What I didn't really consider was that we were visiting IKEA on our way to pick up an axle for my Landrover, and so it was another three hours until we arrived back home -in which time the buns had fully defrosted. I checked the packet to discover that you're not supposed to refreeze the Kanellbullars. Damn. Undeterred, I kept one out to have that evening, and shoved the others back in the freezer.
In its raw state the bun appeared anaemic and much smaller than it's Tesco cousin, but I hoped that 15 minutes in the oven would sort it out. In that quarter of an hour the house started to fill with the most glorious scent of cinnamon and bread cooking -seriously the Kanellbullars were worth it for the smell alone. When the agonising wait came to a close I opened the oven door and was greeted with a beautiful bun that even Paul Hollywood would approve of: double the size and golden brown.
(I know it doesn't look like it grew that much, but I promise you it had!)
Of course I couldn't wait to tuck in, and ate the bun piping hot -but boy it was worth the wait. There's something so comforting about warm bread, but believe me it's even yummier if it's warm cinnamon sweet bread. The outer edges were borderline crispy, but the inner swirls were soft and doughy. The sugary topping and sticky spicy centre were in ample supply and I think I might've groaned with pleasure as I munched my way round the bun's coil -finishing of course with the squidgiest, most cinnamon covered bit in the middle.
Fortunately, despite their defrost and refrost, the remaining 5 buns were equally as delicious. I cooked them straight from frozen and rationed myself to one a week, but now I've run out and I'm eagerly plotting an excuse to make another IKEA trip soon. I admit it, I'm hooked.