Fika Bristol's Cinnamon Bun Rolls

Swedish cinnamon buns is a classic Swedish bake, served at all cafes and 'fika' parties. Everyone is expected to be able to make them or at least eat a few. 


We've borrowed the recipe below from the talented baker Elin Fry, who owns Fika Bristol, a Swedish bakery in Bristol. Elin says:

"The Cinnamon Rolls are not difficult to make at all, just takes a bit of time as the dough needs to be left to rise twice.  For many Swedes one of the best childhood memories is coming home from school to a kitchen smelling of cinnamon rolls. Then getting to eat a roll whilst is still warm and drink a glass of cold milk with it – heaven!  My daughter once said 'Oh I whish you could eat the smell' when I was baking the rolls."


Fika Bristol's Cinnamon Bun Rolls
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Makes: 20-25 large rolls


50g fresh yeast (or 14g fast-action dried yeast then mix it with the flour)

600ml of full fat milk

200g butter 

0,5 tsp salt

180g sugar

1 tbsp. ground cardamom

1100g Plain flour


200g soft butter

180g sugar

3 tbsp. ground cinnamon 


1 egg                        

100ml of pear sugar or flaked almonds



Warm the milk up a little.

Crumble the yeast in a bowl and add a little of the milk to dissolve the yeast.

Add the rest of the milk along with all the other dry ingredients for the dough, add the soft butter a bit at the time and knead the dough by hand for 15 min or 8 min in a dough mixer.

Let the dough rise while covered for 45-60 minutes.

Mix the filling together and turn the oven on 220C fan oven, 240C conventional (Gas mark 7)

Roll out the dough so it’s approximately 3mm thick and 60 x 30cm. Then spread the filling over the rolled out dough. Roll it to up, from the long side and cut in to 20-25 rolls.

Place the rolls on a baking tray and let them rise under a tea towel for about 45 minutes or until the rolls have roughly doubled in size. 

Beat the egg and brush carefully on the rolls. Sprinkle pearl sugar/flaked almonds on top.

Bake in the oven for 10-15 minutes. Allow to cool on a rack.


Recipe and photo: Elin Fry, Fika Bristol


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