Swedish Cinnamon Buns

Cinnamon buns are very Swedish. You can not go to any café in Sweden without them having cinnamon buns. The trick to get them really delicious is to use a lot of butter and sugar 🙂

They take some time to make becuase the dough needs to rise for about 40 mins but they are well worth the wait. They are perfect to eat with a cup of tea, a cup of coffee or with a big glass of milk.

Ingredients Serves 20
Cooking time: 1 h 40 mins

100 g butter
300 ml full fat milk
25 g yeast
100 ml sugar
800 ml flour
2 tbs cinnamon
salt
1 egg
pearl/nib sugar

Set oven to 220°C

Crumble the yeast in a big bowl.
Add 50 ml sugar and a pinch of salt in the bowl.
Melt 50 g butter in a sauce pan.
Add the milk to the melted butter and stir.
The milk and the butter should be luke warm (37°C).
Pour the milk and butter mix on the yeast, sugar and salt.
Mix until the yeast is fully dissolved.
Add the flour a little bit at a time until the dough is firm and not sticky.
Let the dough rise for at least 40 mins.
Mix 50 g butter (room temperature), 50 ml sugar and 2 tbs cinnamon. (The mix should be loose enough for you to be able to spead it on the rolled-out dough.)
After 40 mins, take the dough and knead it for a few minutes to make it firm.
Split the dough in half.
Use a rolling pin and roll out one half of the dough on a work surface.
The dough should be about 3-4 mm thick.
Spead an even layer of the sugar, butter and cinnamon mix on the rolled-out dough.
Fold the dough in half.
Use a knife and cut the dough in 8 pieces.
Cut each piece along the middle, without cutting it all the way through.
Twist each side of the piece and then twist the two halves together.
Put the bun in a muffin case.
Repeat with all 8 pieces.
Roll out the other half of the dough and repeat the procedure.
Let the buns rise under a kitchen towel for another 10 mins.
Brush the buns with a whisked egg.
Sprinkle the top with pearl/nib sugar.
Bake the buns for 10 mins in the oven until golden brown.
Eat with a glass of ice cold milk 🙂
Enjoy!