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Cinnamon buns with lingonberries & brown butter

20–40 pieces



  • 50 g yeast
  • 500 ml milk, lukewarm
  • 2-3 teaspoons cardamom seeds, freshly ground
  • 2 teaspoons salt
  • 100 g caster sugar
  • 850 g wheat flour + for baking
  • 150 g butter, soft

For brushing

  • 1 egg


  • 150 g butter
  • 1-200 g caster sugar
  • 200 g oatmeal
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons freshly ground cardamom
  • 200 g frozen lingonberries


  • powdered sugar


Make the dough:

  1. Crumble the yeast into a dough bowl, mix it with the milk. Add cardamom, salt, sugar and flour.
  2. Knead the dough for about 5 minutes in a machine or 10 minutes by hand until smooth, adding butter as you go.
  3. Leave to rise under a cloth for about 45 minutes (or overnight, wrapped in the fridge).

Make the filling:

  1. Brown the butter until golden, mix in the remaining ingredients except the cranberries. Leave to cool.
  2. Put the dough on your kitchen counter, knead and cut in 2. Roll out into a large rectangle, about 20x50 cm.
  3. Spread the filling on top, sprinkle with cranberries and fold the dough in half.
  4. Divide into 10 pieces, about 2 cm wide strips. Cut in the middle, almost all the way, and twist them around each other. Twist the dough into a knot.
  5. Place in moulds. Leave to rise under a cloth for 30 minutes. Set the oven to 225 degrees. Brush with egg, sprinkle with powdered sugar.
  6. Bake on the middle rack for about 10 minutes until the buns have a nice color and feel fluffy. Allow to cool on a grid under a cloth.

Tip! Put the buns in a plastic bag and freeze as soon as they have cooled, so they stay juicy. For that freshly baked goodness, thread your bun onto a stick and warm gently over the fire!

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