The Native: Kanelbullens Dag and How to Make Cinnamon Rolls

2011-10-01. Published in Hands-on Guides
by Nils Pasi

October the 4th has, since 1999, been known as 'Kanelbullens Dag' in Sweden. Directly translated into English, it would be 'The Cinnamon roll's Day,' and, hardly surprisingly, we celebrate that day by eating cinnamon rolls. Now, we're currently in March, which is a long way from October, but I'm thinking that it wouldn't be fair leave out everyone who happens to come to Sweden during the spring and only stay for six months. So, in today's article, I thought I would share with you a wonderful recipe for this delishous, typically Swedish bun. You can also see me make some on the second episode of the Wonder Chef, now available on YouTube.

Ingredients (48 cinnamon rolls)

The dough
50g yeast
100-150g butter
1/2l milk
1dl sugar
1tsp salt
1,5l flour

The filling


  • Start by crumbling up the yeast in a bowl.

  • Place the butter in a saucepan and let it melt on the oven. When the butter has melted, add the milk to the saucepan and let it blend with the butter. When the mixture reaches 37 degrees centigrade, it is time to pour it into the bowl with the yeast. It is however very important that the mixture is around 37C, as it will kill the yeast and prevent the dough from rising if it is too hot. Stir carefully until all the yeast has been disolved.

  • Add the flour and suger. Add the salt last, as it may affect the yeast negativly. Mix it well, preferably with an electric mixer. When done, cover the bowl with a kitchen towel and let the dough rest for approximately 30 minutes, or until it has risen to twice its original size.

  • Spread some flour onto the work area, so as to prevent the dough from sticking when you roll it out later. Pour the dough onto the work area. Divide it into two parts, and put one to the side.

  • It is time roll out the dough. Take one of the halves and kneed the dough if necessary. When you roll it out, it is important to aim for a rectangular shape, as the buns will otherwise be too large.

  • Spread some butter onto the rolled out dough. Add suger and cinnamon. It is difficult to say how much you should add. If you like it sweet, add lots of suger, and if you like the taste of cinnamon, add lots of cinnamon. If you hate cinnamon and find lemon just about sweet enough for your taste, I recommend trying another recipe.

  • Roll the dough into a roll and divide it in half. Continue dividing until you have 24 buns.

  • Place 24 forms on a baking tray. Place the buns in the forms and cover with a kitchen towel. Set your oven to 250 degrees centrigrade. While you wait for the oven to get warm, attend to the other half of the dough, following the same steps as with the first half.

  • When the oven has reached 250 degrees centrigrade, plave an egg in a bowl and quickly whip the white and yellow together. Use a kitchen brush to carefully spread the egg evenly on top of the buns.

  • Place the bakingtray in the middle of the oven and let it bake for 5-10 minutes. When done, take out the cinnamon buns and put them on the oven grill to cool down.

Hoppas det smakar! (Eng.: Hope it tastes good!).

If you have any recipies you would like to share, or have questions about Swedish food and recipes, please write about it in ourforums.

/Nils, team 2010-2011