack under a cloth. Enjoy them with fresh coffee and a glass of cold milk.