Few things capture the feeling of Swedish fika quite like the smell of freshly baked cinnamon buns. This is a classic, handwritten recipe, cleaned up but with the heart left intact. Grandma Jessie´s recipe is built on feeling rather than exact measurements. Just the way it should be. We believe she is the best cinnamon bun baker in the world!
Cinnamon Buns
Ingredients
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50 g fresh yeast
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5 dl milk (lukewarm)
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100 g butter (melted or soft / lukewarm)
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1 dl sugar
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½ tsp salt
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Approx. 16–17 dl wheat flour
(or until the dough releases from the sides of the bowl and is no longer sticky)
Filling
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Soft, room-temperature butter
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Sugar
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Cinnamon
For brushing
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1 egg
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Pearl sugar
How to make buns:
Dough
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Crumble the yeast into a bowl.
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Heat the milk until lukewarm and dissolve the yeast in the milk.
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Add butter, sugar and salt.
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Gradually work in the flour until the dough:
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releases from the sides of the bowl
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is smooth and not sticky
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Knead the dough until soft and elastic.
First rise
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Let the dough rise for 40 minutes.
Shape the buns
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Roll out the dough.
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Spread with soft butter.
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Sprinkle with sugar and cinnamon.
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Roll up and slice into buns.
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Place the buns on a baking tray.
Second rise
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Let the buns rise on the tray for 30 minutes.
Brushing & baking
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Brush the buns with beaten egg.
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Sprinkle with pearl sugar.
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Bake at 250°C (480°F) until golden
(keep an eye on them – the high temperature means they bake quickly).
Storage & serving
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Cinnamon buns freeze very well.
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Thaw at room temperature or gently reheat in the microwave.
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Best served slightly warm, with coffee or tea and good company.
A little fika note 💛
This is a recipe where feeling the dough matters more than exact measurements. When the dough releases from the bowl and feels smooth, it’s ready.