*Actual* cinnamon buns need a bit of love and patience – trust me on this.
First things first, your dough should feel warm, about as warm as a nice bath (75-80°F if you're counting). Mix your flour and yeast carefully – no need to get fancy about it, just make sure everything's well combined.
Now, rolling these beauties is where the magic happens. You want to work the dough like you're smoothing out a tablecloth, nice and even. When you roll it up, think of wrapping a blanket – not too tight, not too loose. Some folks fuss over making them look perfect, but what matters is getting those lovely swirls inside.
The secret to that soft, fluffy texture (the kind that makes you want to sink right into them) is letting the dough take its sweet time to rise. Can't rush this part – the yeast needs to do its work properly.
When you're layering in the filling, be generous but sensible. Too much filling just makes a mess, too little and you'll wish you'd added more.
Been making these for forty years, and I still get a kick out of watching them puff up in the oven. The mark of a proper cinnamon bun isn't how fancy it looks – it's all in that tender, layered middle that pulls apart just right.
Recipe
Cinnamon buns represent the perfect fusion of soft, pillowy dough and aromatic spices, creating a beloved treat that's enjoyed across countless cultures. The process of making these swirled delights involves creating a tender enriched dough that, when baked, yields a texture that's both fluffy and slightly chewy.
The key to exceptional cinnamon buns lies in the balance between the dough's richness and the filling's sweetness. While the process requires patience during the proofing stages, the result is a batch of warm, fragrant rolls that fill the kitchen with an irresistible aroma and deliver pure comfort in every bite.
Ingredients:
- 4 cups all-purpose flour
- 1 cup warm milk
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ⅓ cup butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1 cup brown sugar
- 2 ½ tablespoons ground cinnamon
- ⅓ cup softened butter for filling
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Combine warm milk with yeast and a pinch of sugar, allowing it to bloom for 5 minutes. Mix in melted butter, eggs, and remaining sugar, then gradually incorporate flour and salt to form a soft dough. Knead for 8-10 minutes until smooth, then let rise for 1 hour.
Roll out dough into a rectangle, spread with softened butter, and sprinkle with combined brown sugar and cinnamon. Roll tightly, cut into 12 pieces, place in greased pan, and let rise another 30 minutes. Bake at 375°F for 20-25 minutes until golden brown, then top with glaze made from powdered sugar, milk, and vanilla.
For best outcomes, make sure all ingredients are at room temperature before beginning, as this promotes even mixing and optimal dough development. The dough should be tacky but not sticky; add flour sparingly if needed during kneading.
When rolling the dough, aim for a thickness of about ¼ inch, and make sure to roll tightly to prevent gaps in the spiral. Allow the buns to cool for 5-10 minutes before glazing to prevent the icing from completely melting.
These classic Swedish cinnamon buns, known as "kanelbullar," have been a cornerstone of fika (coffee break) culture since the 1920s. The soft, pillowy dough spirals around a fragrant cinnamon-sugar filling, creating distinct layers that pull apart effortlessly.
While many countries have their own version of the cinnamon roll, the Swedish variety is distinguished by its subtle sweetness, cardamom-scented dough, and the signature pearl sugar topping. These buns became so deeply woven into Swedish culture that they even have their own holiday – October 4th marks National Cinnamon Bun Day, when bakeries across Sweden sell millions of these aromatic pastries.
Conclusion
Pop your thermometer into your warm water – you want it right around 165°F, just the spot where those little yeast fellows wake up and get to work. Mix up your dough using good bread flour – for every cup of butter, you'll need 4 cups of flour. That's what gives these buns their proper texture.
Roll out your dough nice and gentle, spread on that cinnamon-sugar filling, and roll it up snug as a rug. Some folks get all fancy with measuring, but I just eyeball it – you'll get the feel for it.
Now comes the waiting game. Once they're in the oven, resist the urge to keep opening the door (though I still catch myself peeking). Watch through the window as they puff up and turn that lovely shade of golden brown. The kitchen will start smelling like heaven itself.
You'll get it right the first time – there's nothing mysterious about these buns. Just good ingredients, careful hands, and a bit of patience. They're forgiving little things, really.