Toolkit - Cinnamon Bun Day

Cinnamon Bun Day is celebrated every year on October 4 in Sweden and Finland. In this toolkit you will find instructions and useful tips for organising a Cinnamon Bun Celebration anywhere in the world. And of course, we have included our favourite recipe.

Purpose and target groups

  • Bring together alumni and friends for some delicious baked goods
  • Recruit new members

Suggestions for target groups to invite

  • Alumni association/Chapter members
  • Alumni who have yet to join
  • Family and friends


  1. As the official Cinnamon Bun Day is celebrated on October 4, we recommend arranging your own celebrations in connection to this date.
  2. Gather alumni, friends and family and bake the cinnamon buns together.
  3. There are plenty of recipes online and many variations of the bun. We have our favourite recipe for a classic cinnamon bun, but feel free to be creative!
  4. Finish with a fika, and if you have buns left give them away. Everyone loves a cinnamon bun.
  5. Take photos and send them to us so we can share your baking-fest in our social media and inspire others to join.


A brief history

The Cinnamon Bun was, presumably, invented in Sweden in the 1920’s once the ingredients, which had been scarce during the First World War, again became available. The ingredients were still expensive and the bun was considered a luxury pastry. It was not until the 1950’s however that the average household income increased and more people could afford to bake at home. As a result the popularity of the bun increased.

The Cinnamon Bun Day was invented in 1999 by the Home Baking Council (Hembakningsrådet), a club of baking ingredient producers now run by Danish sugar company Dansukker. The company wanted to create a baking tradition in honor of its 40th anniversary.

Today, around 7 million cinnamon buns are sold in Sweden every year on October 4. (Source:

Ingredients (25 buns)

  • 35 g (1¼ oz) yeast
  • 100 g (3½ oz) sugar
  • 300 ml (1½ cup) milk
  • 1 egg
  • 120 g (4 oz) butter
  • 1 tsp salt
  • 1 tbs ground cardamom
  • 750 g (26 oz) flour


  • 100 g (4 oz) butter
  • 50 g (2 oz) sugar
  • 2 tbs cinnamon


  • 1 egg
  • 2 tbs water
  • pearl sugar


Crumble the yeast in a bowl and stir in a few tablespoons of milk. Melt the butter and pour the milk on it. Add the rest of the ingredients and knead the dough in a dough mixer for 10–15 minutes. Let the dough rise while covered at room temperature for 30 minutes.

Roll out the dough so it is about 3 mm (1/8 in) thick and 30 cm (12 in) wide. Spread the room-temperature butter on top. Make a mixture of sugar and cinnamon and sprinkle it over the dough. Roll the dough the long way and cut the roll into about 25 slices. Place them with the cut edge upward in paper molds. Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top. Bake in the oven (220°C/425°F) for 5–6 minutes. Allow to cool on a rack.