Cinnamon Buns

This recipe is published courtesy of Sonny Larsson, who was the House Keeper at the Swedish Church on 6 Harcourt Street, London W1H 4AG. Sonny and his team baked more than 25 000 Cinnamon Buns per year.
Cinnamon Buns



Makes approx. 20 buns


For the dough
1 packet (50g) fresh yeast
1/2 litre milk
150 g butter
1/3 tsp salt
1 dl sugar
1 tbsp ground cardamom
1 small egg
800g wheat flour


For the filling
150g soft butter
1 tbsp vanilla sugar
1 dl granulated sugar
1-2 tbsp ground cinnamon 


For brushing
1 whisked egg
A little milk
Pearl sugar



- Crumble the yeast in to a bowl and stir in a few tablespoons of milk. Melt the butter and mix it together with the rest of the milk. Add the rest of the dough ingredients and knead it in a dough mixer for 10–15 minutes.

- Let the dough rise while covered at room temperature for 30 minutes. Roll out the dough so it is about 3mm thick and 30cm wide.

- Spread the soft butter (for the filling) on top. Mix the sugar, vanilla sugar and cinnamon together, and sprinkle this mixture over the dough.

- Fold the dough double, then cut in to thin strips and twist into knots. 

- Place the buns on a baking sheet and let them rise under a towel for about 60 minutes or until the buns have roughly doubled in size. 

- Beat together the egg and milk and brush the mixture carefully on the buns. Sprinkle pearl sugar on top.

- Bake in the oven (220°C/Gas mark 7) for 7-8 min. Allow to cool on a rack.


Image borrowed from Kungsörnen

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