Super $2 Midtown Cinnamon Buns and the Swedish Secret to Great Glögg

The beauties baked by Monica Lee each week at the Church of Sweden in Midtown.

Earlier this week we stopped in at the beautiful Swedish Seamans Church (aka Svenska Kyrkan) in Midtown, at 5 East 48th Street, a place whose homemade cinnamon buns (aka kanel bulle) we featured last year. The church reading room also functions as a coffeeshop with Swedish sweets, housewares, plenty of gifts and open-faced smorrebrod sandwiches, as the Swedes are as religious about their daily coffee breaks as the Brits are their afternoon tea.

We were there to capture the lovely baker Monica Lee for an upcoming segment for our series on NY1 (you can see them all here). While we were there, the church pointed out a critical Christmas-time ingredient they’re stocking, which would make a great last-minute gift for anyone who takes their liquor seriously: It’s a $12 bottle of glögg essence imported from Sweden — an old-fashioned Swedish Santa-type graces the label — which you add to a heady mix of wine, sherry, port and sugar, warm on the stove and serve with almonds, raisins and wafer-thin gingersnap cookies, which the church also sells. Just be sure to pick up one of Monica’s $2 buns and an open-faced sandwich while you’re there.




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.