🌀 A Sweet History: The Origins of the Cinnamon Bun
The cinnamon bun, or kanelbulle as it’s known in Sweden, has a rich and aromatic history. Its roots trace back to ancient Egypt and Rome, where sticky buns were made with honey and dried fruits—cinnamon was too rare and expensive to use widely. The spice became more accessible during the Age of Exploration, especially after the Dutch colonized Sri Lanka, a major cinnamon producer.
By the 17th century, German and Swedish immigrants brought their own versions of cinnamon buns to America, adding brown sugar, raisins, and honey to create breakfast-ready pastries. Fast forward to 1956, Pillsbury revolutionized home baking by selling cinnamon rolls in refrigerated tubes. Then came Cinnabon in 1985, turning the humble bun into a mall icon.
Today, cinnamon buns are celebrated worldwide—Sweden even has a national holiday for them on October 4th!
🍁 Maple Makes It Canadian
Want to give your cinnamon bun a true Canadian twist? Add maple syrup to the glaze or drizzle it over the top. The rich, earthy sweetness of maple pairs beautifully with cinnamon and brown sugar, making each bite taste like fall in Ontario.
My Braided Cinnamon Bun Knots Recipe (Video below)
This recipe takes the classic cinnamon bun and gives it a beautiful braided twist, baked into golden knots and finished with a luscious glaze. Here’s how to make them:
Ingredients
For the Dough:
- 200g Full Fat Milk
- 2 Medium Eggs
- 600g Strong White Bread Flour
- 8g Traditional Yeast
- 50g Caster Sugar
- 10g Salt
- 200g Unsalted Butter
For the Filling:
- 150g Unsalted Butter
- 250g Soft Brown Sugar
- 2 Tsp Cinnamon
For the Egg Glaze:
- 1 Egg
- 2 Tbsp Full Fat Milk
For the Final Glaze:
- 2 Cups Powdered Sugar
- 2 Tbsp Melted Butter
- 2 Tbsp Vanilla Extract
- 4 Tbsp Milk (or cream)
👩🍳 Step-by-Step Instructions
- Make the Dough: Combine milk and eggs in a mixer bowl. Add flour, yeast on one side, and salt, sugar, and butter on the other.
- Mix: Start slow for 4 minutes, then medium speed for 10–12 minutes until dough is smooth.
- Proof: Shape into a ball, place in a floured bowl, cover, and let rise for 45 minutes until doubled.
- Roll Out: Flour your surface and roll dough into a rectangle.
- Make the Filling: Beat butter and sugar until pale, stir in cinnamon, and spread over dough.
- Fold & Braid: Fold left side to center, then right over it. Slice into 3.5cm strips, cut each into three strands, and braid.
- Shape Knots: Roll each braid into a knot. Place in greased muffin tray and proof for 1 hour.
- Bake: Preheat oven to 350°F. Brush with egg glaze and bake for 20–25 minutes until golden.
- Make the Glaze: Whisk powdered sugar, butter, vanilla, and milk until smooth.
- Finish: Drizzle glaze over warm knots or serve on the side for DIY sweetness.
Let the aroma of cinnamon fill your kitchen!
These braided cinnamon bun knots are a showstopper—soft, buttery, and spiced just right. Whether you drizzle the glaze or let guests do it themselves, they’re guaranteed to impress. A modern twist on a centuries-old classic, this recipe brings history to your oven and joy to your table.
Ready to bake your own batch of edible nostalgia? Drop me an email and let me know if you gave it a try!
Watch a step-by-step tutorial of this recipe here!
