Posts filed under Baking

RECIPE: Swedish Cinnamon Buns - Cinnamon bun Day

October 5th, 2013

Swedish Cinnamon Buns

Yesterday was cinnamon bun day in Sweden, and lucky you, I will share my recipe of Swedish cinnamon buns with you. The recipe I am following comes from a Swedish awesome cookbook, that I bet almost every swede have at home (Bonniers stora kokbok).

What You NEED

Ingredients for about 36 buns or 2 braids:

  • 150g unsalted butter (that is approx, 2/3 cups or 11 table spoons of butter) (If you want to be a bit more advanced you can add small pieces of butter at room temperature to the dough, see note in first step below)

  • 1 Tbsp of Cardamom (or more if you are like me and love it, or if you don't like it at all you can exclude it)

  • 2.1 cups of milk, whole, light whatever you prefer (5dl)

  • ½ tsp of salt

  • 0.4 cups of granulated sugar, (I used agave instead, but you need to recalculate how much to use if you use that instead) (1dl) Sometimes I use less than what it calls for cause I don't like when it gets too sweet

  • 1 egg

  • about 6 ½ tsp of ACTIVE dry yeast, if you use any other dry yeast you will have to adjust accordingly. There are several different types of dry yeast in the US and they need to be prepared differently (or 50g of fresh Swedish yeast)

  • 5.5 - 6.5 cups of flour (14-15dl)

  • 1-2 eggs for coating the buns if you are using pearl sugar, butter if you are coating with granulated sugar

Ingredients, filling:

  • 1/3 cup, or 5.2 tablespoons of unsalted butter (or more if you need) (75g) needs to be room temperature..

  • 0.5 cups of granulated sugar

  • 1.5 Tbsp of cinnamon and/or some cardamom.

  • You can also use about 1/3 cup, or 5.2 tablespoons of butter and one package of almond paste as the filling. Just remember that the filling has to be really smooth and soft for you to be able to cover the dough with it later.

Making the dough:

  1. Melt the butter in a pot, and add milk, egg, salt, cardamom, and sugar. (Another option is to leave out the butter in this step, and instead add smaller pieces of butter at room temperature while mixing in the flour into the dough. This creates a more moist bun. Some people also say to wait with the salt until later, when you are mixing the dough, but I usually don’t)

  2. Heat the liquid to around 112F (Check the exact temperature on the back of your dry yeast package, for my Active Dry Yeast I use about 112F). Pour the liquid it into a big bowl and add the active dry yeast. Let the yeast sit for a couple of minutes before mixing the liquid and yeast so everything dissolves. I usually use a baking spatula for this.

  3. Add the flour, I usually add about 2 cups at a time, and then I stir with the baking spatula to make sure all flour gets incorporated into the dough. Add another 2 cups and continue until I have a good dough that doesn't stick. (This is the step where you would add small chunks of butter at room temperature and incorporate it to the dough)

  4. Add some extra flower to the dough when you are done mixing, and leave the bowl somewhere warm (and without any draft), cover the dough with a kitchen towel. I usually let it rise for 50-60 minutes, but again this depends on what type of yeast you are using. Another trick is to let the dough grow to doubled size.

During this time you can make the filling.

Ingredients, filling:

  • 1/3 cup, or 5.2 tablespoons of unsalted butter (or more if you need) (75g) needs to be room temperature..

  • 0.5 cups of granulated sugar

  • 1.5 Tbsp of cinnamon and/or some cardamom.

  • You can also use about 1/3 cup, or 5.2 tablespoons of unsalted butter and one package of almond paste (250g) as the filling. Just remember that the filling has to be really smooth for you to be able to cover the dough with it later. Some people also like to add their favorite jam to this filling.

Mix it all together in a small bowl and set aside for later.

Making the Cinnamon Buns:

  1. Add flour to your working surface, turn the bowl upside down and use spatula to get all the dough out on the table. Work the dough a little bit, to make sure the dough is elastic and you have pushed out all extra air bubbles.

  2. Cut the dough in half. It’s easier to work with one small piece at a time. You will get about 18 buns per piece. Make sure you have enough flour under the bun and use a rolling pin to roll out the dough. Keep turning the dough, by lifting it up and turning upside down. When I have a larger rectangle, not too thin, its time to add the filling. 

