- makes 1 serves
- preparation 5 minutes
- difficulty Easy level
I like to use a combination of two types of cinnamon to make my cinnamon fillings particularly aromatic. If you prefer a more intense cinnamon flavour, like in traditional Scandinavian buns, use cassia cinnamon only. As a special treat, I also have a fruity cinnamon filling that a Swedish baker kindly shared with me (that’s where I ate the best cinnamon twist ever). It is helpful to start by having all the ingredients at room temperature and mixing them together to form a paste. This makes it easier to spread the paste evenly across the dough sheet without any of the sugar trickling out the sides.
Ingredients
Aromatic (balanced)
- 110 g (3¾ oz) butter, at room temperature
- 70 g (2½ oz) raw cane sugar
- 5 g (⅛ oz) ground Ceylon cinnamon
- 5 g (⅛ oz) ground cassia cinnamon
Intense (Scandinavian)
- 110 g (3¾ oz) butter, at room temperature
- 70 g (2½ oz) raw cane sugar
- 10 g (⅓ oz) ground cassia cinnamon
Fruity
- (based on a suggestion from the Bullen & Brödet bakery, Gothenburg)
- 110 g (3¾ oz) butter, at room temperature
- 70 g (2½ oz) raw cane sugar
- 5 g (⅛ oz) ground Ceylon cinnamon
- 5 g (⅛ oz) ground cassia cinnamon
- 50 g (1¾ oz) apple purée
Each version makes enough for one quantity of basic dough
Instructions
- Combine all the ingredients in a bowl to make a creamy paste.
Image and recipe from Sweet Buns by Maren Thobaden (Murdoch Books, $36.99). Recipe image by Simone Hawlisch.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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