Sunday Recipe – Swedish Cinnamon Buns

Always high on my to-do list, two weekends ago the moment finally arrived. Time for me and this great Swedish invention. I don’t exactly remember when I tried them for the first time. I had some in Denmark and I fell in love with the ones at the café Scandinavian Embassy in Amsterdam. For me, they’re the perfect accompagnement to a cappuccino or a black filter coffee. Not too sweet, a hint of that fresh yeast taste and a subtle taste of cinnamon and cardamom – the perfect snack for a lazy weekend’s afternoon on the couch.

The basis recipe is from the lovely blog « call me cupcake » by Linda, a great Swedish blogger. I changed the amounts of a few ingredients.

Ingredients for 30 pieces:

For the dough:

  • 150g soft butter
  • 90g sugar
  • 1/2 tsp sea salt
  • 2 tsp ground cardamom
  • 500ml milk
  • 50g fresh yeast
  • 840g flour

For the filling:

  • 200g soft butter
  • 120g sugar
  • 2,5 tbs ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 vanilla pod, pulp scratched out

others:

  • 1 egg
  • 1 tbs water
  • coarse sugar

Preparation:

1. For the dough, mix butter, sugar, sea salt and cardamom.

2. Heat milk until lukewarm, sprinkle yeast inside and stir until dissolved. Then add to butter mixture and mix.

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3. Add flour in several steps and mix thoroughly. Afterwards, knead the dough until even and elastic, form a ball. Sprinkle flour into a bowl, put dough inside, cover with a clean kitchen towel and let rise at a warm place for 1 hour.

4. For the filling, mix butter, sugar, cinnamon, cardamom, vanilla pulp and set aside.

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5. When the dough has risen, box in, so the air gets out and knead again for around 1 minute. Half the dough and roll the one half into a 40x50cm rectangle. Spread half of the filling evenly on top. Fold dough 3 times into a three layered piece, like a threefold letter.

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6. Cut dough vertically in 2cm wide pieces. Make a long cut into those pieces, keeping the top part together. Curl the two pieces together and then curl the whole piece into a knot. Repeat with the all the remaining strips.

7. Repeat all steps with the second half of the dough. Spread baking paper on a baking tray and spread the knots on it, leaving 3-4cm space between each. Cover again with a kitchen towel and let rise for another 30min.

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8. Preheat oven to 240°C upper-/lower heat. Beat egg with water and brush the cinnamon rolls with it, sprinkle coarse sugar on top.

9. Put the buns for 8-10min in the over until golden brown.

The cinnamon buns taste best fresh, so try to eat them the same day.

Swedish Cinnamon Buns

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