The fifth of October it is the cinnamon rolls day in Sweden. We have had this as a public day since 1999. But ever since the end of the 19th century the origin of "kanelbullar" started. Expensive ingredients was a status symbol, since it was by that time a bit hard to come over. But it was in the mid 1950's that Swedes really started to bake a lot of cinnamon rolls. Today we even have a name of a person that is very domesticated...called bun-mum, or "bullmamma". The scent of freshly made, hot, cinnamon and cardemom is just absolutely gorgeous.
In this recipe they miss the very important ingredient of cardamom powder and they don't have any crushed loaf sugar as topping....neither have I ever used brown sugar for the filling, but white, although it looks good with brown sugar. And I tend to do everything by hand, without a machine. Using melted butter and the milk, to disperse the yeast and then adding the dry ingredients - mixing, rising and making the actual buns, letting them rise once more before egg and big pearls of sugar/crushed loaf sugar on top. Also, it is especially great to eat freshly made with a glass of cold milk.
But still, this instructions gives you an idea of the procedure.
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