Cinnamon Buns

Classic Swedish cinnamon buns with cardamom in the dough and a generous cinnamon filling. They smell wonderful and taste even better – a true Swedish fika classic.

• 5 dl milk
• 50 g fresh yeast
• 1 dl sugar
• 1 tsp salt
• 1 tsp ground cardamom
• 150 g butter (room temperature)
• Approx. 14 dl all-purpose flour
• Filling: 150 g butter (room temperature)
• Filling: 1.5 dl sugar
• Filling: 3 tbsp ground cinnamon
• Glaze: 1 egg (beaten)
• Glaze: pearl sugar

Method

1. 1
   Warm the milk to 37°C. Crumble in the yeast and stir until dissolved.
2. 2
   Add sugar, salt, cardamom and softened butter. Add the flour a little at a time and knead into a smooth dough.
3. 3
   Leave the dough to rise under a cloth for about 1 hour until doubled in size.
4. 4
   Mix the butter, sugar and cinnamon for the filling.
5. 5
   Roll out the dough into a large rectangle. Spread the filling evenly over the surface.
6. 6
   Roll up the dough tightly along the long edge. Cut into about 20–24 pieces.
7. 7
   Place the buns in paper cups or on a lined baking tray. Cover and leave to rise for a further 30–40 minutes.
8. 8
   Preheat oven to 220°C. Brush the buns with beaten egg and sprinkle with pearl sugar.
9. 9
   Bake for 8–10 minutes until golden brown. Leave to cool under a tea towel.