DAY 21

CINNAMON BUNS

by Paula Lindén, Freudenberg Home and Cleaning Solutions

Cinamon Buns are called "Kanelbullar" in Sweden. They are a classic at Swedish coffee parties.

There even is an annual themed day in Sweden and Finland, established in 1999, highlighting the tradition of baking at home, with a focus on the Swedish cinnamon bun.

Ingredients:

For the dough:

35g / 1¼ oz of yeast
100g / 3½ oz of sugar
300ml / 1½ cups of milk
1 egg
120g / 4 oz of butter
1 tsp. of salt
750g / 26 oz of flour

For the filling:

100g / 4 oz of butter
50g / 2 oz of sugar
2 tbsp. of cinnamon

Glaze:

1 egg
pearl sugar

Instructions:

Crumble the yeast in a bowl and stir it in a few tablespoons of milk. Then melt the butter and pour the milk over it.

Add the rest of the ingredients for the dough and knead (if available, in a dough mixer for 10–15 minutes).

Cover the dough and let it rise at room temperature for 60 minutes.

Now, roll out the dough about 3 mm / 1/8 in thick and 30 cm / 12 in wide.

Mix room-temperature butter, sugar and cinnamon for the filling, then spread it on the dough sheet.

Roll in the dough from the longer side and cut it into roughly 25 slices. Place them with the cut edge upward in paper molds. Then put those on a baking sheet and let the buns rise again under a kitchen towel for about 60 minutes or until they have doubled in size.

Whilst they are rising, beat the egg with a fork and brush the egg carefully on the buns. Sprinkle some pearl sugar on top of the buns.

Bake them in the oven at 220°C / 425°F for 5–6 minutes. Then let them cool on a rack.

Download the recipe