Swedish Cinnamon Buns

Makes: 12 Prep Time: 2 Hours, plus chilling, Cooking Time: 15 MINUTES

CHEF NOTES:

If you want to do an overnight dough, cover and chill once they are in the baking tin. The next morning remove from the fridge and allow to sit in a warm place for an hour until puffy before baking. If you do have any left over you can wrap in foil and then warm through the next day.

Ingredients


  • 80g unsalted butter
  • 250ml whole milk
  • 500g strong white bread flour
  • 1 x 7g sachet of fast-action yeast
  • 50g caster sugar
  • 1 tsp fine sea salt
  • 2 tsp ground cardamom
  • 1 large free-range egg plus 1 large yolk, beaten together
  • 1 beaten egg, for glazing
  • 1 tbsp demerara sugar
  •  
  • For the filling
  • 150g unsalted butter, softened
  • 100g soft light brown sugar
  • 2 tbsp ground cinnamon
1
Gently melt the butter and milk together in a pan over a low heat until the butter has melted. Set aside until lukewarm (about 40°C/100°F).
2
Mix the flour, yeast, caster sugar, salt and cardamom together in a large bowl. Make a well in the centre and pour in the beaten egg and yolk followed by the warm milk and butter mixture. Use a wooden spoon to mix until you have a slightly sticky dough.
3
When the dough has taken shape, turn out onto a floured surface and knead for about 10 minutes until smooth and springy. (Alternatively knead in a stand mixer with a dough hook for 4-5 minutes.) Dust with flour if you find the dough too sticky.
4
Transfer the dough to a clean greased bowl, cover with a damp tea towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
5
For the filling, beat all the ingredients in a bowl until you have a smooth paste.
6
When the dough has risen, punch it down in the bowl and tip onto a lightly greased work surface. Roll into a rectangle 45 x 30cm (17 x 12in) and about 5mm (¼in) thick. Spread the filling all over and then, starting from one long side, roll the dough into a cylinder. Use a sharp knife to slice into 12 equal-sized pieces.
7
Lightly grease a roasting tray that is about 25 x 20cm (10 x 8in) and place the rolls in, cut-side up. Cover with lightly greased cling film and leave to rise for around 30 minutes in a warm place until puffy.
8
Preheat the oven to 200°C/180° fan/400°F/Gas 6. Brush the buns with the egg, sprinkle with the sugar and bake for 15 minutes, or until golden brown.
9
Leave the buns to cool in the tin for 10 minutes, then transfer to a wire rack to cool a little before serving.