It’s Cinnamon Bun Day (4th of October) and I’ve been thinking. Wouldn’t it be nice if everyone made a batch of kanelbullar, organised to meet at a favourite park, took the freshly baked cinnamon buns down to said park and maybe spend a relaxed afternoon with your favourite people who make you laugh?
Keen?
I am. Now if only I’d thought of it a little earlier.
Luckily any day can be Cinnamon Bun Day, you don’t have to wait until the 4th of October to bake these cinnamon sweet bready treats.
Have you tried them? Want to give them a crack?
Cinnamon Buns
250g sourdough starter
1 tsp commercial yeast
675g strong bread flour
250mls milk
200mls water
100g sugar
100g softened butter
1 tsp cardamon
1 1/2 tsp salt
Cinnamon mixture
100g softened butter
100g raw sugar (or brown)
2 tsp cinnamon
Add all dough ingredients together, mix well and then knead until dough is elastic on a lightly floured surface (I use my mixer.)
Dough should be well incorporated and feeling smooth.
Pop the dough back into the mixing bowl and leave to prove for a couple of hours, with a fold or two in between, (or covered and over night.)
On a lightly floured bench, roll the dough out to a rough rectangle, add cinnamon mixture and cut into portions. Twist, roll, decorate in your favourite way then, line on a tray and bake at 190C for approximately 15-20 minutes (depending on the sizes.)
**************
See here for previous cityhippyfarmgirl Cinnamon Bun Days and How To Twist Them
Any day can be Cinnamon Bun Day
cityhippyfarmgirl 
These are so gorgeous, Brydie. You really are an excellent baker. I’d love one or two of these for breakfast right now! xx
LikeLike
I don’t know about being an excellent baker, but I do enjoy making stuff like this! 🙂
LikeLike
To yummy!
LikeLike
Wait, Cinnamon Bun Day is a thing?? I had no idea! I’ve just been to a flea market and had a cinnamon doughnut – surely that counts.
Seriously though Brydie, your buns look amazing and perfect – gourmet bakery quality.
LikeLike
Thanks Saskia, I was pretty happy with these ones. And it mostly definitely is a ‘thing’ thanks to our lovely Scandi countries.
LikeLiked by 1 person
Great recipe thanks Brydie. I love how you have twisted your dough…very clever. They look delicious. Happy Cinnamon Bun Day, if only we could meet you in park!
LikeLike
I’d love that Jane. The twisting thing is tricky, and I have no idea how to describe it…over, under, pull and tuck? I used to have a video on here on how to do it, but it was pulled due to copy right (fair enough).
LikeLike
Golly gosh I will give this a go. But I doubt it will be as good as yours but pretty damn near. My new oven (in our rental) is finally installed after two weeks of issues and the old one not working since our bumper foraged fruit season last Spring.
LikeLike
That’s a long time to have a dodgy oven Zena. Happy baking if you do make them, slap the dough down, drive some of the cinnamon mixture into the middle and then cover it up with more dough, they’ll still taste the same, promise.
LikeLike
Lovely, truly lovely. Now how about a tutorial on your twisting methods? I love the addition of cardamom in the recipe.
LikeLike
How about I do a video Heidi? I did think of it at the time, but hands were covered in sugar and butter, no one to help and words are tricky to describe it….stay tuned 🙂
LikeLike
The twisting is glorious but a girl has to keep some secrets ;). The year has gone SO fast Ms Cityhippyfarmgirl! I remember last years cinnamon bun post like it was yesterday. I had better make these STAT to quell my alarm.
LikeLike
Me too! Where has that year gone Ms Narf?…where??
LikeLiked by 1 person
Not sure but when I find it, I will tear it in half and give you your share back…
LikeLike
done! If we could wind back to April that would be awesome
LikeLiked by 1 person
I have 5 weeks left of my TAFE course and am twitching at the thought. Time for another cup of tea (or glass of wine) methinks! 😉
LikeLike
These buns always make me think of my Swedish family. A little bit happy, a little bit sad. Your buns are absolutely beautiful, they’d make any Swedish grandmother proud! x
LikeLike
Now there’s a lovely compliment Laura. I wonder what the Swedish grandma’s would make of them… 🙂
LikeLike
They would be proud! I’m Swedish and grew up on these. Did you find the recipe in a Swedish book?
LikeLike
Omg. Stop. It.
Actually, funny you should mention it, I made cinnamon buns for a friend’s birthday breakfast a couple of weeks ago. Sooo delicious, but not nearly as delicately twisted as yours ❤️
LikeLike
Damn, I always miss the ‘days’ that are an excuse to bake something yummy! How do you find working with enriched sourdough? I do lots of sourdough bread, but tend to use yeast for brioche and other sweet doughs…
LikeLike
BEAUTIFUL, Brydie. You inspire me to be a baker, seriously, you are amazing. Any leftovers? I’m on my way over. 🙂
LikeLike
Yum! You’ve inspired me to make some of these. Off to wake up the sourdough starter…..
LikeLike
Happy baking Sarah 🙂
LikeLike
How to make without sourdough starter?
LikeLike
Add some extra dried yeast in Kathryn. Another teaspoon should do it. The sourdough starter will give more depth of flavour but without will be totally acceptable as well.
LikeLike
Pingback: Kanelbullar…or how to twist Cinnamon Buns | cityhippyfarmgirl
Pingback: Sticky buns and spices | cityhippyfarmgirl