As a Swede, I can say that I had never tried the buns with icing until I came to the U.S. We really don't make them that way too often. The most classic way is the ones he made with the pearl sugar and I swear, those ones fresh out of the oven with a glass of milk are basically the best things ever.
Do not put them on muffin plates! They can't expand properly and gains height instead which is not that nice. Here in Sweden we lay them on a big plate and give them room so they can expand and grow in both height and width, that way they gain that delicious moistening middle that we Swedes love. And def. no icing. So if you want the Swedish way, this is it, still loved the video :)
Thank you so much for this recipe! My mum used to bake these when I was in my teens. I never knew it was a swedish recipe. Every now and then she would start mixing the ingredients while I was getting ready to go to the school. Those days, at mid morning break, I would ride my moped home with a school friend on the back and we would have a bun or 2 with brazilian style filtered coffee. My mum past away when I was 18 and I never had a chance to learn how to bake it until now. These is exactly the same recipe she would delight us with, except for the cardamon, which we don't find as easily in Brazil. Going to bake it tomorrow for breakfast. Surely it will bring me some absolutely lovely memories, can't wait.
Im from Sweden and I always grew up by doing this: they get more fluffy and bigger if u let them rise 40 min after you put them in the tins whit the cinnamon mix, then put the egg and perl sugar on top and in to the oven:)
YUMMM!!! Maybe the fifth time I've been watching this, but I just looove the way you talk and bake.. OMG "cause every time you don't a fairy dies"- legit!!
I always let my rolls have a second rise before I put them in the oven. They became so fluffy that way. I've also found it more saucy (which is how I personally like my cinnamon filling) to melt the filling butter and make sure the dough is nicely saturated. Then I add my cinnamon sugar mixture. The insides don't dry out so much then!
OMG!! is all can say! I have tried so many cinnamon roll/bun recipes out there and none of them,not none of them can even come close to measuring up to this one. I LOVE THEM! My family love them!
We swedes bake and eat these buns a lot.. we also do the same buns but alternate the filling and then call them vanillabuns. Instead of having cinnamon you use a filling of..200 gram butter, 1,5 dl crystal sugar and 1/2 dl vanilla sugar. You really should try that too cos it is delicious.
infusing the milk/butter mixture with a pinch of saffron before adding it to the dry ingredients gives this such a great flavour above the already amazing flavour and gives it a deeper colour!
Tried your recipe innumerable times, the end product is sublime, thank you for sharing the recipe. In conclusion : your positive attitude combined with swedish cinnamon buns equal inspiration!
Thank u for the recipe it turns so good at this time, so I had trouble with the dough rising so i use the "proof box" method in the oven and it worked great! (Turn the oven on to about 150-200 degrees, put a pot of boiling water in the oven, then the bowl with the dough and make sure it's covered with a cloth, then turn off the oven and shut the door. The dough rises much faster this way) And I did do a second rise after the rolls were in the pan.
I found this recipe of yours back on 12/19/2014, i made them for Christmas as our family recipe had been lost. These taste and look EXACTLY like the ones I grew up with. I printed it out this time, so I don't lose it! Heya Heya Heya Donal, Väldigt bra!
In Finland we have this thing called " Korvapuusti". Its basically same but we add a pinch of melancholy and for the dessert a lot of domestic violence.
Love seeing a recipe with "swedish" in the title that actually is a recipe of how we make it in Sweden. This is spot on how I've made them my entire life (except we actually have bun liners of paper especially for cinnamon buns. Like muffin liners but wider and shorter) with pearl sugar. The other ones look good too with the iceing... American cinnamon rolls?
I just noticed your fish chart in the background. What a great way to remember different types of fish. Especially when you're in a foreign fish market. Oh, yea, nice buns!
