29/06/2022

Demmler's Sunday Cake: Cinnamon buns

Rezeipte, Baking

Sunday cosiness sets in when the scent of fresh cinnamon buns fills the whole flat. Mmh. Delicious.

FOR THE DOUGH
270 ml milk
60 g butter
500 g flour
50 g sugar
1 sachet vanilla sugar
1 pinch of salt
½ cube fresh yeast
some butter for the mould
some flour for the dough

FOR THE FILLING
100 g soft butter
70 g sugar
2 - 3 tsp cinnamon

FOR THE GLASS
70 g cream cheese
1 tbsp soft butter
1 tbsp (heaped) icing sugar

PREPARATION
Heat the milk with the butter in a saucepan, melting the butter. Mix the flour with the sugar, vanilla sugar and salt in a bowl, crumble in the yeast. Add lukewarm milk and knead for 5 minutes with the dough hooks until a smooth dough forms. Cover and leave to rest for approx. 2 hours.

Knead the dough on a lightly floured work surface and roll out into a rectangle (approx. 40 x 30 cm). For the filling, beat soft butter, add sugar and cinnamon. Spread a thin layer of cinnamon butter on the rectangle. Roll up from the long side.

Cut approx. 10 slices with a sharp knife. Place individual slices in the mould. Cover and leave to rest for 30 minutes. Preheat the oven to 180 degrees (convection oven: 160 degrees). Bake for approx. 25 minutes. Leave to cool slightly.

For the glaze, whisk all the ingredients together and spread thinly on the lukewarm cinnamon buns.

Where do cinnamon buns actually come from?

To be honest, the history of the cinnamon bun is still rather unexplored. However, the origin lies in Sweden, where it is said to have been invented in the 1920s. However, it only really became popular in the post-war years. So popular, in fact, that Cinnamon Bun Day is celebrated in Sweden every year on 4 October!

In Sweden, by the way, the cinnamon bun is called: Kanelbullen - but not only in Sweden, but in all of Scandinavia (as well as in Germany) the cinnamon bun has cult status in the meantime, and so in Denmark in 2013/14 a maximum limit set by the European Union for coumarin in cinnamon led to excited discussions, which could only be settled at the end of 2014 by recognising the cinnamon bun as a traditional baked good and thus allowing higher limits to apply.

For this reason, you can continue to enjoy the cinnamon bun as it is traditionally baked & if you like the recipe, just save it for later or leave a comment.