I tried combining two Swedish classics in one gorgeous swirly bun, Lucia saffron buns (Lussekatter) and cinnamon buns (kanelbullar) for the first time last year, and I, for the life of me couldn’t remember why I never shared the recipe on the blog. The buns looked absolutely beautiful (more beautiful than these to be honest!). But when I took a bite out of these, I knew. These were SO much better. Like a million times better. Way fluffier with a buttery filling.
This is the second time I’ve tried brushing buns with syrup as soon as they come out of the oven and I think it’s such a great method. It makes the buns beautifully shiny, and I feel like it helps them retain moisture longer. Truthfully, I think that these are the best buns I’ve ever made – and that includes both Lussekatter and cinnamon buns!
As always, I started baking way too late in the day – I figured, I already had the photos I took last year – I don’t need to take new pictures. But then the buns came out looking so different, I felt I had to take some new photos. So like 5 minutes before the sun set, I managed to snap a couple of photos of these buttery, soft buns. I also wanted to take some tutorial photos of how to shape the dough, but there simply wasn’t time. As always these days, it’s a race against the clock for daylight.
Lussekatter are traditionally eaten on St. Lucia day (December 13) in Sweden, and I somehow always manage to post a recipe like.. the same day. But not this year! This year I’m even early. How unlike me 🙂
It’s the same here in the UK, dark at 4pm! That’s always the only thing I can’t get used to in Winter, never enough time for photography 🙂
They look soooo delicious that I feel like jumping into the kitchen and making them straight away. Sweden has the best buns!
It’s so difficult, isn’t it! And I forget every year 😉 Thank you Bea, I do agree that we have some amazing buns!! Hehe. x Linda
Great photos!
Thanks Adrienne 🙂
Tack för receptet, tror jag ska testa med vaniljfyllning
Vad roligt 🙂 Vaniljfyllning kommer också bli supergott!
Ser så gott ut!
Har du möjligen receptet på svenska? ☺️
Eller lägger du alltid endast på engelska?
Tack på förhand!
Hello!
I’ve tried the recipe with dry yeast and i was so scared of the result… but these are the softest buns i’ve ever had in my life! And the saffron make them so specials and different. I didn’t quite manage to get this warm yellow color but it just mean i’ll have to try again! Thank you so much for sharing this recipe, they are absolutely delicious
I never baked cinnamon buns before but just by reading this recipe I can’t wait to try it. The pictures of the food you make are beautiful by the way!
Do you think you can can freeze them? Just thinking/cooking ahead for christmas…
You can most definitely freeze them 🙂 They’ll keep for a couple of months in the freezer. I’ve also read that you can freeze them unbaked before the second rise, that is, right after you’ve shaped them. So when you want to eat them, just thaw, let rise and bake – but I haven’t tried that method myself!
Hi Linda,
I am going to bake these lovely buns. May I know if I can’t get fresh yeast, can I replace with dried yeast? And how many grams should I use ?
Tack tack !
Hi! Someone on instagram told me they had baked them with dry yeast and they were a success, softest buns she’s made 🙂 Not sure how many grams she used but you can read a little bit about replacing fresh yeast with dry yeast here: http://makebread.com.au/fresh-yeast-conversion/ or here: https://www.nigella.com/ask/different-kinds-of-yeast
Best of luck!
Hey! So I want to start my own blog too and absolutely LOVE your style of a food and photography blog, how did you start and where should I start off? I have been contemplating for a long time, but I need some advice…please help!
Good Day!
I am eager to try your recipe yet I am unsure as to the thickness of the dough when you roll it and I think it is important. Would you kindly let me know the suggested thikness?
Hi Marcelo! I’m not sure about the thickness but as long as you follow the directions it will be the right thickness for sure 🙂
Ok, I’ll give it a try.
Thanks
PS.: I have already baked the expresso-chocolate muffins and they were lovely! Tks
Hi! It’s so neat! I want to bake this, but do you know how I can convert fresh yeast to dry one?
Thank you 🙂 I think 25 g fresh yeast is about 2 teaspoons dry!
Can you please recommend how to make these in advance so that they can be served on Christmas morning with the least amount of work on Christmas morning?
I would place them in airtight bags and put in the freezeras soon as they are cool after baking! Then just thaw them on Christmas morning 🙂
thanks!
Hi Linda,
I made these buns today. I followed your instructions exactly, except to made them vegan I used homemade almond milk, vegan butter and omitted the egg.
1. I found my dough quite soft and sticky. It stuck to my rolling pin. As I didn’t want to add too much flour, I used my hands to flatten the dough. Hence, they looked a bit rustic (or messy).
2. I found some of the curls came apart whilst baking. So, I recommend adding to your recipe to make sure the ends of the curls are well attached. Perhaps, with a little water.
3. I found some of the buns burnt slightly on the bottom. Have you had this issue?
4. That said, my five-year old loved them and asked for seconds!
Hi Laurie!
I’m glad they turned out despite the issues! You are definitely right in that the dough IS very soft! I’ve never had problems with the ends coming apart, I’m not sure why that might be.. perhaps the egg holding the dough ends together? That’s all I can think of! I haven’t had problems with the bottoms burning, but I always did when I lived in an apartment with a gas oven (it was so bad!) since the oven got to hot in the bottom part. I’m so glad your five-year old loved them!!