i have been trying to make cinnamon rolls for the last 2 years and i can proudly say that it finally turned out delicious-- and its all thanks to DONAL :) thaaank you xxxx going to be making these on a regular basis wohoo
Ive seriously never smiled this long, your so entertaining god and now im done with my cinnamon buns that actually never thought i would do great, THANKS
I just recently started to fall in love with baking. I tried your recipe and it was the first time I was working with yeast. They turned out great and were so delicious, my dad couldn't stop eating them. Thank you for the great recipe. :)
omg i made these for the first time two weeks ago, i made a lot more than i was expecting so i gave them away, and EVERYONE loved them!! not one was wasted or thrown away :)
Lived in both Norge and Sverige for years, but I have to tell you I like my mother's cinnamon rolls the best. I always spread melted butter, brown sugar and cinnamon on the dough prior to rolling the "log" up and cutting the rolls. We use a round baking pan and when you take them out of the oven, you turn them onto a serving tray or dish and the caramel oozes down the sides. The BEST! I'm not a fan of the frosted cinnamon rolls. I do miss the Perlesukker , but can order that here in the US. Being married to a Viking, from Norge, I bake boller, skolebrød, kneippbrød, rundstykker, etc....so bake a lot. I am going to try this version and see how I like it. I will let you know. :) Crossing fingers!!
I also NEVER punch dough down. The yeast/gluten works to expand the dough, why punch it down and then rise again? (I rise twice, even when using quick rise yeast).
Hi Donal! You are a pleasure to watch, so refreshing! I've made those buns, they turned out brilliant! Absolutely to die for! Next time I'd switch it to the French side and use thick custard (crème pâtissière) and dark chocolate bits. I was thinking on a savoury version with cheese. I'll have to work on that one. I just think yours is a fantastic base for many other recipes. Thanks a lot for sharing, I'm looking forward your next recipes! Cheers!
Hi Donal, could you do a video about tips and trick to knead a bread dough? I tend to over knead my bread dough, either if i knead it by hand or mixer. Please... (Also how to properly store homemade bread so that it doesn't get dry and tough). Thnx ;-))
Slice bread, when you can after baking, then put in small ziplok freezer bags and put in the freezer until needed. Sometimes, the slices stick together, so, separate them with a table knife or spatula. It might take two rounds in the toaster to get them toasty.
Really love all your recipes!! I use to dread about cooking in my school but seeing you so enthusiastic about cooking maked me think that cooking is actually very fun haha!
I lived in Finland a while back and always loved eating cinnamon rolls. They call them puula. I tried my first cinnamon bun recipe some time ago hoping to recreate the same puula experience but was disappointed. It was too sugary and lacking in kick. I had another go yesterday with this recipe and I swear I was in 🇫🇮 again eating puula on the dock at cafe regatta / in my apartment (gotten from S-markt). I knew I had found that kick the moment I opened the pack of cardamom. The aroma blew my sock off. Bless India! And Donal, you rock!!!
I would agree with putting them away for a second rising after you've put them on the tray. And, of course, always enjoy your buns with a glass of milk and you'll be laughing. :-)
Definitely gonna try this! Ingredients are so simple and doesn't require a stand mixer! Do more of these easy recipes! Gonna go get the ingredients now and will do it maybe tmr or tonight!
It did looked like yours! So I'm assuming it should taste the same haha the sides became kinda hard/crispy. My cousin didn't liked that but it became soft like bread overnight! Love it! Thanks for the recipe :) could you do a garden tour if you don't mind showing off? I love gardening as much as cooking/baking :)
Tried them and they turned out excellent .Got loads of buns out of the mixture you gave Donal . I made one half of the dough mixture with the cinnamon filling as instructed . But used the other half of the dough to make Pineapple and coconut buns . Just replace the Cinnamon filling ingredients with a jar of Pineapple Preserve or Jam spread over the dough the cooking process will then intensify the pineapple taste. When cooked add some coconut cream powder to the icing sugar as a topping .
This takes me back to when I was young. I loved making these and I'm happy to see that someone actually got it very accurate. Keep up the good work and now I really want to make them myself!
Was in Stockholm a few weeks ago and had these, they're incredible... The pearl sugar really makes them! Was just wondering if you had a recipe for Kladdkaka, the Swedish sticky chocolate cake which is even better
Tomás Quinn here you go:www.donalskehan.com/2012/10/swedish-chocolate-dream-cake/ each layer is tasty on its own - don't need to make the entire cake :)
This looks absolutely amazing! My friend sometimes brings Swedish cinnamon buns to school and I always wanted to know how to bake them! They are sooo delicious and I just cannot wait to try this recipe out :)
I made this yesterday. Man it was so easy just like you said and was absolutely delicious. Coming from a country where 85% of the worlds cinnamon is made I had no problem with sending 5 of them down in one go. :) Thanx for the video mate. I'm gonna try one of your irish food coz I love irish food. If you get a chance please do a Sri Lankan dish too. Cheers.
