This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Cinnamon buns are probably the most iconic sweet baked goods in Sweden. Almost any Swede knows how to bake them and does so on a regular basis to make sure they never run out. Johanna, who is a Swede living in Brooklyn, grew up having these buns every day after school. She thinks they are the best treat for fika, the Swedish coffee break, and would love to teach you how to make them with different flavors and shapes.
Traditionally these buns are made with a cardamom flavored sweet dough, filled with different types of buttery fillings and shaped into classic rolls, knots, or festive braided lengths. In this class, you will learn how to shape the dough in three different shapes with three delicious fillings.
Learn to make these buns for quality time at home or with loved ones!
Classic Cinnamon Rolls
Braids with Orange-Flavored Almond Paste
Equipment and Ingredient List for the class found here; check before buying a ticket.
This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat, though the egg can be excluded as well as the nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Johanna Kindvall is a Swedish cook and food illustrator based in Brooklyn. She is the author & illustrator of Smörgåsbord: The Art of Swedish Breads and Savory Treats (Ten Speed Press, 2017) and co-author of Fika: The Art of the Swedish Coffee Break (Ten Speed Press, 2015). In 2005, she created her illustrated cooking blog, Kokblog where she shares illustrated recipes of the things she cooks at home. Johanna loves sharing the flavors of Scandinavian food traditions and for the last few years she teaches baking and cooking at places like Archestratus in Brooklyn and COOK in Philadelphia.
Her illustrated work has been featured in various books and magazines all over the world. If she is not drawing, she is in the kitchen baking.
Photo courtesy of Johanna Kindvall