Classic Swedish Cinnamon Buns
This is one of my favorite classic Swedish recipes - cinnamon buns. Perfect for a picknick now that the sun is finally shining in Sweden too. I like to put cardamon in the dough because i like the taste, but if you don’t like cardamon you can just skip that! The recipe is easy, but it requires time for the dough to prove, so my tip is to make them in the morning and then you can get ready for the day whilst the dough is resting. This recipe makes about 30 buns, and you can store them in the freezer if you can’t finish them all at once.
300 g unsalted butter
3 tbsp cinnamon
1.5 dl brown sugar
5 dl milk
50 g yeast
1 dl caster sugar
1 tbsp cardamon
1 tsp salt
13 dl flour
150 g unsalted butter
Melt the butter, and then add milk. Keep it on the stove until it’s lukewarm (37 degrees C, or 98 F). Crumble the yeast in a bowl and add the milk/butter. Mix until smooth.
Add sugar, cardamon and salt. Add flour a little bit at a time and work it into the dough. When all the flour is added, knead the dough for 5-10 minutes. Powder with some flour, cover with baking cloth and let the dough rise for 1 hour.
Put the dough on a flat surface and knead lightly. Split in two and roll out to two rectangular shapes. The dough should be about 1 cm thick.
Mix the ingredients for the filling and spread that over the dough. Roll them carefully on the long side, to create two long cinnamon rolls. Cut carefully into ~16 buns per roll.
Divide the buns into paper cases and let rise for 30 minutes under a baking cloth. Brush the buns with egg wash and sprinkle pearl sugar. Bake for 10 minutes in 225 degrees Celsius, or 450 degrees Fahrenheit.
Enjoy with a glass of cold milk, coffee or lemonade.
Thank you for visiting, I hope you will enjoy the cinnamon buns! If there are any recipes you want to see me bake, let me know in the comments. :-)