Perfect recipes: cinnamon buns

By
Ali Glossop
Added
02 December, 2015

Cooked writer Ali Glossop is working through our classic recipes one at a time. This week, she tackles a Scandi favourite: cinnamon buns.



Sweden, where these buns are said to originate, celebrates Cinnamon Bun Day annually on 4 October and it’s easy to see why: the combination of fluffy dough, butter and sweet spice definitely merits a national obsession. The Scandinavians have been baking bread and cakes with cinnamon for over 200 years and cinnamon buns (also called cinnamon rolls or swirls) are typically served for breakfast or with coffee mid-morning. It's a bit late for the official celebration, but the beginning of the festive period seems like the perfect time for sugary indulgence. 


I decided to make Trine Hahnemann’s buns from her book Scandinavian Baking. This classic is made of dough leavened with yeast and also contains milk, eggs, flour and butter. Trine flavours the buns with cardamom and uses ‘00’ flour which results in a very light texture. Once you’ve mixed the ingredients together, you get a fairly wet dough, but persevere with the kneading and it’s soon ready for rising. I would recommend being very generous when spreading the butter, sugar and cinnamon mix on the rolled-out dough to get maximum flavour and that delicious melt-in-the-mouth filling. It helps to tuck in the tail end of the spiral once cut into rounds, so you get a good rotund shape.


I made these on a Monday night after work (don’t ask, it was a long day), and I thought this would be ambitious but it’s a relatively straightforward bake – and relaxing, especially when the scent of cinnamon and cardamom fills your home. Bake-therapy at its best!


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