This is the best recipe ever, the cardemon is so good in it. I first made it without but i really missed something in it, and it was the cardemon. So thank you for this awesome video, my family and friends love the buns :D
Oh I am so glad that I found your channel through the SORTED food guys! It is so much fun to watch you cook (you're quite hilarious). You just gained a new subscriber, and I can't wait to try this recipe! xx
I made these and they turned out well. My family loved them. I wanted to give some to my friends to try but my children wanted to keep them all to themselves...that's how good the buns were. Thanks.
Donal,I watch you every day. You are the best in cooking. I am from Croatia. Why do you not do patties zucchini? They are so delicious! If you do not know a recepe,ask me!
Donal is it possible to make these buns ahead of time and then bake them first thing in the morning? If so, how do you store the dough so they're ready to go? Love your channel!
Loved this video, reminded me of when I used to do them with my grandma as a child :) although there were some differences, dry yeast for example isn't used that often in Sweden and I personally don't use cardamom. Also, I spread butter on the dough and then sprinkle cinnamon and sugar (my mum sometimes use white (?) syrup to make it juicer - I don't like it though) and let them rest for another 45ish minutes after putting them in the tray before baking them (adds a lot to the texture) :)
Hi, great video, will definitely try it. I have one question though: Can I prepare them in the evening and let them "wait" in the fridge until the morning so I can bake them fast and fresh?
Well you should be able to let them rest for the night in the fridge, but using dried yeast I am not sure. In Sweden it's common to use fresh yeast and not dried. But if you are used to bake bread and let your dough rise in the fridge you should give it a try! If they havn't rised over night they will if you leave the dough in room temperature, if worst scenario. 😄 Good luck with your swedish cinnamonbuns! And make sure to use cold ingredients.
I would love to se you do the Semlor. Its buns with whipped cream and this almond paste kind of thing. And its pretty coll they've been popular since the 1500- century :)
Where where you when i lived in Ireland? 🙂 Parts of my home town, Gothenburg, are known for cafés with humongous cinnamon buns. The size of a normal dinner plate. If you ever visit, find your way to ”Haga”.
I tried the recipe, but I didn't cut the dough in pieces. I just spreaded the filling, rolled it up and put in into a loaftin and baked it like a bread. It worked out great! You can slice the "bread" and toast the slices so they taste like freshly baked even a few days later. And the cardamom really makes it, Donal! :-)
he's my kind of pastry chef, he's hahaha funny, adorably cute, has a Sean Connery accent and can bake deliciously even though i couldn't taste it. love him! lol
OMG i tried this yesterday and it turn out perfect. My whole family was enjoying eating this delice. What is more nice is that my mom says she is proud of me. Please guys sub to his chanel. .
When it comes to the buns he do in the round form we often use the icing of pouder sugar/water but also vanilla cream applied in thin ringles on top. It should also be pearl sugar on top of each bun in that one.
I'm gonna have to make these soon. In Norway, you can also see cardamom buns (basically same recipe, sans the cinnamon/butter spread, and baked as round blobs rather than rolls) in every single supermarket. Not quite as delicious, but very good.
Sally Ammar You can leave it overnight if you leave it in the fridge (not on the counter!) but you still still need it to come to room temperature the next day!
I'm swedish and this is the first Recife for swedish cinnamon buns I've ever seen be correct. I would use less egg and no icing though. And if you twist the buns instead of swirl them they taste a lot better, they may not be as pretty but you get a better mix of dough and filling! Absolutely delicious
i'm gonna have to try this one. feels like eating some sweet buns. was just wondering though, will it benefit a second rise? and btw congratulations on your engagement! :D
your videos are JUST AWESOME :D 2 months ago i discovered your channel and i made your apple crumble cake, singapoore noodles and these cinnamon buns .. every recipe was just AWESOME :D my family liked the buns also, so next day i made baked it again :D thaaaank you so much :) btw I'm from Austria :)
Kanelbulle (cinnamon bun)❤❤❤ Summer memories!!! Sitting outside with a bun and a glass of milk...😍 You have right! They are everywere. In the supermarkets, petrol stations, cafes, train stations... We don't even think about it because it is so natural for us!😊 we actually have "the cinnamon bun day"😋😂❤ (4 october) What!!! Don't you have pearl sugar in other countries!?!?😱 Love your channel. I love to listen to you, you make me laugh😄 tip: next time you visit Sweden you should have a "meet and greet"/ public outside cooking show 😃😇😊👌👍
I was wondering, is the flour sieved? Just asking because it'll affect measurements probably. Also, could you add some vanilla essence to this, or wouldn't it mesh with the cardamom?
