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Cinnamon Buns
Try the classic Swedish cinnamon bun today, and immerse yourself in the traditional Swedish coffee ceremony called “fika”.
Photo By Mads Damgaard
The cinnamon bun is a pivotal player in the part of the day which in Sweden has been known as ”Fika Time” for as long as anyone can remember. ”Fika” is traditionally a shorter or longer coffee break together with friends, family or colleagues – and fika time in general is in very high regard all across Sweden. Still considered an almost holy ritual even in the work place, it is essentially the Swedish equivalence of the Japanese tea ceremony.
Let’s Fika!
NOTE – FRESH TO DRIED YEAST CONVERSION CAN BE FOUND HERE
HOW TO
Makes 12 large buns
1,75 oz (50g) of fresh yeast (fresh to dried yeast conversion found in link above)
3 Oz (85 g) of organic butter,
unsalted
1 Cup (2,5 dl) of milk
1/4 Cup (0,5 dl) of sugar
1 Pinch of salt
1 Teaspoon of cardamom
3 Cups (7 dl) of flour
1 Free range egg for glazing
Coarse sugar for topping
Filling
3 Oz (85 g)organic butter, unsalted
1/2 Cup (1,25dl) sugar
1 Teaspoon cinnamon
1. Melt the butter and add the milk in a saucepan until lukewarm. Remove from the heat. Break the yeast up into smaller pieces, put in a bowl and add the butter and milk mix. Add sugar, salt, flour and cardamom and work the dough until completely smooth using your hands or a mixer with dough hooks. Leave to rise for 30 minutes under a kitchen towel, during which you make the filling by mixing together the fresh butter, cinnamon and sugar.
2. Roll the dough out into a rectangular shape of about 1/2 inch (1,25 cm) thickness (give the dough a good work through with your hands before rolling it). Spread the filling generously across the dough and roll into a tube on the short side. Cut the tube into 1 1/2 inch (4 cm) buns. Place the buns cut side up (The alternative way is to roll the buns out again and twist them into long tubes, that are then rolled up into a spiral shape – in this case, you should have some extra filling ready to smear on top) on a buttered baking sheet and cover with a kitchen towel. Leave to rise for another 30 minutes.
3. Whisk the egg and paint the top of the buns with the mixture. Then sprinkle a little coarse sugar on top of each bun. Bake in a preheated oven at 430°F (225°C) for about 10 minutes.
12 Responses to Cinnamon Buns
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eva
August 27, 2010 at 5:07 pm
Hi,
your recipe sounds delicious, I just made those buns and they are baking right now but I think something went wrong, my dough didn’t really rise.
So here are my questions.
Yeast : Fresh or dried?
No kneading at all?
how much flour in gram did you use?
for the filling: Melt the butter or leave it like that?
thanks for you help
Eva
Kalle Bergman
August 28, 2010 at 2:33 am
Hi Eva,
Thanks for the question – this recipe is for fresh yeast, and I have added the gram quantity (50g) to make it clearer. Also, you need to work the dough until completely smooth in the first stage. And make sure to punch the dough down after the first rising. For the filling, don’t melt the butter – it will melt and emulsify with the sugar in the oven anyway and create a yummy, sticky filling.
Thanks for staying on top of me – hope things are clearer now – and best of luck with the second batch!
All the best
Kalle
eva
August 28, 2010 at 8:29 am
great – thanks – I used dried yeast so that’s why my batch didn’t rise I guess.
How about the flour? 3 cups would be approx 500 g is that allright?
Eva
Kalle Bergman
August 28, 2010 at 12:25 pm
Eva,
Yes, 3 cups is about 450g. And with some extra flour for the table when you roll the dough – 500g will be perfect.
Good luck!
All the best
Kalle
Maria @ Scandifoodie
August 28, 2010 at 3:42 pm
I’m so glad I found your blog! These bullar take me right back home! :-)
Kalle Bergman
August 28, 2010 at 4:00 pm
Maria!
Thank you so much for your nice comment. I am a big fan of your beautiful photos, so I’m flattered to get a compliment from you!
All the best
Kalle
Meredith
September 1, 2010 at 2:01 am
Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think :) http://www.prettygoodfood.com
Thanks, and Happy Cooking!!!
Klingenberg
September 1, 2010 at 3:33 am
Same as “Kanel snäckor”, right?
Kalle Bergman
September 1, 2010 at 3:55 am
Mais Oui, Klingenberg. Mais Oui!
Rivki Locker (Ordinary Blogger)
March 16, 2011 at 11:00 pm
This looks wonderful, especially the ‘fika time.’ I love foods that revolve around rituals. Especially when those rituals mean you get to put your feet up and rest.
Nancy/SpicieFoodie
March 17, 2011 at 8:30 pm
Fika has to become a new ritual in my home. Specially if I get to enjoy it with these cinnamon buns. I love cinnamon buns but the American version are so fatty and I hate the syrup on top, I’m so glad you posted your recipe. Can’t wait to try it!
Antone Newbell
September 17, 2011 at 6:51 am
I already made this at home this week – delicious and it was so great in the midst of the summer. Thanks!