  3. I use a baking spatula to distribute all the filling over the dough. Now you will also discover if you need to make more filling for the next piece of dough or if you made enough. For some reason I always need to make more...

  4. From here you can create lots of different buns in different shapes. A popular one is to start rolling, the longer side, until you have a large roll. After that you would take a knife and cut around 0.8 inch pieces, and put the pieces in baking cups on a baking sheet. Ending up with about 18 buns.

  5. You can also cut the roll slightly diagonally with a scissor at about 0.8 inches apart (or wider), not the whole way through, and then alternate the pieces to the left and right. This will make it look like a braid. You can also make the braid into a classic circle shape. The braid can also be made by cutting long pieces of the rolled up dough (length wise) and then just braid those pieces.

  6. Another way is to fold the whole dough once (after you added all the filling), so you will end up with half a rectangle. Then you cut about 18 pieces out of it. Cut those pieces again, but this time not the whole way through. You will end up with something that resembles 18 pair of pants. Take these and carefully stretch them out, at the same time as you twist them. See picture below. You could either make a knot with the twisted pants, or roll them up as a bun. Just remember to tuck in the ends under the bun, so it doesn’t roll out while rising or baking later. Do the same thing with the second piece of dough.

  7. Let the buns rest/rise a second time, for about 40 minutes under a towel in a warm place (without any draft), before putting them into the oven. Meanwhile you could turn your stove on, especially if it takes a while for it to warm up. The buns should bake at about 480 ℉ (250℃) (425F-480F depending on your oven). If you are making the braids they should bake at 392℉ (200℃) at the lover level of the oven. Also, a side note, if you have a gas oven it is likely that your buns can get burned underneath. I usually use two baking sheets to protect the buns, or a really high quality baking sheet.

  8. After 40 minutes its time to prepare the buns for the oven. If you have pearl sugar (large pearls o sugar) take an egg and add a little bit of water. Coat the buns with the egg and pour pearl sugar over. If you want granulated sugar to coat the buns, just put the buns in as they are. The traditional buns should bake for about 8-10 minutes. The braids need about 20-25 minutes to bake. You can find pearl sugar in many stores here in the US nowadays, try for instance Woodmans in the mid west, Fred Meyers in the West or any other random local store. Go to the international section, you’d be surprised of how many Swedish products you actually can find in random places.

  9. To add granulated sugar to the buns, coat them with melted butter once they are out of the oven, and dip them in granulated sugar. After that, eat and enjoy.

Step 1 through 2:

Step 3:

Step 4:

Step 5, the braids:

Another shape of cinnamon buns

Step 6, the “pants”:

Friday Theme, In my Environment right now

Ok, so this weeks Friday theme just had to be one day late. I feel like this is something that occurs quite often. It is not cause I don't want to do them, it is because I haven't had time (read taken time). This Friday theme fits right into my life right now,  since that is what is causing me to be late....again. This, my friends, is what I was doing yesterday evening til 8.30 in the evening. Lab work. Once I spent 46 hrs in the lab, straight, cause I just had to finish the experiment and you can't pause it. Research is hard work to say the least.

Lab Work

Or when W helped me out in the field and we left around 6 in the morning and didn't finish until 7 in the evening, and then the 3 km hike, 30 minute ATV ride, and 1 hr car ride to get back into the lab (ate dinner somewhere around there), put everything in the freezer/fridge, Shower and then BED. And it just had to be around 86F that day (30 degrees C), and SUN and we ran out of our drinking water, so exhausted. Hauling soil back from the field, after coring for soil. On top of that, parts of the ground was still frozen that made it so much harder and exhausting.

This picture below (left) is from another day in the field. But I love my job, even though it takes up a great amount of my hrs, especially in the summertime. And it is so pretty out in the field!

The field

W has been gone this week, and since I don't have a drivers license (yet) I have been using other modes of transportation. Like my bike. Problem is, parts of the way is completely un plowed. Anther part of the way gets plowed every now and then. I biked Monday, tires didn't have enough air in them....cause the bike had been standing for a while, and that made it so much worse. Going home, a little better. But still...with the amount of snow on the ground it was like biking in sand. Biked to work again the next day, but then decided to change that mode of transportation.

