The Queen’s Kitchen


Swedish Cinnamon Buns October 2, 2005

Filed under: Swedish — Carrie @ 5:14 pm

This is a Swedish recipe, translated into “American.” I am only posting it because I was asked to. It was hard to come up with exact measures and I do a lot of “adding till it feels right” so if you don’t have any experience baking bread you might not want to attempt this.

Makes 24 buns

1/3 cup butter or baking margarine
250 ml milk (use the metric side of your measuring cup)
1/2 tsp salt
1/2 cup sugar
about 3 cups of flour
2 1/4 teaspoons yeast (or one envelope)

cinnamon and sugar mixture
one beaten egg


Mix sugar, salt and yeast in a large mixing bowl. In the meantime, melt the butter over low heat in a small saucepan. After it is melted, add in the milk and let it heat up until it is a little more than lukewarm (it shouldn’t burn your finger if you stick your finger in it).

Mix the warm milk mixture with the sugar mixture and let stand about 5-10 minutes to activate the yeast.

Slowly add the flour to the milk/sugar mixture Once it is thick enough to be kneaded, turn out on the counter and keep kneading in flour until you have a soft dough, non-sticky dough. Don’t over do the flour or you’ll get tough buns.

Form dough into a ball and put back in bowl. Cover with a damp dishcloth and set in a warm place for about a half hour. I usually turn my oven onto about 300F and let it sit on the stove.

After rising, punch dough down and knead again. Divide dough into two balls. Return one to the bowl and roll the other out into a large, thin rectangle.

Completely butter the dough rectangle, the sprinkle with a cinnamon/sugar mixture.

Fold the rectangle in half,

then cut the dough into 1/2 inch strips.

Take each strip and twist it,

then bring the ends together to make a circle, and kind of tuck the ends up by each other.

Put the twisted little buns on a foil lined baking sheet and cover with a damp dishcloth. Let them rise at least a half hour. Repeat with the other ball of dough.

Turn the oven up to 450F. After the twists have risen at least a half hour, beat an egg and brush the egg over the top of each bun. The Swedes would normally sprinkle them with “pearl sugar” now, but since we don’t have such a thing here in the US, I sprinkle them with more cinnamon and sugar.

Put the try in the 450F oven and let bake for five minutes.

Enjoy! They are best served warm, though you can easily warm them up in the micro for about 15 seconds.