© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These delicious Swedish cinnamon buns ‘Kanelbullar’ are the epitome of cosiness, comfort, deliciousness and simply perfect when you need a sweet treat. You have to try this original recipe: we love the fluffy yeast dough with the sweet cinnamon filling and can't get enough of the crispy sugar crust! Since I have coated the kanelbullar with sugar after baking, I reduced the amount of sugar in the dough. If you don’t like the sugar crust, then it’s the best to increase the amount of sugar in the dough. I believe that cardamom goes particularly well with cinnamon buns. However, not everyone likes the distinctive flavour of cardamom, if that's not your cup of tea, simply leave it out.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Don’t miss this moist Danish coffee cake if you love cinnamon and enjoy gooey, sticky caramelized treats. Brunsviger in the shape of a man or woman is typically decorated with icing and candy for birthday celebrations, and baked in a square or round pan, it’s also perfect for Sunday breakfast, as a thank-you gift or as an accompaniment to afternoon tea and coffee. Easy to make and simply delicious. When making indentations for the caramel topping, make them deep, but don’t break through the bottom of the dough.
Brunsviger, popular throughout Denmark, was originally baked without cinnamon. When it was first mentioned in the “Ordbog over det danske Sprog”, a dictionary of the Danish language in the 1930s, the cake was described as a yeast dough cake with a brown sugar and butter topping. Since then, however, the cinnamon version has become particularly well-known and popular.
“Brunsviger” has no direct English translation as it’s believed to be named after the German city “Braunschweig”, a city in central Germany or “Brunsvig” in Danish. The Danish historian and former museum director at Copenhagen City Museum, Bi Skaarup found out from old recipe books that a “Braunschweiger Dickkuchen” (another name for yeast cake) was widespread in Germany in the 19th century and resembles the Danish Brunsviger so much that it must be the same delicious pastry. Another tale goes back to a time where German workers in a small Danish town, brought with them a simple yet delicious idea: bread topped with sugar and butter, baked to crispy, sweet, buttery perfection!