As a Swede, I can say that I had never tried the buns with icing until I came to the U.S. We really don't make them that way too often. The most classic way is the ones he made with the pearl sugar and I swear, those ones fresh out of the oven with a glass of milk are basically the best things ever.
+swedishlikethefish Absolut! Min favorit med. Och koket luktar sa gott nar dom ar nybakta!
+Donal Skehan Absolut! Gud vad sugen jag blev nu...
i had them like that once in a while as a kid in sweden
agree! I couldn't have enough of these buns when I visited Stockholm. Heaven on earth! :)
swedishlikethefish yeah true Swedes mostly do a very big batch and you’ll have plenty if u resist eating all in one day
Do not put them on muffin plates! They can't expand properly and gains height instead which is not that nice. Here in Sweden we lay them on a big plate and give them room so they can expand and grow in both height and width, that way they gain that delicious moistening middle that we Swedes love. And def. no icing. So if you want the Swedish way, this is it, still loved the video :)
Thank you so much for this recipe! My mum used to bake these when I was in my teens. I never knew it was a swedish recipe. Every now and then she would start mixing the ingredients while I was getting ready to go to the school. Those days, at mid morning break, I would ride my moped home with a school friend on the back and we would have a bun or 2 with brazilian style filtered coffee. My mum past away when I was 18 and I never had a chance to learn how to bake it until now. These is exactly the same recipe she would delight us with, except for the cardamon, which we don't find as easily in Brazil. Going to bake it tomorrow for breakfast. Surely it will bring me some absolutely lovely memories, can't wait.
Hi! I am so sorry that your mother has passed away.... 😥😰😪😭 But I think your gonna get the best memories when your making them! Have fun!😃😄😘☺️😉😊
It ain't me fool var växte du upp. Som han visar är exakt hur man gör kanelbullar......
Daniel Karlsson ellerhur vad fan snackar han om, har pckså alltid gjort som på videon
Im from Sweden and I always grew up by doing this: they get more fluffy and bigger if u let them rise 40 min after you put them in the tins whit the cinnamon mix, then put the egg and perl sugar on top and in to the oven:)
YUMMM!!! Maybe the fifth time I've been watching this, but I just looove the way you talk and bake.. OMG "cause every time you don't a fairy dies"- legit!!
It's very common to let the dough rise again after shaping them for 30-40 mins or so, I would advise you to try it once :D
Not common it’s a must however, han är inte svensk så vi förlåter honom
His recipe (which seems to no longer exist) on his website has a 2nd prove on it. I've made this recipe so many times. So good!
I always let my rolls have a second rise before I put them in the oven. They became so fluffy that way. I've also found it more saucy (which is how I personally like my cinnamon filling) to melt the filling butter and make sure the dough is nicely saturated. Then I add my cinnamon sugar mixture. The insides don't dry out so much then!
OMG!! is all can say! I have tried so many cinnamon roll/bun recipes out there and none of them,not none of them can even come close to measuring up to this one. I LOVE THEM! My family love them!
We swedes bake and eat these buns a lot.. we also do the same buns but alternate the filling and then call them vanillabuns. Instead of having cinnamon you use a filling of..200 gram butter, 1,5 dl crystal sugar and 1/2 dl vanilla sugar. You really should try that too cos it is delicious.
Thats lovely.. Donal.. i watch your videos not only for recipes but for immense upbeat energy you have.. stay blessed dear.
This is less a recipe video and more a PSA for a happier, and tastier, life. And as a Swede, I approve of this message.
hur kan man "approve" kanelbullar med klägg på?????????????????????? fake swede dane confirmed reported
Very easy recipe. I have been making batches of these Swedish Cinnamon Buns, people just love them.
A really delicious treat!
Andy M WOOOT!
infusing the milk/butter mixture with a pinch of saffron before adding it to the dry ingredients gives this such a great flavour above the already amazing flavour and gives it a deeper colour!
Lussebullar :D
This was one of the first recipes I made from your blog back in the day! My Food Tech teacher was so impressed!!
