Sweet baked dough with a delicious cinnamon filling. Read more
Cinnamon buns, or kanelbullar, hail from the the Scandinavian winter wonderland of Sweden, and are so popular that the Swedes celebrate National Cinnamon Bun Day every year on the 4th October.
Light and buttery with a sumptuous swirl of cinnamon running through the middle, there is nothing better than cosying up with a mug of something warm by the fire and tucking into the soft dough.
The warming, almost spicy flavour of the cinnamon really encapsulates Christmas and we think they should be enjoyed at all times of the day! Pop them in the oven whilst you're making yourself a cuppa, wait until they are gloriously golden and then hop back into bed with the Sunday paper - there are some things that just can't be rushed.
Packs of 4
French Wheat Flour (WHEAT) (with added Calcium Carbonate, Iron, Niacin, Thiamin), Water, Butter, (MILK), Sugar, Ground Cinnamon, Yeast, Flour Improver (Ascorbic Acid)
Remove the pastries from the freezer the night before you intend to cook them.
On a lined baking sheet, place the croissants spaced apart (remember they will grow as they prove). Leave to prove at an ambient temperature overnight, until they have doubled in size.
You can roll the cinnamon buns in a sugar syrup mixed with ground cinnamon to really add a touch of decadence- to make the sugar syrup, simply dissolve 300g caster sugar in 150ml water over a low heat, then add the cinnamon.
Once they're ready to bake, pre-heat the oven to 180C.
Gently egg wash each pastry, this will give a lovely shine to the pastries once they are baked.
Bake in the oven for around 12-15 minutes, or until they are golden brown.
Remove from the baking tray onto a wire rack and allow to cool for 5-10 minutes. Then enjoy with a hot cuppa!