Cinnamon Buns: Sweden’s Beloved Classic are more than just a pastry in Sweden—they are a cherished part of our culture and daily life. We adore these buns for their irresistible, warm aroma and comforting flavor that fills our homes with joy. Whether it’s during a fika, a special celebration, or just an ordinary afternoon, cinnamon buns are always a welcome treat. No wonder we have a whole day dedicated to celebrating them—October 4th is Cinnamon Bun Day!
This blog post shares a classic Swedish recipe for making homemade cinnamon buns that will fill your kitchen with the delightful scent of fresh baking. These soft, fluffy buns are filled with a rich mixture of butter, sugar, and aromatic cinnamon, then baked to golden perfection. The dough undergoes an overnight cold fermentation, which enhances the flavors and ensures an exceptionally tender texture. Brushed with a sweet syrup while still warm and topped with pearl sugar, these cinnamon buns are perfect for any occasion. Whether you’re enjoying a cozy fika or celebrating a special event, this recipe brings together traditional techniques and delicious results for a truly satisfying treat. Enjoy the warmth and joy of Swedish cinnamon buns right from your own kitchen!
Jump to Recipe
Ingredients You’ll Need
To bake these fantastic cinnamon buns, you will need a few essential ingredients. Here’s what you should have on hand:
- Milk
- Flour
- Fresh yeast
- Sugar
- Butter
- Egg
- Cardamom pods
- Salt
- Vanilla sugar
- Cinnamon
- Cornstarch (optional)
- Pearl sugar
Having the right ingredients is crucial for achieving the perfect texture and taste of your cinnamon buns. Adjust the amount of cinnamon in the filling according to your preference, depending on how strong you want the flavor to be.
Equipment You’ll Need
To bake cinnamon buns efficiently, you’ll need the following equipment:
- Stand Mixer or Mixing Bowl with Dough Hook
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Measuring Cups and Spoons
- Mixing Bowls
- Knife or Pizza Cutter
- Cooling Rack
- Plastic Wrap
- Saucepan (for Syrup)
- Palette Knife or Spatula
- Kitchen Scale
- Tea Towels or Kitchen Towels
With these tools in your kitchen, you’re ready to bake cinnamon buns that will smell heavenly and taste divine.
Instructions
Day 1: The Dough
- Place milk, flour, fresh yeast, sugar, butter, egg, cardamom pods, and salt in a stand mixer. Use the dough hook to mix the ingredients.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and let it rest in the refrigerator overnight. The cold fermentation enhances the flavors and creates an exceptionally tender texture.
Day 2: Cinnamon Filling
- Prepare the filling by mixing butter, sugar, vanilla sugar, cinnamon (amount to taste), and optional cornstarch until smooth and even.
- Remove the dough from the fridge and roll it out into a rectangle, approximately 3-4 mm thick.
- Spread the cinnamon filling evenly over the dough.
- Fold one edge towards the center and then fold the other edge over so that the top edge meets the new bottom edge.
- Roll the dough both vertically and horizontally to make it as high as possible, which will make it easier to twist the cinnamon buns.
- Cut the dough into strips and twist them into buns. Place the buns on a baking tray lined with parchment paper.
- Let the buns rise under a kitchen towel until nearly doubled in size, about 1-1.5 hours.
- Brush the risen buns with an egg mixture (1 egg, 2 tablespoons milk, and a pinch of salt) and sprinkle with pearl sugar.
- Bake in the middle of the oven at 225°C (437°F) for about 8-12 minutes, depending on your oven and the size of the buns.
- Once the cinnamon buns are baked, brush them immediately with a syrup (1 dl water and 1 dl sugar) while they are still warm.
- Let the buns cool under a kitchen towel.
How to Make Lactose-Free Cinnamon Buns
Want to make lactose-free cinnamon buns? It’s easy! Simply substitute the milk with lactose-free milk and the butter with lactose-free butter. The rest of the recipe remains the same. You’ll get equally moist and flavorful cinnamon buns, but completely free of lactose. Perfect for those with lactose intolerance or for anyone avoiding lactose.
A Versatile Dough
This recipe uses a versatile dough that’s not only great for cinnamon buns but can also be used to make other delicious treats. For example, you can use the same dough to create cream buns, which are another beloved Swedish classic. These light, airy buns are typically filled with whipped cream and jam, offering a different but equally delightful experience. If you’re interested in trying out cream buns, check out our cream buns recipe for a fantastic variation that uses the same dough.
