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
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Cardamom buns. No icing though.
I’m not into icing either… but this one is delicious 🙂 I hope to share the recipe soon!