When it comes to cinnamon buns, the true test for me is day 2. All buns are soft, chewy and lovely when they're fresh out of the oven. The great ones stay delicious for another 24 hours stored in a plastic bag. Tried a new recipe yesterday, but didn't want to share it unless the buns could stand the 24 hour test.
Bingo! They did.
Cinnamon buns by Linda Lomelino in Swedish or in English.
I've been using Leila Lindholm's recipe for a couple of years, and while those are yummy, these came out just a tad less sweet, which I prefer. If you have the option of weighing the flour, do! It takes all the guesswork out of aiming for the right consistency of the dough when trying a new recipe. Half of this batch was butchered and manhandled by two 4 year olds, and their...well... creative buns still turned out pretty perfect. A new family favourite.
IMAGE: BY LINDA LOMELINO, USED WITH PERMISSION