Cinnamon Bun
12 servings
50 minutes
Cinnamon bun is a symbol of coziness and home warmth, a classic of Swedish cuisine known as Kanelbullar. Its history dates back to the early 20th century when spices like cinnamon became more accessible in Europe. The buns have a delicate, airy texture with a rich aroma of butter and sweet cinnamon. Their taste is a harmony of soft dough, caramelized sugar, and warm spicy notes. They pair perfectly with a cup of coffee or hot tea, making any morning cozier. These buns are often made for family celebrations and gatherings, and in Sweden there is even a special day dedicated to them — October 4th. Regardless of the season, the cinnamon bun brings joy and becomes a symbol of hospitality.
1
Melt 150 grams of butter in a pot, pour in milk, and heat to 37 degrees. Crumble the yeast into a bowl and pour a small amount of the butter-milk mixture over it. Let it sit for a while until the yeast foams. Then add flour, salt, 150 grams of sugar, and the remaining milk mixture. Knead the dough and cover it with a towel, leaving it for about 30 minutes. It should start to rise.
- Butter: 200 g
- Milk: 500 ml
- Fresh yeast: 50 g
- Wheat flour: 1.5 kg
- Salt: 1 teaspoon
- Sugar: 160 g
2
Divide the dough into two parts. Melt the remaining 50 grams of butter. Roll each part of the dough into a 5 mm thick layer and brush with a little melted butter. Sprinkle with the remaining sugar and cinnamon. Roll into a log and cut into 1 cm pieces. Place the buns in muffin tins and let them 'rest' for half an hour.
- Butter: 200 g
- Sugar: 160 g
- Cinnamon: to taste
3
Meanwhile, preheat the oven to 225 degrees. Brush the buns with beaten egg and sprinkle with crystallized sugar. Bake for 10 minutes. Remove from the oven, cover with a kitchen towel, and let cool.
- Chicken egg: 1 piece
- Crystal (rock) sugar: to taste
