Sour dough KanelBullar – Cinnamon Buns

Whilst living in Karlskrona in Sweden, I was absolutely charmed to learn of the tradition of Fika. Friends might appear unexpectedly at the door which would prompt you to offer them the kind of coffee that stands up in the cup, and a small cake or biscuit. They would stay for a polite 20 minutes, then take their leave.

Similarly, when visiting the chemical engineers at the University of Lund, the 11am break indicated a mass migration to the common room, where undoubtedly a box of sweet yeast-breads, or small cookies had been delivered and the coffee was steaming in the pot.

I would so love to introduce the tradition of fika here in my little corner of Bristol. To encourage your coming-knocking, I’ve set out to make a slightly adulterated sour-dough version of what is in my mind the rock-star of fika – Kanelbullar – Cinnamon buns.

You will need:

1st rising – As per the sour-dough recipe here, the dough will need to have 2 goes at rising – the first gets the starter going, following which you can feed it (and add the extra ingredients that will make this sweet and spicy variation) then let it rise again.

  • some sour dough starter
  • 350g flour
  • 50g sugar

2nd rising

  • 50g sugar
  • 150 ml milk
  • 1 egg
  • pinch of salt
  • 1tbs ground cardamom
  • 120g butter
  • 350g flour


  •  100g butter
  • 50g sugar
  • 2 tbs cinnamon


  • 1 egg
  • 2tbs water
  • pearl sugar


  1. Feed your sourdough starter with flour, water and a little salt. Allow to rise ½ day.
  2. Add to your risen starter the ingredients for the ‘2nd rising’. Mix well. Allow to rise until doubled in size.
  3. Cream the filling
  4. Roll out the dough so it is 3 mm thick and 30cm across
  5. Spread on the filling
  6. roll up the dough along its length
  7. cut into slices (20-25)
  8. Place cut edge up on baking paper
  9. place on baking sheet and allow to rise until doubled in size
  10. Heat oven to 220c
  11. beat together egg and water to glaze
  12. sprinkle pearl sugar on top
  13. bake for 10 minutes – until starting to brown

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s