Swedish Cinnamon Buns

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) milk, lukewarm 250ml (1 cup) milk, lukewarm
• 100g (7 tbsp) unsalted butter, melted 100g (7 tbsp) unsalted butter, melted
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp salt 1/2 tsp salt
• 1 egg, beaten 1 egg, beaten
• For the filling: For the filling:
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) brown sugar 100g (1/2 cup) brown sugar
• 2 tbsp ground cinnamon 2 tbsp ground cinnamon

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 11g, 6g
• Carbohydrates (total, sugars): 40g, 16g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and cardamom.
2. 2.
   Add the lukewarm milk and melted butter to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
6. 6.
   Punch down the risen dough and roll it out into a large rectangle, about 1/4 inch thick.
7. 7.
   Spread the softened butter evenly over the dough, leaving a small border around the edges.
8. 8.
   In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the mixture over the buttered dough.
9. 9.
   Starting from one of the longer sides, tightly roll the dough into a log.
10. 10.
    Cut the log into 12 equal pieces and place them on the prepared baking sheet, leaving some space between each bun.
11. 11.
    Cover the buns with a kitchen towel and let them rise for an additional 30 minutes.
12. 12.
    Brush the buns with the beaten egg and bake for 12-15 minutes, or until golden brown.
13. 13.
    Remove from the oven and let the buns cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened for the filling to easily spread over the dough.
• Cardamom — Use freshly ground cardamom for the best flavor.
• Milk — Lukewarm milk helps activate the yeast and aids in dough rising.
• Yeast — Check the expiration date of the yeast to ensure it is still active.
• Cinnamon — Adjust the amount of cinnamon according to your preference for a stronger or milder flavor.

Tips & Tricks

• For an extra touch of sweetness, drizzle a simple glaze made with powdered sugar and milk over the cooled buns.
• Serve the Swedish Cinnamon Buns warm with a cup of coffee or tea for a cozy fika experience.
• If you prefer a softer crust, cover the buns with aluminum foil during the last few minutes of baking.
• Experiment with different fillings such as chopped nuts or raisins for added texture and flavor.
• These buns are best enjoyed on the day they are baked, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Swedish Cinnamon Buns as a delightful breakfast treat, a delicious afternoon snack, or as a part of a traditional Swedish fika (coffee break). Enjoy them warm or at room temperature.

Presentation advice

Arrange the Swedish Cinnamon Buns on a serving platter, allowing the beautiful swirls to be visible. Dust them with a sprinkle of powdered sugar for an elegant touch. Serve them alongside a steaming cup of coffee or tea.