Cinnamon buns
The Swedish way to celebrate a Sunday morning. Soft, filled with brown sugar and cinnamon, and just enough icing to make them feel special. Cardamom in the dough is typically Scandinavian and adds a warm, floral note.
- 250 ml lukewarm milk
- 7 g dried yeast
- 50 g sugar
1 Mix in a bowl and leave for 10 minutes until foamy.
- 500 g strong white flour
- 1 tsp salt
- 1 tsp ground cardamom (optional)
- 1 egg
- 75 g soft butter
2 Mix the flour, salt and cardamom. Add the yeast mixture, egg and butter. Knead for 8 minutes into a smooth, stretchy dough. Cover and leave to rise for 1 hour until doubled.
- 100 g soft butter
- 100 g light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla extract
3 Mix all the ingredients into a smooth paste.
- 1 egg (beaten)
4 Roll the dough out on a lightly floured worktop into a 40 × 30 cm rectangle. Spread the cinnamon paste right to the edges. Roll up tightly from the long side. Cut into 12 equal slices of about 3 cm. Place them in the Dutch oven lined with baking paper, a few centimetres apart. Cover loosely and leave to rise for 30 minutes. Meanwhile, preheat the oven to 190 °C. Brush the buns with the beaten egg. Bake for 15 to 18 minutes until deep golden. Leave to cool.
- 100 g icing sugar
- 1 to 2 tbsp warm water
5 Mix the icing sugar with the water into a thick icing. Drizzle over the cooled buns.
Ingredients
Step 1
- 250 ml lukewarm milk
- 7 g dried yeast
- 50 g sugar
Step 2
- 500 g strong white flour
- 1 tsp salt
- 1 tsp ground cardamom (optional)
- 1 egg
- 75 g soft butter
Step 3
- 100 g soft butter
- 100 g light brown sugar
- 2 tbsp cinnamon
- 1 tsp vanilla extract
Step 4
- 1 egg (beaten)
Step 5
- 100 g icing sugar
- 1 to 2 tbsp warm water
Method
- 1 Mix in a bowl and leave for 10 minutes until foamy.
- 2 Mix the flour, salt and cardamom. Add the yeast mixture, egg and butter. Knead for 8 minutes into a smooth, stretchy dough. Cover and leave to rise for 1 hour until doubled.
- 3 Mix all the ingredients into a smooth paste.
- 4 Roll the dough out on a lightly floured worktop into a 40 × 30 cm rectangle. Spread the cinnamon paste right to the edges. Roll up tightly from the long side. Cut into 12 equal slices of about 3 cm. Place them in the Dutch oven lined with baking paper, a few centimetres apart. Cover loosely and leave to rise for 30 minutes. Meanwhile, preheat the oven to 190 °C. Brush the buns with the beaten egg. Bake for 15 to 18 minutes until deep golden. Leave to cool.
- 5 Mix the icing sugar with the water into a thick icing. Drizzle over the cooled buns.