I decided to give the skis a try, cause the worse thing that could happen is that you run into a moose :) I love skiing, and it is so beautiful in the morning and in the evening. It is not that far at all. Around 2.5 miles, depending on what trail you pick.

Snowy bike trail
morning ski
Ski trails in the morning

And the trails are so beautiful. Skiing in the dark is a little scary though, considering the moose...

Skiing in the dark
Moose track
Snowshoe hare
Details of the spruce

But in the morning you can see all beautiful details of the Spruce forest.

Tree hugging
looong Ski trail

The other day I even brought my Canon along on the ride.

cold weather

We will probably have this snow until april, at a couple of more months. But I do like it. Even when it's really really Cold.

The other week me and W were hosting Super Bowl at our cabin. Weather was just amazing in the morning when we were out running errands.

blue sky
Ciabatta and chocolate bread
yummy food

The day before I made ciabatta bread and chocolate bread for the super bowl festivities! really yummy!

Of course I can't leave out these two for this specific theme:


Have a nice Weekend!!

...but I've been told I was born to endure this kind of weather...

As the temperature drops below -40 again it makes you wonder what you are doing here. Isn't there any other place you could have gone? And once again we managed to almost run out of water at these temperatures. The propane is running low too, or just not running at all, who knows. As the title say, I guess I am born to endure this kind of weather we have here. The Swedish girl duo First Aid Kit sings this in their hit song "Emmylou" which you all should go and discover. W wonders how I can not get depressed here. Sure, the darkness gets to me too sometimes, but probably not as hard as on him, or someone from say Texas.

The landscape is still beautiful in these low temperatures, as always.

Sun art

I am so amazed by the ravens, they are pretty tolerant to this weather it seems. I don't know how they survive. I also don't understand how they can have enough energy to even fly in these low temperatures.


Yesterday I went to work and happen to see the reflection of the sun in the building opposite to mine, and I got this "need" to go and take pictures. Sometimes the light is just right, and the icefog gives the whole landscape a kind of mysterious veil.

Sun is Shining.

Sun, Spruce, Icefog, I love it. Not all the time, but sometimes.


The sun is an amazing source of energy. Not only actual but mental energy. Everyone who lives somewhere where it is dark during a long time of the year probably knows what I mean.

Sun patterns

We tend to get happier this time of the year. We have snow on average 7 months of the year. That usually mean temperature below freezing for at least 6 months of the year. Darkness is such a central part of the life here. But as soon as spring hits, we all forgotten about it.

Cold weather do not come for free. With the inversion the cold air gets trapped, together with the pollution. Air quality here is seriously considered unhealthy. And every day on the radio when temperatures get down to around -40 they tell you: elderly people, children and people with respiratory problems should stay inside.

pollution and icefog

The mountains too will make an appearance every now and then. And when the sun is just about right you get this silhouette of the mountains, it is beautiful.


The other weekend we got a visitor at our house, a moose stepped on the porch. He was probably searching for some food. You know that pumpkin I wrote about around halloween, my very first carved pumpkin? You know, the one I said would last til the summertime or until a moose eats it. Well, this moose (or a moose) actually ate my beautiful carved pumpkin.


Usually we appreciate January, cause it mean the start of the spring (well you know technically the spring starts in like April) but we gain a lot of daylight everyday now. Last week I even went skiing, it was pretty warm for once.

Thermometer in the woods
ski trails
Patterns in the snow

The trails were just groomed, and it was a beautiful weather, and the sun is creating beautiful patterns in the snow.

And the weather has created a birch arch over the ski trails.

Birch arch

And, this is what keeps me happy during the wintertime. Obviously I can't ski right now, with these temperatures, but they say the temperature is going to get warmer next week. I am looking forward to it.

This is prime time to bake, and the other weekend me and W made some food for the Football game, we made sliders and I made the buns. They were so good!


I also made bread the other day, and cookies...

Chocolate cookies

But now it's too cold/we are out of propane, so no baking.

Have a nice week and stay warm.