I’ve made many cinnamon buns in my time, and indeed lots of you have made my Norwegian Cinnamon Buns, but last year was the first time I tried my hands at the Swedish version, and I enrolled my Swedish friend Erik Soläng — familiarly known in my house as Erik the Viking — as chief taster, so that I could be sure of making buns that would pass muster in Sweden. I so hope these do. Swedish Cinnamon Buns are not radically different from other cinnamon buns, but they do diverge in one fundamental way: rather than having the fluffiness of, say American cinnamon buns, they are more solid, more bready (and certainly less sweet) and yet they do have a certain bounce and softness, too. It took me a while to get the balance right — I will spare you all the various permutations, using different flours and amounts of yeast, ratio of butter to milk, what measurements to roll the dough out to, etc — and the route I eventually decided upon is certainly unorthodox: adding an egg to the dough made them a tad too fluffy, and leaving the egg out made them just a little too stodgy; the compromise of using the egg white in the dough and keeping the yolk for the egg wash turned out to be the perfect solution: they are soft and yet have that essential bit of chew to them. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.