Ah that is so cool to hear! Yup it was one of the first I posted! :)
Tried your recipe innumerable times, the end product is sublime, thank you for sharing the recipe. In conclusion : your positive attitude combined with swedish cinnamon buns equal inspiration!
Thank u for the recipe it turns so good at this time, so I had trouble with the dough rising so i use the "proof box" method in the oven and it worked great! (Turn the oven on to about 150-200 degrees, put a pot of boiling water in the oven, then the bowl with the dough and make sure it's covered with a cloth, then turn off the oven and shut the door. The dough rises much faster this way) And I did do a second rise after the rolls were in the pan.
Made these for brunch this weekend for friends... Was a HUGE...HUGE hit!!!... Many thanks for all you do...
Awesome!
so thrilled to hear that! I'll keep the recipes coming! :)
I found this recipe of yours back on 12/19/2014, i made them for Christmas as our family recipe had been lost. These taste and look EXACTLY like the ones I grew up with. I printed it out this time, so I don't lose it! Heya Heya Heya Donal, Väldigt bra!
yes im from sweden and i loooovee these buns! especially my grandmothers!
In Finland we have this thing called " Korvapuusti". Its basically same but we add a pinch of melancholy and for the dessert a lot of domestic violence.
Haha!
And then you pass out haha
Kahvi lähti kahvilta hahaha. as a swede, I approve. :D
Herr Friberger sounds delicious 😂
Ahhh the touch of whimsy definitely adds some flavor!😂😋
Love seeing a recipe with "swedish" in the title that actually is a recipe of how we make it in Sweden. This is spot on how I've made them my entire life (except we actually have bun liners of paper especially for cinnamon buns. Like muffin liners but wider and shorter) with pearl sugar.
The other ones look good too with the iceing... American cinnamon rolls?
I just noticed your fish chart in the background. What a great way to remember different types of fish. Especially when you're in a foreign fish market. Oh, yea, nice buns!
i have been trying to make cinnamon rolls for the last 2 years and i can proudly say that it finally turned out delicious-- and its all thanks to DONAL :) thaaank you xxxx going to be making these on a regular basis wohoo
Ive seriously never smiled this long, your so entertaining god and now im done with my cinnamon buns that actually never thought i would do great, THANKS
I just recently started to fall in love with baking. I tried your recipe and it was the first time I was working with yeast. They turned out great and were so delicious, my dad couldn't stop eating them. Thank you for the great recipe. :)
Thank you so much to share the great recipe here, and your presentation is so cheering. Really feel happy after watch it.
+tiffanyzaizai glad you liked it!
You are so positive!We need more people like you in youtube,by the way,i tried this this recipe and its delicious,thanks for sharing!
Muma De Pietro oh glad u liked it!
It looks divine! simple ingredients and simple glaze, going to try it right now and tell you later how it will turn out! x
omg i made these for the first time two weeks ago, i made a lot more than i was expecting so i gave them away, and EVERYONE loved them!! not one was wasted or thrown away :)
Your videos are so much fun to watch!! And thank you for this recipe!
+Taylor Rossi thank you for watching :)
Lived in both Norge and Sverige for years, but I have to tell you I like my mother's cinnamon rolls the best. I always spread melted butter, brown sugar and cinnamon on the dough prior to rolling the "log" up and cutting the rolls. We use a round baking pan and when you take them out of the oven, you turn them onto a serving tray or dish and the caramel oozes down the sides. The BEST! I'm not a fan of the frosted cinnamon rolls. I do miss the Perlesukker , but can order that here in the US. Being married to a Viking, from Norge, I bake boller, skolebrød, kneippbrød, rundstykker, etc....so bake a lot. I am going to try this version and see how I like it. I will let you know. :) Crossing fingers!!
I also NEVER punch dough down. The yeast/gluten works to expand the dough, why punch it down and then rise again? (I rise twice, even when using quick rise yeast).
So easy and looks delish.. gonna bake'em with my friends this sat.. Donal def need more viewers
Hi Donal! You are a pleasure to watch, so refreshing! I've made those buns, they turned out brilliant! Absolutely to die for! Next time I'd switch it to the French side and use thick custard (crème pâtissière) and dark chocolate bits. I was thinking on a savoury version with cheese. I'll have to work on that one. I just think yours is a fantastic base for many other recipes. Thanks a lot for sharing, I'm looking forward your next recipes! Cheers!
