Triple Vanilla Buns are a modern twist on classic Swedish sweet rolls, popularized by boutique bakeries like Linderberry B in Stockholm. They combine the buttery richness of traditional Swedish buns with an intensified vanilla flavor, making them a favorite for fika (coffee break) and celebrations.

In Sweden, sweet rolls often feature cardamom or almond paste; the vanilla version is a newer specialty found mainly in urban bakeries. Some regions add lingonberry jam or a light almond glaze instead of vanilla, reflecting local taste preferences.

They are typically served slightly warm, split open, and enjoyed with a cup of coffee or tea during fika. The vanilla glaze is brushed on while the bun is still warm, and a pinch of flaky sea salt adds a contrasting bite.

Vanilla buns are popular for weekend brunches, birthday celebrations, and especially during the Swedish “fika” tradition—a daily coffee break that emphasizes social connection and sweet treats.

The triple‑vanilla profile—vanilla sugar in the dough, vanilla extract in the glaze, and vanilla‑infused flaky salt—creates layered vanilla notes that are rare in traditional Swedish pastries, giving the buns a distinctive aromatic depth.

Common errors include using flour with too high protein without adjusting liquid, over‑mixing which can over‑develop gluten, and under‑proofing which leads to dense buns. Also, adding too much water early can make the dough overly sticky.

Fresh yeast provides a milder, more buttery flavor and reacts quickly at room temperature, which is ideal for the short bulk fermentation used in this bun recipe. Instant yeast can be used, but the quantity should be halved and the dough may need a slightly longer rise.

Yes, you can prepare the dough up to the chilling step, wrap it tightly, and refrigerate for up to 24 hours. For longer storage, freeze the shaped dough after the first chill; thaw overnight in the fridge before the final proof.

The buns should be golden‑brown on top, slightly glossy from the egg wash, and feel firm to the touch while the interior remains soft and airy. A gentle tap on the bottom should produce a hollow sound.

The YouTube channel Cecilia Tolone focuses on home‑baking tutorials, Scandinavian comfort foods, and detailed technique breakdowns for beginners and intermediate cooks, often sharing personal bakery experiences.

Cecilia Tolone emphasizes practical adaptations for home kitchens, such as substituting hard‑to‑find Swedish ingredients with common equivalents, and she shares behind‑the‑scenes stories from her bakery background, giving a personal, authentic touch not always found on larger cooking channels.