Kanelgifflar are sweet, cinnamony, and slightly sticky.

For this recipe I have changed out the usual bun dough I use, called vetedeg in Swedish, for karlsbaderdeg. This dough, karlsbad dough in english, is richer than vetedeg. It has more butter, eggs, and a little baking powder.

I decided to go for the sideways cinnamon roll look instead of a croissant. I was trying to directly copy the look of the Pågen ones. I think nowadays most people in Sweden would think of this shape when they think kanelgifflar, instead of the crescent.

No matter how you shape these buns, they are so good. I love them with a cup of coffee for fika, or as a sweet breakfast treat (very American of me, a Swede would never eat something so sweet for breakfast!)

📝Get the RECIPE:
https://ceciliatolone.com/kanelgiffla...

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