Every year in October (4th October), the Swedes and Danish celebrate National Cinnamon Bun Day. Cafes, restaurants, and convenience stores across the country will all sell a variety of the spiced buns, much to the populations delight!
The holiday was invented in 1999 by the Home Baking Council (Hembakningsrådet), a club of baking ingredient producers now run by Danish sugar company Dansukker. The company wanted to create a baking tradition in honour of its 40th anniversary.
Cinnabuns are always clear favourites! I always start craving them once the weather gets a little cooler and the evenings darker.
There is nothing as ‘hyggeligt’ as snuggling up under a blanket with a cup of coffee and a freshly baked cinnabun.
For the recipe below we've kept them simple and traditional, and drizzled with a simple sugar icing, but you could also be a little more adventurous and sprinkle with a little icing sugar and freeze-dried fruit or (as we Scandis love to do) a little liquorice powder.
(make approximately 18)
50g fresh yeast (20g dried yeast)
2tsp ground cinnamon
2tsp ground cardamon
½ tbsp salt
200g butter (melted)
Approx. 700g flour
Remonce Cinnamon Filling:
1.5 tbsp ground cinnamon
150g brown sugar
If you bake them in a tin, they will all stick together. That’s ok! They are suppose to. once they cool, you can easily separate them into individual pieces.
Once the buns are cool, drizzle with simple sugar icing.
Yum yum yum… 😉