Kanelbullens Dag!

Every year, Sweden celebrates Kanelbullens Dag! -- Cinnamon Bun Day! -- on 4 October.
Signs in every pastry shop and grocery store and cafe remind you to scarf down on a cinnamon bun!

Swedish cinnamon buns are a wee bit different from American cinnamon buns.  Swedish buns (like a lot of Swedish treats) include cardamom -- unfortunately, we gotta say that we aren't quite fans of this spice in baking, yet.  But one fun difference is that a lot of Swedish cinnamon buns are frakin' ginormous -- like frisbee-size ginormous!  Even the giant Cinnabon buns pale in size.

The biggest difference, though, is the gooey-goodness of the addicting and shame-inducing American buns. ;-)

There's that incredible slathering of warm creamy-cheese frosting, and that feeling of joy in getting the bun with the most buttery-cinnamony-sugary innards.

A couple months ago, we baked up some cinnamon buns for Chris' work.  Everybody really liked them, and several people -- including Swedes! -- asked for some on Kanelbullens Dag.

We happily agreed!

Here's the recipe that we used:  Clone of a Cinnabon.  Since we don't use a bread machine, the buns take a bit of time and work.  But they are worth it!  For a large group like Chris' work, we make the buns in miniature.

We prepared the buns the evening before (just up to the put-'em-in-the-oven point), refrigerated them, and then popped them in the oven at Chris' work just before 'fika' (Swedish for 'coffee break time'). Once that irresistible scent permeated into the hallway, we loaded those buns with the yummy yummy cream-cheese frosting!!