How to Store Cinnamon Buns
To keep your cinnamon buns fresh for as long as possible, store them properly. Cinnamon buns can stay fresh at room temperature for up to two days if covered with plastic wrap or stored in an airtight container. If you want them to last longer, freeze the cinnamon buns for up to three months. When you’re ready to enjoy them, remove them from the freezer and let them thaw at room temperature or warm them slightly in the oven. This way, you can always have a delicious cinnamon bun on hand when the craving strikes.
Cinnamon Buns: Sweden’s Beloved Classic
Equipment
- Stand Mixer or Mixing Bowl
- Dough Hook
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry Brush
- Measuring Cups and Spoons
- Mixing Bowls
- Knife or Pizza Cutter
- Cooling Rack
- Plastic wrap
- Saucepan (for Syrup)
- Palette Knife or Spatula
- Pastry Brush
- Kitchen Scale
Ingredients
Day 1: The Dough
- 1 liter milk
- 1800-2000 g flour
- 150 g fresh yeast
- 300 g butter
- 300 g sugar
- 1 egg
- 20 cardamom pods (crushed)
- 10 salt
Day 2: Cinnamon Filling
- 750 butter
- 300 sugar
- 30 vanilla sugar (or 15 grams if using vanilla essence)
- 50-80 cinnamon
- 2 tbsp cornstarch (optional)
Egg Wash
- 1 1 egg
- 2 tbsp milk
- A pinch of salt
Syrup
- 100 ml water
- 100 g sugar
Instructions
Day 1: The Dough
- Place milk, flour, fresh yeast, sugar, butter, egg, cardamom pods, and salt in a stand mixer. Use the dough hook to mix the ingredients.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Cover the dough with plastic wrap and let it rest in the refrigerator overnight. The cold fermentation enhances the flavors and creates an exceptionally tender texture.
Day 2: Cinnamon Filling and Making the Buns
- Prepare the filling by mixing butter, sugar, vanilla sugar, cinnamon (amount to taste), and optional cornstarch until smooth and even.
- Remove the dough from the fridge and roll it out into a rectangle, approximately 3-4 mm thick.
- Spread the cinnamon filling evenly over the dough.
- Fold one edge towards the center and then fold the other edge over so that the top edge meets the new bottom edge.
- Roll the dough both vertically and horizontally to make it as high as possible, which will make it easier to twist the cinnamon buns.
- Cut the dough into strips and twist them into buns. Place the buns on a baking tray lined with parchment paper.
- Let the buns rise under a kitchen towel until nearly doubled in size, about 1-1.5 hours.
- Brush the risen buns with the egg wash (1 egg, 2 tablespoons milk, and a pinch of salt) and sprinkle with pearl sugar.
- Bake in the middle of the oven at 225°C (437°F) for about 8-12 minutes, depending on your oven and the size of the buns.
- Once the cinnamon buns are baked, brush them immediately with the syrup (100 milliliters water and 100 grams sugar) while they are still warm.
- Let the buns cool under a kitchen towel.
Notes
- Dough Consistency and Gluten Development: Knead the dough for about 10 minutes to develop a strong gluten network. This ensures that the dough is smooth, elastic, and can be stretched without tearing. Avoid over-kneading, as this can make the dough too tough and difficult to work with.
- Cold Fermentation: Overnight cold fermentation enhances flavor and texture. If you need to speed up the process, let the dough rise at room temperature for 1-2 hours, but note that this may affect flavor and texture.
- Cinnamon Amount: Adjust the amount of cinnamon in the filling based on your taste preference. Start with 50 grams and increase up to 80 grams if you prefer a stronger flavor.
- Cornstarch in Filling: Adding cornstarch to the cinnamon filling helps thicken it and prevent the butter from leaking out during baking. This results in a richer filling and less mess on the baking sheet. If you prefer a less thick filling, you can omit the cornstarch.
- Rolling the Dough: Roll the dough evenly to ensure uniform baking. Lightly flour your rolling pin to prevent sticking.
- Baking Time: Oven temperatures can vary. Start checking your buns at the lower end of the baking time range (8 minutes). The buns should be golden brown and cooked through.
- Syrup Application: Brushing the warm buns with syrup adds sweetness and a shiny finish. Adjust the syrup amount to your taste preference or skip if desired.
- Storage: To keep cinnamon buns fresh, store them in an airtight container or wrap them in plastic wrap. They can be frozen for up to three months. Reheat from frozen or at room temperature before serving.
- Lactose-Free Option: To make the recipe lactose-free, substitute lactose-free milk and butter. Ensure that any vanilla sugar or essence used is also lactose-free.
