Swedish Cinnamon Buns: Kanelbullar

I don't do an awful lot of baking because I lack the plethora of correctly sized tins that seem to be required, and I guess surprisingly for a scientist, I'm not a fan of follow really detailed, precise instructions outside of the lab. However I do enjoy working with yeast as there is something quite magical about dough rising (plus I work with yeast in the lab so I think of myself as somewhat of an expert on their preferred growing conditions). So at least once a year I set aside an afternoon to make my favourite, easy, baked treat: cinnamon buns - or kanelbullar as they're know in Sweden.