Scandinavian Cinnamon Buns

These cinnamon buns (called Skillingsboller) are my absolute favorite breakfast.  The flavor is slightly more subtle than in most cinnamon rolls, making these impossible to get tired of.  They’re soft and warm and melt in your mouth, not to mention that they have a tendency to disappear in just one day!


Bun Dough

1 cup lukewarm milk

½ cup granulated sugar

1 ounce yeast

1 egg

¼ pound plus 1 tablespoon butter (softened)

1 teaspoon salt

5 ¼ cups flour


2 teaspoons ground cinnamon

¼ cup sugar plus 1 tablespoon for sprinkling

5 ½ tablespoons butter (softened)

1 egg (lightly beaten)


Place sugar, milk, and yeast into a bowl.  Leave for ten minutes, or until the yeast activates.

Add egg, butter, and salt and mix.

Add flour gradually, mixing with a spoon.  Begin to use your hands, and then knead the dough.

After kneading for about five minutes (the dough should be soft and compact), cover with a wet cloth and set aside in a room temperature area for about two hours.

In a small bowl, mix cinnamon and sugar.  Divide the butter into four portions. Set aside.

After two hours have passed, place the dough onto a floured surface and divide it in four.  Starting with one portion (the others should be covered with a wet cloth), roll out a rectangle with a rolling pin.  The dough should be about 12 by 10 inches, and not very thick.

Spread one portion of butter over the dough. Sprinkle with three teaspoons of the cinnamon mixture.  Roll up into a sausage like shape and set aside while repeating the process with the remaining three portions.

Line two baking sheets with parchment paper.  Place the dough sausages in front of you and cut slightly diagonally so that the slices are V shapes.  Turn them so that they sit on their fatter bases.  Press down on the tops of each with two fingers.

Place buns on baking sheet.  Brush lightly with beaten egg and sprinkle sugar over top. Turn your oven to 350 degrees Fahrenheit, and let the buns rise until the oven is ready.  Bake for about twenty minutes.  They should be a light golden color.




Soft and Chewy Chocolate Chip Cookies


1 3/4 cups  flour

1/2 teaspoon baking soda

1 3/4 sticks butter

1/2 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon salt

2 teaspoons vanilla extract

1 large egg, room temperature

1 large egg yolk, room temperature

1 1/4 cups semisweet chocolate chips


Heat oven to 375 degrees.  Melt butter and pour into large bowl.  Add sugars, salt and vanilla and whisk.  Add egg and yolk and mix thoroughly.  Stir in flour until just combined, then add chocolate chips.  Chill for 15 to 20 minutes, then drop in spoonfuls on a baking pan lined with parchment paper.  Bake for 10/15 minutes.


Jam Cookies

I actually found this recipe in a copy of Anne of Avonlea (if you haven’t read the Anne of Green Gables series, you’re missing out).  There were no pictures, and I wasn’t sure what to expect, but the jam cookies turned out wonderfully.  Since then I have modified the recipe a bit, but the general idea is the same: elegant, old-fashioned butter cookies that will melt in your mouth and cure the worst of moods.


2 sticks butter

1/3 cup sugar

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

pinch of salt

Jam or jelly (I find that strawberry tastes the best)

two-ish teaspoons of vanilla


Preheat oven to 350 degrees Fahrenheit.  Beat butter and sugar till light and fluffy.  Add flour, salt, baking powder and vanilla.

Roll into 2.5 cm balls and press finger into middle to make a well.  Fill the well with jam.  Bake for about ten minutes.