History
The modern cinnamon bun was created in the 1920s and in the 1950s, with improved economy, the cinnamon bun became a popular favorite in many Swedish households.
Ingredients and Production
Traditional cinnamon buns are made with wheat flour, milk, yeast, sugar, and butter, with a filling of cinnamon and sugar. The buns are glazed with egg and sprinkled with pearl sugar before baking.
Significance in Swedish Culture
Cinnamon buns are a central part of Swedish coffee culture, symbolizing relaxation and social bonding. The Swedish Baking Council established Cinnamon Bun Day on October 4, 1999, a day that quickly became popular.
Global Spread
Cinnamon buns have spread internationally and are particularly popular at Swedish cafes in New York. One popular coffeehouse serving Swedish cinnamon bun is Fika. The Swedish version is less sweet than American cinnamon buns and often contains cardamom, which gives it a unique flavor.
Recipe for Cinnamon Buns
Dough
- 25 grams yeast
- 50 grams butter or margarine
- 3 deciliter milk
- 1/2 deciliter granulated sugar
- 1/2 teaspoon salt
- 8 deciliter wheat flour
Filling
- 100 grams softened butter or margarine
- 1 tablespoon ground cinnamon
- 1 deciliter granulated sugar
Glaze
- 1 egg
- Pearl sugar
Instructions
Prepare the dough mixture:
- Crumb the yeast in a bowl.
- Melt the butter in a saucepan.
- Add the milk and heat to finger warm (37°C).
- Pour the dough mixture over the yeast and mix until the yeast dissolves.
Mix the dough:
- Add granulated sugar, salt, and almost all the wheat flour (save a little for shaping).
- Work the dough smooth and even, about 5-10 minutes by hand or with a dough hook.
Proofing:
- Cover the bowl with a cloth and let the dough rise for about 30 minutes, or until it has doubled in size.
Prepare the filling:
- Mix the butter, cinnamon, and sugar until smooth.
Shape the buns:
- Roll out the dough on a floured surface to a rectangle, about 30x40 cm.
- Spread the filling evenly over the dough.
- Roll the dough from the long side to a roll.
- Cut the roll into about 20 pieces and place them in bun forms or on a baking sheet with parchment paper.
Second proofing:
- Cover the buns with a cloth and let them rise for another 30 minutes.
Glaze and garnish:
- Whisk the egg and glaze the buns.
- Sprinkle with pearl sugar.
Baking:
- Bake the buns in the middle of the oven at 225°C for about 8-10 minutes, or until they are golden brown.
Cooling:
- Let the buns cool on a wire rack under a cloth.