Hi Donal, could you do a video about tips and trick to knead a bread dough? I tend to over knead my bread dough, either if i knead it by hand or mixer. Please... (Also how to properly store homemade bread so that it doesn't get dry and tough). Thnx ;-))
+Nanda Nugrahanti that's a good idea!
Slice bread, when you can after baking, then put in small ziplok freezer bags and put in the freezer until needed. Sometimes, the slices stick together, so, separate them with a table knife or spatula. It might take two rounds in the toaster to get them toasty.
You make me want to start baking. Your very talented!
Really love all your recipes!! I use to dread about cooking in my school but seeing you so enthusiastic about cooking maked me think that cooking is actually very fun haha!
Thank you for the recipe! I've added a litle bit of whisky and vainilla extract. My family loves them!
Wow ....how much whisky and what does it do to the recipe?
I just recently discovered your channel and I absolutely love it. So professionally made and you have a great personality!
I lived in Finland a while back and always loved eating cinnamon rolls. They call them puula. I tried my first cinnamon bun recipe some time ago hoping to recreate the same puula experience but was disappointed. It was too sugary and lacking in kick.
I had another go yesterday with this recipe and I swear I was in 🇫🇮 again eating puula on the dock at cafe regatta / in my apartment (gotten from S-markt). I knew I had found that kick the moment I opened the pack of cardamom. The aroma blew my sock off.
Bless India! And Donal, you rock!!!
Such a great idea to bake them all together in a cake tray, looks so appealing!
I'm not the best baker, but I'll definitely give them a try.
Let me know if you do! I like the idea that they can be torn apart when you make them in the cake tin! :)
I have never seen someone soo energetic about baking
just made this and they were amazing!Added cream cheese and milk to the frosting and it tastes so good.
I would agree with putting them away for a second rising after you've put them on the tray. And, of course, always enjoy your buns with a glass of milk and you'll be laughing. :-)
Am I the only one who has gotten THE BIGGEST crush on him... Ugh he's so adorable
I've made these and they are honestly incredible and extremely moist!
I would reccomend 12 minutes though instead of 15-20min but it does of course depend on your oven; do them in batches to find the perfect time :)
Definitely gonna try this! Ingredients are so simple and doesn't require a stand mixer! Do more of these easy recipes! Gonna go get the ingredients now and will do it maybe tmr or tonight!
Let me know how it goes! :)
It did looked like yours! So I'm assuming it should taste the same haha the sides became kinda hard/crispy. My cousin didn't liked that but it became soft like bread overnight! Love it! Thanks for the recipe :) could you do a garden tour if you don't mind showing off? I love gardening as much as cooking/baking :)
This reminds me so much of my days in Sweden!! I'll definitely try this recipe on the national cinnamon bun day!
Linjia Chang Hope you like it!
Tried them and they turned out excellent .Got loads of buns out of the mixture you gave Donal . I made one half of the dough mixture with the cinnamon filling as instructed . But used the other half of the dough to make Pineapple and coconut buns . Just replace the Cinnamon filling ingredients with a jar of Pineapple Preserve or Jam spread over the dough the cooking process will then intensify the pineapple taste. When cooked add some coconut cream powder to the icing sugar as a topping .
dec222222 oh sounds lovely - must try!
Hey Donal i love it..i love cinnamon buns my murmur used to bake specially for me....
I like the way he says buns "bons" so cute ^-^
I'm making these right now the doughs just proving, I can't wait!
Fantastic and easy recipe! Just tried it and the cinnamon bungs were amazing! Notice! I let the dough rise twice! Thank you!!
This takes me back to when I was young. I loved making these and I'm happy to see that someone actually got it very accurate. Keep up the good work and now I really want to make them myself!
Em Redlady Thanks so much! One of my favs :)
Ive tried them out! Delicious. Simple recipe too. Thanks Donal!
So much energy. I love it
Patrice Cordner thank u :)
Was in Stockholm a few weeks ago and had these, they're incredible... The pearl sugar really makes them! Was just wondering if you had a recipe for Kladdkaka, the Swedish sticky chocolate cake which is even better
Tomás Quinn here you go:www.donalskehan.com/2012/10/swedish-chocolate-dream-cake/ each layer is tasty on its own - don't need to make the entire cake :)
Thanks a mill!
