Tomorrow, Saturday 4th October, is when Swedes will eat more than eight million buns (see cinnamon bun recipe below). It will be Cinnamon Bun Day’s 15th birthday and the Swedish Association of Bakers & Confectioners has calculated that they will be eating more buns than ever this year. Cinnamon Bun Day has grown steadily since its inception. Last year about 57 percent of the population ate one or more buns, compared with 54 per cent in 2012. Online sales have increased dramatically and it is above all the companies who are producing more and more buns.
On 4th October 2013 8,000,000 cinnamon rolls were consumed, and it is forecast that even more will be eaten this Saturday. But there is something of a concern.
-Many companies buy buns for their employees and a portion of sales are liable to disappear when the day falls on the weekend. But I think most companies will offer their staff cinnamon buns on Friday morning instead, says Martin Lundell, CEO of the Swedish Association of Bakers & Confectioners.
Much has happened since Cinnamon Bun Day was first launched in 1999. The Sale of pastries like many other goods is available online. Meadow Magnus and Magnus Noord SkickaTårta.se have a delivery service where you can order fresh baked pastries straight to the door. Sales of cinnamon buns via SkickaTårta.se rose 32 percent on Cinnamon Bun Day last year compared with the year before.
– Cinnamon Bun Day means high pressure, and we expect a significant increase this year. The Swedes have begun to realize that it is entirely possible and very easy to order online, says Magnus Meadow.
Charlie Nielsen on Confectionery Valhall has worked as a pastry chef for 34 years, since he was thirteen years old.
– This week I will bake at least 2500 buns so it will be long days and nights, but its great fun, and the number gets bigger every year. The turnover is three times more than the other days, so Cinnamon Bun Day is very important. More than 70 percent of bulk orders come via the internet and it is growing fast, says Charlie.
50g butter or margarine
3 cups milk
1/2 cup sugar
1 pinch of salt
8 cups flour
The filling:
50g butter or margarine
2 teaspoons ground cinnamon
1/2 cup sugar
Glaze:
Eggs
Pearl sugar
How to make:
Crumble the yeast into a bowl. Melt the Butter/margarine in a saucepan or in a bowl in the microwave on full power (maximum 800 W) for 30 sec. Add milk and heat to lukewarm, 37 ° C. Pour a little of the dough liquid over the yeast and stir until dissolved.
Add the rest of the dough liquid, sugar, salt and flour (almost all of it, saving some for rolling). Knead the dough until smooth by hand or machine until the dough comes away from the bowls edges. Let the dough rise uncovered for about 30 minutes.
Stir the shortening smooth with sugar and cinnamon for the filling. Put the dough on the work suface and knead until smooth with the remaining flour. Roll out the dough into a sheet, approximately 30×40 cm. Spread with filling and roll up from the long side. Cut the roll into about 2cm wide pieces. Put the pieces, cut side up, on a backing tray covered with baking paper or place in bun molds.
Let buns rise under a cloth for about 20 min. Brush the buns with beaten egg and sprinkle with pearl sugar. Bake the buns in the oven at 250 ° F, for about 8 minutes. Let cool on a rack under a cloth before they are packed in bag or a container with a lid. Enjoy!
