We are a few days shy of summer, but it has already descended here in the Upper Midwest with high humidity and temps in the mid-90’s—and right now, we have both an excessive heat warning and a tornado watch. I’d like to go back to our cold spring, please!
Do you have some plans for some fun get-aways during the next few months? We used to travel quite a bit, but with the pandemic and now, the risk of being stranded somewhere out of the country by a case of Covid, our suitcases are stowed away. It’s actually nice just being at home, and having lots of time to work in my office.
To sweeten up your summer, I’m including a very easy version of a popular Swedish bun (kanelbullar) for breakfast or brunch. If you have unexpected guests, these are super fast. Crispy, flakey, with a chewy edge—I cannot leave these alone! I blame that on my Scandinavian heritage.
Kanelbullar involve cinnamon, while kardemummabullar are similar but made with cardamom, so this a my combination of both. I made a batch for photographs, and now three have somehow disappeared. How did that happen?! LOL! I blame it on my Swedish DNA.
EASY KANEBULLAR (SWEDISH SWEET CINNAMON PASTRY)
8 oz tube Pillsbury Crescent rolls
3 tbsp soft real butter (not salt free)
2 Tbsp sugar
1 Tbsp ground cardamom (or more)
1 Tbsp Cinnamon
Coarse sparkling sugar
Open tube of crescent rolls onto flat surface. Press the little perforations together so you have an oblong piece of dough. Spread ample soft butter over half (the square to one side of the central seam.) Evenly sprinkle the butter with the sugar, cardamom, and cinnamon. I use a lot, but add to your own taste.
Fold the unbuttered half on dough over the top of the sugared side. Use a pizza cutter to cut into eight strips (each about an inch wide.)
Pick up one strip at a time and twist from both ends, keeping the two layers together, so they hold in the sugar mixture (this looks rather like a barber pole or candy cane.) Holding your forefinger and middle finger together, wind this strip around them, slip the loop from your fingers, and tuck an end up through the center hole created by your fingers—up from the bottom, so just a bit sticks up.
Set each bun on a baking sheet. Brush with melted butter and sprinkle heavily with coarse sparkling sugar. Bake for about fifteen minutes at 350 degrees.
Do you have a quick, easy and yummy recipe you can share? Leave that or a comment in the Comment section below, and you will be entered in a drawing for a free e-copy of one of my Montana Secrets romantic suspense novels—your choice of title!
Enjoy your summer!
Arson. Attempted murder. And Kris Donaldson is the prime suspect. Why won’t anyone believe she’s innocent?
After years on the run from an abusive ex, Kris receives an unexpected inheritance, an acreage in the Rockies near a small, quaint mountain town. It’s her dream come true—a chance to establish an animal rescue and finally lead a peaceful life. Perhaps there’s even a chance of forever-after with the intriguing rancher next door.
But her dreams might just prove fatal. A stalker will stop at nothing to destroy her new life. The threats are mounting. She’s being framed for heinous crimes. Her reputation, happiness, and in the end, her life is on the line. As always, she can simply cut her losses and run. But this time, there’s too much at stake.
This time, she’s going to stay.