Friday, December 3, 2010

Cinnamon Buns Recipe

This is a Swedish version of the recipe. It is difficult to say where cinnamon buns originated but it is so popular in Sweden that there is even a cinnamon bun day (kanelbullens dag) celebrated on October 4. I am not aware of any other country having a cinnamon bun day. So even if we cannot be certain where cinnamon buns originated lets just say cinnamon buns are more at home in Sweden than perhaps in any other country.

The Swedish and international recipes are similar except that the Swedish recipe did not use eggs. Thats the only difference I found.

When making these, I tried some variations by adding coconut flakes and raisins to part of the batch. They were both good but its not the original!

Be generous with the butter in the filling, if in doubt add more not less otherwise the buns will turn out dry and not so nice. Also watch very closely when baking as it can go from done to overdone in a minute or so.

The buns freeze very well, in case there are leftovers:)

  • 25 g yeast
  • 75 g butter or margarine
  • 1 cup milk
  • 50ml sugar
  • 1 pinch salt
  • 1 teaspoon ground cardamom
  • About 2 ½ cups flour
  • 75 g butter or margarine
  • 50 ml sugar
  • 1 teaspoon cinnamon
  • 1 egg
  • Pearl sugar
  • Warm milk and butter until lukewarm
  • Add yeast and stir until dissolved
  • Add salt, sugar and cardamom and mix
  • Add flour and work the dough until soft and smooth
  • Cover and let is rest in a warm place until double in size, about an hour
  • Roll out the dough into a rectangular shape about 20cm x 50 cm
  • Prepare the filling by mixing butter or margarine, sugar and cinnamon.
  • Spread the filling evenly and roll up the dough
  • Cut the rolled dough into 1.5cm slices and place on baking tray
  • Let is rest covered for about 30 minutes
  • Glaze the tops with beaten egg
  • Sprinkle pearl sugar
  • Bake for 8-10 minutes at 225 degrees (or 10-12 minutes at 200 degrees in a fan forced oven
Translated from

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