There are as many cinnamon buns recipes as there are bakers in the world, or at least so it seems. You have the super-fluffy American ones swimming in cream cheese icing, sticky and crisp Danish kanelsnegl (cinnamon snail), dense Swedish kanelbullar with pearl sugar dotted all over… But what about those people who want a soft cinnamon bun without all the bells and whistles on top? They use the recipe below (originally by King Arthur Flour, altered by me).
As someone with a passion for Mediterranean cuisine, I simply couldn’t ignore Brindisa. The True Food of Spain, the ultimate compendium of Spanish cuisine and food culture, written by Monica Linton. I haven’t put it down ever since I bought it. I even dare to say it’s up there with the works of Nigel Slater, the only chef whose writing style I find as captivating as books by Kurt Vonnegut or Terry Pratchett.