This looks absolutely amazing! My friend sometimes brings Swedish cinnamon buns to school and I always wanted to know how to bake them! They are sooo delicious and I just cannot wait to try this recipe out :)
They are soooo good! I nearly prefer making them in the cake tin! :)
Just made them today, great! Love love your kitchen!
Yay! Two videos in a row! :) This looks absolutely delicious and mouthwatering!
Thanks for that! Icing is a simple one tho- does that still count? :)
Sure is!
I made these this weekend and everybody loved them!! Thanks so much for sharing!!
Veronica Rossi Great to hear!
I made this yesterday. Man it was so easy just like you said and was absolutely delicious. Coming from a country where 85% of the worlds cinnamon is made I had no problem with sending 5 of them down in one go. :) Thanx for the video mate. I'm gonna try one of your irish food coz I love irish food. If you get a chance please do a Sri Lankan dish too. Cheers.
This is the best recipe ever, the cardemon is so good in it. I first made it without but i really missed something in it, and it was the cardemon. So thank you for this awesome video, my family and friends love the buns :D
soo glad i discovered your channel& I'm definitely going to make these soon!
Grace Hinrichs Woohoo!
Oh I am so glad that I found your channel through the SORTED food guys! It is so much fun to watch you cook (you're quite hilarious).
You just gained a new subscriber, and I can't wait to try this recipe! xx
yummy!!!
looks really nice! i thank that`s going to be my favourite!
These look incredible! Thanks for the inspiration!
Thanks for stopping by! Glad you like them- love making them! :)
Oh, and a good addition to this recipe is mixing a bit of brown sugar with the white (50/50 f.ex.) in the butter mixture!
Nice addition thanks for that! :)
Tioutsideujujubyby'm
Super nice
I made these and they turned out well. My family loved them. I wanted to give some to my friends to try but my children wanted to keep them all to themselves...that's how good the buns were. Thanks.
Donal,I watch you every day. You are the best in cooking. I am from Croatia. Why do you not do patties zucchini? They are so delicious! If you do not know a recepe,ask me!
I'm from Sweden, and I've grown up with these goodies! And i must say, that I approve of your version haha!
Donal is it possible to make these buns ahead of time and then bake them first thing in the morning? If so, how do you store the dough so they're ready to go? Love your channel!
This is brilliant! There was a Swedish bakery near where I used to live and I've missed my cardamom bun fix!
Hi Donal, I absolutely adore this recipe! Is it important to cover the dough before proving?
Julia Horvath yay :) you do need to cover the dough for it to not dry out while proving..
I don't know if it's in the swedish buns, but in Finland, we also add raisins in the dough :)
Loved this video, reminded me of when I used to do them with my grandma as a child :) although there were some differences, dry yeast for example isn't used that often in Sweden and I personally don't use cardamom. Also, I spread butter on the dough and then sprinkle cinnamon and sugar (my mum sometimes use white (?) syrup to make it juicer - I don't like it though) and let them rest for another 45ish minutes after putting them in the tray before baking them (adds a lot to the texture) :)
I made them 3 hours ago, now there are left just 5 pieces (all were 24 pieces)
Thank you Donal for the delicious recipe!
OMG!!! I just baked these this morning and added a little more cardamon to my mix and they came out DELICIOUS! Txs Donal :-)
Max Mi glad u enjoyed :)
Omg it look so delicious )) i will deffenetly try this)) thank you for sharing )) you are very talented host and chef)))
Hi, great video, will definitely try it. I have one question though: Can I prepare them in the evening and let them "wait" in the fridge until the morning so I can bake them fast and fresh?
Well you should be able to let them rest for the night in the fridge, but using dried yeast I am not sure. In Sweden it's common to use fresh yeast and not dried. But if you are used to bake bread and let your dough rise in the fridge you should give it a try! If they havn't rised over night they will if you leave the dough in room temperature, if worst scenario. 😄 Good luck with your swedish cinnamonbuns! And make sure to use cold ingredients.
I would love to se you do the Semlor. Its buns with whipped cream and this almond paste kind of thing. And its pretty coll they've been popular since the 1500- century :)
Daniel Gerdin We were only talking about them the other day! Must be a sign! :)
Oh! Can to be !? :D Då holler jag mina svenska tummar, händer och fötter :D D
Många kramar !
Donal Skehan I would love to see that too!
Or Lussekatter :D
Perfect treat for today's National Cinnamon bun day in Sweden!
Greetings from Stockholm!
