I made cinnamon buns yesterday. Need to work on my technique a bit - they didn't turn out quite as smart-looking as Mrs Pingu's, but they all got eaten before I had a chance to take a picture, which is an indication of how damn tasty they were (I only made a half-quantity of dough though, so it's not like I scoffed a full batch of buns).
The recipe was from my Christmas present, the
Nordic Baking Book by Magnus Nilsson (head chef at Fäviken). It's a magnificent tome - not so much a collection of recipes, more an encyclopaedic reference work. There's a whole chapter on sweet yeasted pastries, which opens with three variations on a basic sweet dough, followed by loads of recipes based on that dough, starting with the cinnamon buns. I shall be working my way through the chapter over the coming months... already got my eye on the
Toscabullar ('Tosca buns' - filled with almond sugar paste and topped with toffee and almonds), and
Skølebrod ('School buns' - filled with custard and topped with coconut). And then I'll move on to the cakes, breads, desserts...