any day can be Cinnamon Bun Day

skillingsboller

It seems I’d missed the boat again.

Last year after seeing multiple blogs and Instagram pictures from Scandinavian bakers, I was determined to give those twisted cinnamon buns a crack. A whole year zipped by and  before I knew it, my Instagram feed was filled with the twisty kind of buns that I had so longed to make.

My Nordic ship had sailed again.

Damn it.

skillingsboller

Despite being Australian and without any strong Scandinavian heritage to speak of, I still like to imagine that I perhaps could be, (if I screw my eyes up nice and tight.) I’m happy to  mutter words like reindeer, knekkebrod, Marimekko, snow, Moomin’s, northern lights and Figgjo. If I added making cinnamon buns on Cinnamon Bun Day (October 4th) than that pretty much made me half Scandinavian didn’t it?

Well it would have if I had remembered to bake that particular day, (I blame the Aussie heritage for this forgetfulness.) With a pouty lip and crossed arms I mentioned similar words to my favourite pregnant Norweigen goddess. She helpfully reminded me that any day could be Cinnamon Bun Day…and that was good enough for me.

skillingsboller

Cinnamon Buns

(adapted from Morten Schakenda)

250g  sourdough starter

1 tsp commercial yeast

600g strong bread flour

250mls milk

200mls water

100g sugar

100g softened butter

1 tsp cardamon

1 tsp salt

Cinnamon mixture

100g softened butter

100g sugar

2 tsp cinnamon

Add starter, yeast and water together in a bowl. Whisk and leave for an hour or so. Mix remaining ingredients together and then knead until dough is elastic (I use my mixer)  on a lightly floured surface or until well incorporated and dough is smooth. Leave to prove for a couple of hours, with a couple of knock backs in between, or pop dough in a bowl, cover and leave overnight in the fridge. Roll the dough out to a rough rectangle, add cinnamon mixture and then divide rectangle in half. Gently give it a quick roll and then divide the dough into long strips. Have a look at this video on how to roll them.

Bake at 180-190 for 15-20 minutes.

*******

For my regular cardamon buns see here

For my knekkebrod recipe see here

 

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35 thoughts on “any day can be Cinnamon Bun Day

  1. These look delicious. I’ve tried cinnamon buns cooked by Icelandic friends and loved them but when I tried to replicate them from internet recipes I was disappointed – now I see that it was the sourdough starter that was missing. Inspired to have another go.

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    • Hi Andrea, I think most proper recipes would be general yeasty kind, but I think everything tastes better with some sourdough starter in there so a semi compromise for me. Let me know if you do make them, I’d love some feed back 🙂

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  2. Oh dear, there’s every chance I’ll end up tying myself in these! Guess what else is cool about Norway? Last Friday night they had a national knitting night — imagine a whole country sitting down to knit together!

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  3. I am going to be SO far out of the loop by the time that I make them I will be trend setting all over again…there is no way that I am going to start Brunhilda (our 4 oven wood burning stove) before May 2014 so these delicious and most enticing little beauties are going to have to wait till then…”anyone for an iced vo-vo?”…

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  4. Oh Brydie they do look amazing…I hate to ask it, I know of course they’ll be amazing with sourdough starter, but I just can’t wrap my head around getting one happening yet. Any suggestions of how much extra yeast would be needed if I was to attempt them without sourgdough?

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  5. aww, beautiful! i have 4 very wonderful swedish women for besties and they just make the best cinnamon buns… they’re of the same sentiment, any day can be made better with cinnamon buns.

    now i’m enthused to attempt them myself.

    love the clean look of your blog, too – has me thinking of a makeover, and who knows what pip’s course is going to inspire 🙂

    lovely to ‘meet’ you ❤

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  6. Oh these look so pretty! Maybe even too pretty to eat. Maybe. We’re totally obsessed with all things Scandi, too. About six years ago my husband and I spent some time in Denmark and Norway and both agreed we could happily live there. The language barrier *may* have been an issue 😉

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  7. I bet they smell even better than they look too Brydie! And I totally agree that these shouldn’t be limited to just one day but gobbled up all year round 🙂

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  8. ooh I am so behind on your blog! I have been to Lom! A long long time ago, but probably before this baker was there, he looks great and your buns look fabulous as always! Wonderful, I must bake some really soon!!

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