I hope you had a great start into 2018! All that fun partying!
Have you like me experienced the urge to give yourself a break from all the celebrating and wining and dining, could be you might have missed the mark! The time before Christmas until New Years seems to have only one purpose. FOOD ...

I don't want to suggest it should be different, I love celebrating really and nothing makes me more happy than to prepare meals and to host but maybe if I tried a little more discipline? less indulgence ... but I end up always hoping next year I I get a chance on that. When my fridge is empty, I swear,  all it will see for a few weeks is ingredients for green juices and that's it. Good resolutions for the new year come in handy, some to be kept and some just for the fun of anouncing them. Agreed? Hard to believe a year has gone by and I still haven't started with the resolutions of the past year!? What are your thoughts on this? I am still not fitter, still not .... anything at all I actually hoped I could claim as accomplished? Well lets bet on the new year, with the yet not tinted resume!
More amazing recipes will come for sure on our blog, more dedication to make them look nice and detailed for you to want to try them!


Our trip to Sweden has been a long time ago but I can still remember the taste of kanelbullar, so another tick on my list of recipes I wanted to try and I am sure I will keep making these yeasty, yummy, warm butter and cinnamon treats more often! Nothing like fresh baked buns like these. They are comfort food to a level that is far beyond words. Close your eyes and let the mind unlock those chambers of childhood memories.

cinnamon buns doubledippingblog
a walk

This walk of 1 and a half hours is our favorite. The fir trees tower meters over us and shelter from wind and sun all year round. We had lots of snow this time to call this a real winter wonderland, and often we are all by ourselves out here.

cinnamon buns

Print recipe

Preparation Time about 2 hours 15 minutes
Oven Temperature 200°C | 425°F
Rising time 1 ½  + 1 hour

You Need

For the buns
250 ml warm milk
100 g butter
500g flour
1 tsp. kosher salt
50g fine sugar
7g dry yeast
1 egg

75g soft butter, at room temperature
50 g caster sugar
2 tsp. ground cinnamon
1 tsp. ground cardamom

1 egg yolk
2 tbsp. milk
1 tbsp. fine sugar
sugar nibs

Heat the milk and the butter in a small pan max 50°C – when butter is melted remove from the stove.
In the bowl of your stand up mixer with the paddle attachment mix/air the flour, salt, sugar and yeast. Add the tepid milk-butter and the egg while mixing at low speed. Increase the speed to medium and let the machine do the kneading for about 8 minutes. Transfer the dough to the slightly oiled (vegetable oil) bowl, cover with a kitchen towel and let rise until doubled in size on a warm place, that takes up to 1 ½ hours. I use the rise setting of my oven and 30°C temperature.
Mix the ingredients for the filling in a separate bowl. Transfer the risen dough to a flour dusted work surface; roll out a square (50x40 cm). Spread the filling/spiced butter all over the rectangle of dough; fold in from top down to middle, and from bottom to middle up. Cut with a knife first a 2 cm strip from the right side, then split down a 1 cm strip - not all the way to the top. Twist both legs of your shape 5 times to the outside, hold the dough where the ends are still attached and twist the strips to a knot over your fingers. Set the knotted bowl of dough on a baking sheet lined with parchment, loose ends down. Place them leaving fair amount of space to each other to rise and double in size for the second time, covered again with a kitchen towel and for 30-60 minutes. Preheat the oven to 200°C. Brush them with the glaze and sprinkle over the sugar nibs. Bake the kanelbullar for 12 -14 minutes. Let cool on a wire rack.