Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Swedish Cinnamandem Buns

by Big Zuu from Big Zuu’s Big Eats

These Swedish Cinnamandem Buns, as featured on Big Zuu's Big Eats, are a quick and easy take on the classic Scandi treat, made using shop-bought pastry, cardamom, and plenty of cinnamon.

Introduction

We needed to give Maya Jama the VIP treatment, so we knew a Swedish-inspired fika would take her back to her childhood in Sweden. Seeing these at the shops, I’ve always wondered how to make them. Can’t lie, it’s proppa long so we made a shortcut recipe that is just as good. Hang tight shop-bought pastry.

Read more Read less

Ingredients

60g caster sugar
1 tbsp ground cinnamon
½ tsp ground cardamom
pinch of salt
350g roll ready-made chilled croissant dough
3 tbsp golden syrup
2 tbsp pearl sugar

Essential kit

You will need: a 6-hole deep muffin tin.

Method

Preheat the oven to 200˚C/180˚C fan/Gas 6. Grease a 6-hole deep muffin tin lightly with vegetable oil.

Mix the caster sugar with the cinnamon, cardamom and salt in a bowl and set aside.

Unroll the croissant dough and remove the pieces on either end so you have 4 triangles in a rectangular sheet. (Use the leftover pieces of dough to make the Old Skl Cheese ’n’ Tomato Pastries on page 38 of Big Zuu’s Big Eats.)

Scatter the spiced sugar evenly over the sheet of dough, then roll up the short end to form a thick log. Trim the uneven edges off, then cut into 6 even pieces. Place the rolls carefully in the muffin tin and bake for 20 minutes until risen and golden.

Take the buns out of the oven and carefully remove them from the muffin tin while still hot to prevent sticking.

Heat the golden syrup in a pan over a gentle heat and brush over the buns to glaze them. Sprinkle with the pearl sugar and serve still warm.

More Sweet thing Recipes


View all

The Finch Bakery Carrot Cake

by Lauren and Rachel Finch from Finch Bakery

Pumpkin Spice Cookies

by Lauren and Rachel Finch from Finch Bakery

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week