Swedish Cinnamon Knots

Swedish Cinnamon Knots


I’m pretending it’s still Christmas even though I REALLY want it to be summer. C’mon, hinting at 15C and sunny then going back to cloudy and miserable makes me just want to stay in bed…with a golden, knotted-up, scrummy cinnamon bun.

I saw a recipe for these a while ago, traditionally made with cardamom but I think a hint of cinnamon and nutmeg works perfectly! Plus they remind me of Ikea, which always helps me want to make a recipe because I get ridiculously excited over the idea of going again, buying too many kitchen nik-naks, swinging around on the trolley and ending up with a cheeky cinnabon-style cake ‘for the journey home’.

So yes, the dough is tricky, the rolling is finicky and the twisting certainly takes some practice but once you’ve got it down, you’ll be making some really pretty pastries to serve up with a long afternoon coffee.



  • 7g sachet of fast-acting bread yeast
  • 260ml whole milk (or non-dairy alternative)
  • 60ml boiling water
  • 50g packed brown sugar
  • 1/2 tsp salt
  • 400g plain flour, plus extra for dusting and rolling
  • 4 tbsp corn flour
  • 1 tsp ground cinnamon
  • 4 tbsp vegetable oil


  • 100g packed brown sugar
  • 50g soaked raisins
  • 1 tbsp ground cinnamon
  • 2 tbsp corn flour
  • 60ml vegetable oil


Combine the whole milk and water in a heat proof mug, if your milk was at fridge-temp, whack the mixture in the microwave for 20 seconds to warm it to bath-temperature then add the yeast and set aside. After a while you should see bubbles as the yeast ferments!

In your main, large mixing bowl combine the corn and plain flours, sugar, salt and cinnamon until uniform then make a deep well in the center. Carefully pour the yeast mixture and vegetable oil into the middle of the well and stir in gently, either by hand or with a wooden spoon, to create a wet dough

Thoroughly flour your work surface and tip the dough out. I found mine to be very sticky but keep going and knead until smooth – this takes around 8-10 minutes. Re-oil your bowl, whack in the dough ball and cover in a warm place for an hour, or until doubled in size.

While your waiting combine the sugar, extra cinnamon and corn flour in a small dish and set aside for later on.

When risen, return your dough to the floured work surface and roll out into a 30cm x 30cm (length of a long ruler) square. Brush the surface of the dough with the vegetable oil and sprinkle over the cinnamon filling tasty stuff then the soaked raisins.

Fold the dough into thirds (so its about 15cm/30cm with your stretching) as you would a letter, then cut into 15cm long strips, roughly 2cm wide. Take one strip and twist it over and over, allowing it to elongate slightly as you go, until you have a twisted ribbon of dough.

As per the Jamie Oliver Recipe – Grab one end of the twisted strip and coil the dough around your hand twice, then over the top of the dough coil and tuck the loose end in at the bottom. Here is his video to explain! >>>>

vegan swedish cinnamon buns recipe

I found my dough to be far stretchier but practice and you’ll get there!

Grease and line a baking tray and preheat the oven to 180°C/350°F/gas 4. Line up the buns on the baking tray and leave to rise while the oven heats up (~20 mins).

I beat an egg for an egg glaze/wash but sugar washes and apricot jam both work too. I just love that deep golden colour of an egg wash. Sprinkle with a variety of toppings, from flaked almonds to chocolate chips, the world is your oyster!

Bake for 17-20 minutes, until dark golden and serve up still warm with a lovely coffee.



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