In Sweden, the cinnamon bun is serious business. It’s a classic, like American brownies and English shortbread. Everyone has their own secret recipe, usually one that’s been handed down from generation to generation. And of course, everybody claims their take on the bun is absolutely unique.
Whenever I hear a statement like that, I get equally amused and annoyed. (Actually a little more annoyed than amused.) Because, well, I know they’re wrong and I feel the need to correct them. In all honesty and humility, I have to admit to you all that I make the best damn cinnamon buns I have ever tasted. They’re amazing, actually. Golden and fluffy. Soft and tasty. My secret: a lot. As in a lot of butter, a lot of sugar, a lot of cinnamon, a lot of big. A lot.
It’s simple: the bigger it is, the juicier it gets. My advice when it comes to cinnamon buns is therefore exaggeration. If your recipe says one spoon of caster sugar, take two, and then add some vanilla sugar as well. When it comes to the filling, go crazy with the butter. And most importantly, if it says 40-45 buns, opt for 20. Remember this, always, size does matter. At least when it comes to cinnamon buns.