Michael de Lange Haha! Definitely deserve a whole day dedicated to them :)
I've just made Cinnamon buns the other day, turned out sooo good!!
Great to hear! They are great fun to make! :)
Donal, why do you let the dough rise to punch it back down? Im confused x
Where where you when i lived in Ireland? 🙂
Parts of my home town, Gothenburg, are known for cafés with humongous cinnamon buns.
The size of a normal dinner plate. If you ever visit, find your way to ”Haga”.
Hi Donal the recipe looks amazing! What is the size of the rectangle (half dough)?
I tried the recipe, but I didn't cut the dough in pieces. I just spreaded the filling, rolled it up and put in into a loaftin and baked it like a bread. It worked out great! You can slice the "bread" and toast the slices so they taste like freshly baked even a few days later. And the cardamom really makes it, Donal! :-)
Love the cinnamon rolls so do my children!
Please, please do a video on bread making as this made me really inspired to bake and knead dough....
he's my kind of pastry chef, he's hahaha funny, adorably cute, has a Sean Connery accent and can bake deliciously even though i couldn't taste it. love him! lol
Omg i made this and my mom is soo proud of me thanks man. Everyone should try this
OMG i tried this yesterday and it turn out perfect. My whole family was enjoying eating this delice. What is more nice is that my mom says she is proud of me. Please guys sub to his chanel. .
Les Mauricien Fou bc sweden is the if u want to cook
Btw im from sweden
When it comes to the buns he do in the round form we often use the icing of pouder sugar/water but also vanilla cream applied in thin ringles on top. It should also be pearl sugar on top of each bun in that one.
I'm gonna have to make these soon.
In Norway, you can also see cardamom buns (basically same recipe, sans the cinnamon/butter spread, and baked as round blobs rather than rolls) in every single supermarket. Not quite as delicious, but very good.
They sounds great too! :)
NO THE SWEDISH WAY IS BETTER
Johanna T Well, if you read my post you'd have seen I don't disagree. At any rate, I'm sad it's hard to find either here in the UK.
I know, I'm just being an internet-jerk! What do you mean hard to find!? Make your own :D the recipe should be here somewhere.. hm..
Johanna T Oh yeah, I've made them both! :P It's just more convenient in Scandinavia, as you can find freshly made ones in any supermarket!
Is it okay if I leave the dough over night?
May I add that im soo happy that I discovered your channel and the recipe is great!
Lulu A Noo dont leave the dough over night lmao
Sally Ammar You can leave it overnight if you leave it in the fridge (not on the counter!) but you still still need it to come to room temperature the next day!
I'm swedish and this is the first Recife for swedish cinnamon buns I've ever seen be correct. I would use less egg and no icing though. And if you twist the buns instead of swirl them they taste a lot better, they may not be as pretty but you get a better mix of dough and filling! Absolutely delicious
I've never learned how to do those fancy twists! I must try the next time! Do you watch Mitt Kok? :)
Sometimes
i'm gonna have to try this one. feels like eating some sweet buns. was just wondering though, will it benefit a second rise?
and btw congratulations on your engagement! :D
I had quite a lot of experiment with several of recipes. I will follow you next.
+渡邉道菜 I love this recipe :)
your videos are JUST AWESOME :D
2 months ago i discovered your channel and i made your apple crumble cake, singapoore noodles and these cinnamon buns .. every recipe was just AWESOME :D
my family liked the buns also, so next day i made baked it again :D
thaaaank you so much :)
btw I'm from Austria :)
traveltheworld That's so great to hear! Delighted you have tried some of the recipes! :)
Kanelbulle (cinnamon bun)❤❤❤
Summer memories!!! Sitting outside with a bun and a glass of milk...😍
You have right! They are everywere. In the supermarkets, petrol stations, cafes, train stations... We don't even think about it because it is so natural for us!😊 we actually have "the cinnamon bun day"😋😂❤ (4 october)
What!!! Don't you have pearl sugar in other countries!?!?😱
Love your channel. I love to listen to you, you make me laugh😄 tip: next time you visit Sweden you should have a "meet and greet"/ public outside cooking show 😃😇😊👌👍
I like your channel!!! I have just discover it and i like your way of being!!
I was wondering, is the flour sieved? Just asking because it'll affect measurements probably.
Also, could you add some vanilla essence to this, or wouldn't it mesh with the cardamom?