As we wandered around Krakow, Poland, on our first day there, trying to find a good place for breakfast, we stumbled upon a friendly man who noticed us looking lost. He asked us what we were looking for, and we told him we were on the hunt for some breakie.

At this point, we noticed a sparkle in his eyes. He told us he had tried cinnamon buns from all over Poland and could vouch for a bakery, Kaffe Bageri, just a few blocks away, saying they had the best cinnamon buns in the country. Excited and grateful for his recommendation, we followed his directions to the bakery.

As we walked in, we were immediately hit with the sweet aroma of cinnamon and fresh-brewed coffee. We saw the cinnamon buns on display and knew we had found our breakfast for the day. And we didn’t need to try the rest of the bakeries in Poland to believe that the random guy we met on the street was right.

From that day on, we were obsessed with Swedish cinnamon buns. We even went back to the bakery the next day and ordered a whole box to bring back to our Airbnb. We may have looked like cinnamon-obsessed lunatics, but we didn’t care. It was worth it. I liked them so much that I wanted to try baking them myself, and so, in honour of the Swedish bakery in Poland, here is the Swedish cinnamon bun recipe.

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Ingredients:

• Active dry yeast: 13 g (2.5 tsp), or fresh yeast: 25 g
• Warm milk: 250 ml
• Unsalted butter, melted and cooled: 80 g
• Caster sugar: 40 g
• Egg, beaten: 1
• Salt: 1 tsp
• White flour: 400-500 g
• Ground cardamom: 2 tsp
• Egg: 1

For the Filling:

• Soft butter: 80 g
• Brown sugar: 80 g
• Flour: 1 tsp
• Freshly ground cinnamon: 1 tbsp
• Freshly ground cardamom: 1/2 tsp
• Vanilla sugar: 1/2 tsp

Syrup:

• Golden syrup or light corn syrup: 3 tbsp
• Water: 6 tbsp

Toppings(optional):

• Nibbled/Pearl sugar
• Toasted chopped nuts

How to Make the Best Swedish Cinnamon Buns:

1. In a large mixing bowl, mix together 13 g instant yeast, 250 ml warm milk and whisk together. Cover and leave in a warm place for a few minutes to become bubbly.

2. Add 80 g melted butter, 40 g sugar, and egg, and mix together until combined well.

3. In a separate bowl mix 400 g flour, 1 tsp salt and 2 tsp cardamom.

4. Start adding the flour mixture into the milk mixture bit by bit, mixing with a dough hook or by hand until the dough forms a smooth and soft paste.

5. You may need to add more flour. The dough has to be a bit sticky, but not so much that it sticks to your finger if you poke it.

6.Cover the bowl with a dish towel or plastic wrap and let the dough rest in a warm place for about 30 minutes, or until it has doubled in size.

7. Meanwhile, make the cinnamon filling by mixing together the softened butter, soft brown sugar, flour and spices in a bowl until it forms a smooth mixture.

8. Once the dough has risen, roll it out onto a lightly floured surface into a rectangular shape, about 1/4 inch thick.

9. Spread the filling mixture evenly over the dough, leaving a thin layer around the edges.

10. Roll dough tightly from the long edge, and use a pizza cutter or sharp knife to cut it into even-sized strips and make knots (explained below).

11. Line a baking tray with baking paper and place the cinnamon buns on it, leaving some space in between them to prevent them merging together.

12. Cover with a tea towel and let the buns rest in a warm place for about 30-45 minutes, or until they have risen again.

13. Preheat the oven to 200°C (400°F) and brush the tops of the buns with the beaten egg wash.

14. Bake for 12-15 minutes, or until the buns are golden brown.

15. In a small saucepan, mix together the golden syrup and water to make a sugar syrup, and brush the buns with it while they are still warm and decorate with pearl sugar, nuts or chocolate.

16. Let the buns cool on a wire rack and serve warm.

Enjoy your delicious homemade cinnamon buns, they are perfect with morning coffee or at Christmas with some mulled wine.

How to Make Knots For Your Swedish Cinnamon Buns

Yes, it might be tricky, but you can do it! Start by holding the two corners of the short side of the dough and folding it in half. Use a sharp knife to slice the folded dough into 2 cm wide strips.

Roll the strips of dough into a tight spiral, and then twist this spiral into a knot, tucking the ends under it, and place them on a baking sheet covered with parchment paper. Repeat with the remaining slices.

If this sounds confusing to you, check out the video I made on how to shape Swedish buns.

Helpful tips

1. Make sure your yeast is active. This will ensure that your dough rises properly.
2. Be careful not to overwork the dough. Knead it just enough to bring it together, and let it rest for the recommended time.
3. When spreading the cinnamon filling on the dough, make sure it’s evenly distributed to avoid clumps of cinnamon in some bites and none in others.
4. If you have vegan cinnamon rolls, you can substitute regular milk with plant milk (I like to use almond milk) or any non-dairy milk of your choice.
5. If you don’t want to knead the dough by hand, you can use a https://www.amazon.co.uk/Bosch-MUM58720-Multifunctional-Processor-liters/dp/B01B7HVRC4/ref=sr_1_9?crid=3ETZOC4FUXTMR&keywords=bosch+food+processor&qid=1683583369&sprefix=bosch+%252Caps%252C961&sr=8-9&_encoding=UTF8&tag=mynomaddictio-21&linkCode=ur2&linkId=5b53348b6e1b0541c9c092ba34fbf3a8&camp=1634&creative=6738">Bosch food processorstand mixer with a dough hook attachment.
6. Watch the buns as they bake; they can go dark very quickly. Plus, you may also need to move them around in the oven if they are not baking evenly.
7. Store any leftovers in an airtight container at room temperature for up to a day. To refresh them, you can warm them up in the oven or microwave. If you want to make the dough ahead of time, you can let it rise in the refrigerator overnight. This will slow down the rising process and allow the flavours to develop more fully.
8. Finally, don’t be afraid to experiment with different variations of the recipe, such as adding nuts or raisins to the filling. Swedish cinnamon buns are a classic treat, but there’s always room for creative interpretation.

What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls

1. Shape: Swedish cinnamon buns are typically shaped like a knot or a coil, whereas American cinnamon rolls are rolled into a spiral shape.
2. Size: Swedish cinnamon buns are usually smaller than American cinnamon rolls, typically about the size of a palm.
3. Filling: The filling in Swedish cinnamon buns is usually a mixture of butter, cinnamon, and sugar, while American cinnamon rolls often contain a cream cheese or frosting topping.
4. Spices: Swedish cinnamon buns often include the spice cardamom, which is less commonly used in American cinnamon rolls.
5. Texture: Swedish cinnamon buns have a softer, fluffier texture, while American cinnamon rolls tend to be more doughy and dense.

Enjoy These Tasty Cinnamon Buns

Thank you for following this Swedish cinnamon bun recipe! If you’re interested in exploring more delicious recipes, be sure to check out our recipe page for a wide range of culinary delights from all over the world. Happy baking!