Swedish buns, called kanelbullar in Sweden, are really the original cinnamon roll! They’re often filled with cardamom and cinnamon, and are shaped differently than a cinnamon roll in the States, but the yeasted dough filled with warm spices and butter is very much the same. This recipe is adapted from @true_north_kitchen, who had the brilliant idea of adding a traditional Asian technique to the dough: tangzhong! This is when some flour and liquid, usually water or milk, are cooked together before they’re added to the rest of the dough, which makes it so that the starches in the flour can absorb more liquid overall. This technique has all kinds of great benefits, the most important of which is that the resulting dough is SUPER moist and tender, and stays that way for days after baking! I chose to fill my rolls with rich, slightly bitter dark chocolate, and then drizzled with white chocolate after they’re baked for extra sweetness and to make them even more beautiful! These are perfect for breakfast, dessert, or even a snack since they aren’t overly sweet. You know how much I love any kind of roll or bun, and these are no exception!