These Lingonberry cinnamon sweet buns are incredible! A delectable treat that I stumbled into creating, in an effort to use up left over Lingonberry Jam from Ikea. I thought why not and kept my expectations low. And this deliciousness was born. Now instead of looking for ways to use up leftover jam, I am trying to think of a way to get back to Ikea for some more. Does this count as an #IkeaHack?!

Probably. Who needs to repaint an end table when they can make this yumminess. Placing a tray of these on top of any surface, is guaranteed to elevate the look of things immediately. Everyone will ooh and ahh, because they happen to be really stunning when they come out of the oven. The jewel toned jam bakes up beautifully between pillowy layers of dough. Topping these beauties with cinnamon icing takes them right over the top!

I love when everything comes together to make an amazing new recipe that you immediately can’t live without! And it’s just too good not to share.

Basically these are traditional cinnamon buns with Ikea’s Lingonberry Jam replacing the brown sugar. Except they are far from basic tasting. Lingonberries are somewhat similar to cranberries. Though perhaps not quite as tart, at least not in jam form. So these buns have just a hint of that sweet/tart thing going on and let me tell you – it’s just perfection!

Slathering them in cinnamon vanilla frosting warm form the oven doesn’t hurt either!

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Ikea Lingonberry Jam Cinnamon Buns

This delightful spin on classic cinnamon buns creates a delicous sweet bun with the use of Ikea's Lingonberry Jam.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon buns, lingonberry, lingonberry sweet buns, sweet buns

Prep Time 20 minutes

Cook Time 24 minutes

Author Laura Crawford

Ingredients

FOR THE DOUGH

• 1 1/3 Cup Warm Milk
• 2 Tablespoons Butter
• 1/4 Cup of Sugar
• 2 1/4 Teaspoons Quick Rise Yeast
• 1 Egg beaten
• 4 Cups of All-Purpose Flour
• 1/2 teaspoon Kosher Salt
• 2 Teaspoons Softened Butter for greasing the pan

FOR THE FILLING

• 3/4 Cup Lingonberry Jam from Ikea
• 1/4 – 1/2 Teaspoon Cinnamon

FOR THE ICING

• 2 Cups Icing Sugar powdered sugar
• 1/4 Teaspoon Cinnamon
• 1/2 teaspoon Vanilla
• 2 – 4 Tablespoons Milk or Cream or enough to reach spreading consistency

Instructions

1. Measure yeast and sugar into the bowl of the stand mixer.

2. Heat the milk until warm and stir in the 2 tablespoons of butter. It's alright if the butter doesn't melt entirely.

3. Pour over the yeast and sugar in the mixing bowl and allow the yeast to foam up.
4. Add the egg.
5. With the dough hook on add 2 cups of flour and start mixing on low or 2 speed.
6. Once mixing add in the last 2 cups of flour with the salt.

7. Knead for 4 – 8 minutes on the 2 speed until the dough is a smooth and elastic ball (bounces back when gently indented) and the sides of the mixing bowl are clean.

8. Oil a large mixing bowl.

9. With clean hands, shape the dough into ball and place into the oiled bowl.

10. Cover and allow to rise until doubled in size. 30 – 60 minutes.
11. Generously butter a 9″ x 13″ baking pan with 2 teaspoons of softened butter (best done by hand).
12. Punch down the dough.
13. Roll the dough out on a floured surface to a 12″ x 15″ rectangle with an even thickness.
14. Mix the cinnamon into the lingonberry preserves.
15. Spread the lingonberry jam evenly on the dough, leaving a 1/2″ border at the far end for sealing.

16. Carefully roll the long side of the dough away from you and seal the edge (with a little water from your finger along the edge to help the dough to stick).

17. Cut in 12 equal pieces (about an 1″ each) with a floured, serrated knife.
18. Place in buttered baking dish.

19. Cover and allow to rise for 30 minutes.

20. Preheat the oven to 375 degrees.

21. Bake for 25 (20-30 depending on oven) minutes, until the rolls are brown and evenly cooked through.

22. Remove from the oven and make icing while the buns are still warm.

23. Add powdered sugar, cinnamon, vanilla and milk together to make a thick paste. Then slowly continue adding milk or cream, a teaspoon at a time, until reaching desired consistency.

24. Frost the lingonberry buns while still warm.

25. Serve warm.

Recipe Notes

Serve warm or room temperature. Store covered at room temperature for up to 3 days. Reheat in the microwave if desired.

Cinnamon Buns are kind of a big deal around here…so we have a few more options if need be:

Blackberry Cinnamon Buns

Great Grandma’s Cinnamon Tea Biscuits