Cinnamon bun day


This Friday is Cinnamon bun day. Or ‘Kanel snegle’ (Cinnamon Snails) as we say in Danish. So, I thought I would get a heads start and try them out. I did however make them like the English do (attached to each other in a baking tray) and not as individual buns as they normally are in Scandinavia.

They turned out pretty well though, so here’s the recipe I used (Originally from here, but with my own tweaks – As in no prunes and leaving out orange, which are both not very scandinavian ways of making cinnamon buns. And slightly more simplified perhaps).

You need: 

500 g of white flour

50g of brown sugar

1tbs salt

1 1/2 tbs dried yeast

75g butter

– Mix all the dry ingredients together in a bowl. Add the softened butter, and work it into the dry mixture as much as possible. Make a little well in the middle, and add the ‘wet’ ingredients:

200ml milk

1 egg

Mix it all well together with your hands. It needs a lot of work this dough (consider it a workout before the treat), until it’s completely smooth and soft. I then left it to rise for approx. 45 minutes, while making the filling;

Approx 100g brown sugar

1 1/2 tbs ground cinnamon (I put more, about 2-3 tbs as I like them a little spicy and not just sweet)

100g soft butter

Mix it all together to a paste.

When the dough is ready, roll it out into a square, the thickness not much more than what compares to the thickness of a pound coin. Spread the filling evenly over the dough, and then roll it up from the long side of the dough square. Cut it into 12-14 equal sizes, and place them side by side (but not squashed) in a baking tray lined with baking paper.

Leave them to stand for another hour (or 1.5 for the patient ones). Warm up the oven to 180 degrees (gasmark 6, but it varies so be careful).  Pensel the buns with one egg, and cook them for 10 minutes, turn turn down the heat to approx. 160 and cook them for another 20 min. The time will probably vary depending on your owen though, so only guidelines. Mine took only 25 minutes in total, and could have done with a little less time at the high level.

Use glacing sugar to make the stringy sugary patterns on top, and Voila! Danish/English cinnamon bun fusion. Granted, they do take a bit of time, but they are so worth it. Happy bun day!

Screen shot 2013-10-02 at 18.21.02



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