Today, October 4, is Cinnamon Bun Day, or Kanelbullens dag in Sweden.
And what better way to celebrate than with cinnamon rolls?
This was actually my first time baking cinnamon buns quite like these. The recipe uses an interesting technique: a cooked flour-and-liquid starter, similar to tangzhong, which is supposed to make the dough exceptionally soft and fluffy.
The dough is enriched, the filling is generously buttery and cinnamon-sweet, and everything is finished with cream cheese frosting.
I was curious about the technique, but the result exceeded my expectations. They were delicious!
Soft, fluffy, rich, and with that wonderful combination of cinnamon and creamy frosting. Definitely a recipe worth keeping.
Cinnamon Bun Day was first celebrated in Sweden in 1999, and I think it is a lovely little tradition. After all, we don’t really need a special reason to bake something delicious, but having one certainly doesn’t hurt.
Now I am wondering what other variations of cinnamon buns I should try next!
Happy Cinnamon Bun Day! 🧡
Ilze
Discover more from a day in the life of a latvian mom
Subscribe to get the latest posts sent to your email.
Cardamom buns. No icing though.
I’m not into icing either… but this one is delicious 🙂 I hope to share the recipe soon!
They look delicious. Cream cheese frosting is my favorite. Back when I baked for the family I made doughnuts and put cream cheese frosting on them.
Do you make cream cheese frosting yourself? Is so, can you share the recipe, please?
I think the way I make it is like most everyone else does.
I rarely follow recipes.
1 Large package of cream cheese
1/2 cup butter, set out until softened
2 teaspoons vanilla extract
Add powdered sugar until right consistency is reached.
Thank you for the recipe! Cream cheese icing was something I tried for the very first time today. We don’t really have it in any of our Latvian cuisine recipes, so I had no experience making it before. 🙂
Mm delicious! Not diabetic friendly, bummer. It’s interesting that Sweden’s holiday is in Latvia? 😊
Oh, no… it’s me who likes to bring all sorts of holidays into our lives 🙂 except Halloween 😀
Yum 😋
Man loti garso kanelu bulcinas bet manas nak no pacinas go varu tikka atri uzcept.
🙂 ja manas būtu no paciņas, es ēstu katru dienu 🙂
They look amazing! Happy Cinnamon Roll Day!
(I tried to comment this morning, but I can’t see my comment. If it turns up, my apologize.)
Thank you for commenting! Nothing from morning!
I love a cinnamon roll bun, but have never heard of a day to celebrate it! I guess people do not need much reason to make up a celebration of something.
Honestly, I think cinnamon rolls are worth celebrating any day!
My mouth is watering!
I wish I had few more 🙂
These look so good!!
They were too good! I now try to forget the recipe so I don’t need to bake them again 🙂
These cinnamon rolls look absolutely heavenly, Ilze! Using a tangzhong cooked starter really is the secret to getting that incredibly soft, bakery-style pull-apart texture! I loved reading your exchange with Mags Win and seeing her share that cream cheese frosting recipe—it’s always so neat discovering new culinary traditions from other regions. I also smiled at your reply to John and Suzassippi; having a delicious reason like Cinnamon Bun Day to bake something special makes the whole week brighter. Thanks for sharing this beautiful recipe success!
Thank you for your comment 🙂 If you have craem cheese recipe to share – please do 🙂
Of course I will. ☺️☺️
Thank you 🙂