It's National Cinnabun Month!

It's National Cinnabun Month!

Every year in October (4th October), the Swedes and Danish celebrate National Cinnamon Bun Day. Cafes, restaurants, and convenience stores across the country will all sell a variety of the spiced buns, much to the populations delight! 

The holiday was invented in 1999 by the Home Baking Council (Hembakningsrådet), a club of baking ingredient producers now run by Danish sugar company Dansukker. The company wanted to create a baking tradition in honour of its 40th anniversary.


Cinnabuns are always clear favourites! I always start craving them once the weather gets a little cooler and the evenings darker.
There is nothing as ‘hyggeligt’ as snuggling up under a blanket with a cup of coffee and a freshly baked cinnabun.

For the recipe below we've kept them simple and traditional, and drizzled with a simple sugar icing, but you could also be a little more adventurous and sprinkle with a little icing sugar and freeze-dried fruit or (as we Scandis love to do) a little liquorice powder.

(make approximately 18)

3dl milk
50g fresh yeast (20g dried yeast)
3 eggs
2tsp ground cinnamon
2tsp ground cardamon
100g sugar
½ tbsp salt
200g butter (melted)
Approx. 700g flour

  • Heat the milk and stir in the yeast till it’s fully dissolved.
  • Add egg, butter, cinnamon and cardamon and continue to stir.
  • Add half of the flour, sugar and salt to the mixture and stir till it’s fully mixed together.
  • Now add the remaining flour, until the dough is smooth and even. Knead the dough for a few minutes and then leave to rest for approximately 20-30min, or until the dough has doubled in size. 
  • While the dough is resting, make your butter and cinnamon filling.

Remonce Cinnamon Filling:
200g butter
1.5 tbsp ground cinnamon
150g brown sugar

  • Make sure the butter is a little soft (not melted), then mix all the ingredients together until smooth.

  • When the dough has rested, roll it gently into a large square.
  • Smear the remonce all over the square in a thin and even layer.
  • Roll the dough and cut it into smaller pieces, placing the pieces on a baking tray (or in a baking tin) with the ‘roll’ up.
  • Carefully brush the rolls with beated egg and bake 15-20min at 170 degrees.

If you bake them in a tin, they will all stick together. That’s ok! They are suppose to. once they cool, you can easily separate them into individual pieces.

Once the buns are cool, drizzle with simple sugar icing.
Yum yum yum… 😉


Leave a comment